We are living in a golden age for burgers. Be forewarned: This Wine Spectator recipe is not a shy entry into the burger canon. Taking inspiration from the chip-shop menus Down Under, this variation calls for sliced beets and a runny egg on top of an all-beef patty. A medium-bodied Shiraz from the cooler regions of Australia would be great to open. Freshly chopped chives in the potato salad call out herbal notes in the wine.