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.
For the full article, check out the new issue of Wine Spectator, on newsstands June 28, 2011.
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