The Ultimate Burger

An essential element of football is the tailgating before and after the game. The food and drink that accompanies this ritual can be legendary. ESPN writer Doug Ward assembled a fantastic coast to coast chronicle of some of the highlights of college football tailgating:

http://sports.espn.go.com/travel/news/story?id=3556286

I am always in search of the ulitmate football viewing cuisine, which recently led me to stumble upon an amazing burger recipe in Gourmet magazine. I was skepitcal at first (especially the call for pickled beets), but I took the plunge and tried it. It is fantastic- truly transcendant hamburger experience. As close as you can get to burger heaven without going to In and Out . . . .

The Aussie Burger: As it appeared in Gourmet Magazine.

As it appeared in my kitchen before it was inhaled.

Aussie Burger

Serves4
Active time:30 min
Start to finish:35 min
July 2008
Some Australians add grilled onions to this burger—feel free to make it your own. Learn the story behind this dish in our column, The Recipe.
1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon Asian chile paste such as sambal oelek
1 1/4 lb ground beef chuck
4 kaiser rolls, split
4 pineapple rings
1 tablespoon vegetable oil, divided
4 large eggs
3/4 cup drained sliced pickled beets
Accompaniments:
lettuce; tomato slices
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
Combine ketchup, mayonnaise, and chile paste.
Mix beef with 1 tsp salt and 1/2 tsp pepper, then form into 4 (4 1/4-inch-diameter) patties.
Lightly toast rolls on grill.
Pat pineapple dry and brush with 1/2 Tbsp oil.
Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.
Heat remaining 1/2 Tbsp oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.
Cooks’ note: Rolls, pineapple, and burgers can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.
Recipe by Andrea Albin
Photograph by Romulo Yanes