Adam Hynam-Smith, Australian expat and owner of Ontario's El Gastronomo Vagabundo, takes us on a street food tour around the world with his new book, Curbside: Modern Street Food From A Vagabond Chef.
"In Australia, fish and chip shops are as popular for their fish and chips as they are for their made-to-order burgers. I would go to my local fish and chip shop to get what is called a 'burger with the lot'," says Hynam-Smith about this burger. "The egg would be perfectly fried, crispy on the bottom and yolk ready to burst."
Using a meat grinder, grind the beef chuck and place meat in a bowl. Add carrot, shallots, garlic, parsley, salt, and pepper.
Wearing gloves, mix well to combine. Form equally portioned patties, and set aside in the refrigerator.
Preheat grill or barbecue to highest temperature.
In a skillet, heat canola oil over high heat. Place onions in skillet, and fry for 4 to 5 minutes or until onions are scorched and tender. Remove from heat and set aside.
Place burgers, bacon slices, and pineapple on the barbecue. While the burgers are grilling, heat olive oil and butter in a clean skillet over high heat.
Without breaking the yolks, fry the eggs sunny side up for 4 minutes or until the egg whites are crispy and the yolks are still runny. Carefully place fried onions and bacon on the yolks. Remove from heat and set aside at room temperature, if eggs are done before burgers.
After you’ve grilled one side of the burgers, flip them over and place the cheddar on top of the patties. Nestle the grilled pineapple into the melting cheese.
Cook burgers for 3 minutes or until medium-rare. Remove burgers from grill.
To serve, build burgers by placing the burger on the bottom bun, followed by the fried egg with onion and bacon, pickled beet slices, lettuce, tomato, ketchup (known in Australia as “tomato sauce”), and the top bun.
Serve immediately with a cold beer or an iced coffee.
- Yield:
- 4 servings
