8 & $20 Recipe: Grilled Burgers and Shiraz
A runny egg and sliced beets make for a twist on the usual burger toppings
Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind our new feature, "8 & $20." We hope it adds pleasure to your table.
We are living in a golden age for burgers. From foie gras-studded versions at five-star restaurants to fast-food entries made with high-quality ingredients, everyone is getting in on the game. Be forewarned: This 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. Serve a lightly dressed potato salad with it on the side.
A medium-bodied Shiraz from the cooler regions of Australia will have the acidity to counter the rich egg yolk, and the berry flavors to match the sweetness of the beets.
Australian-Style Grilled Hamburgers with Herbed Potatoes
Pair with a Shiraz such as Jim Barry Shiraz Clare Valley The Lodge Hill 2009 (91 points, $17)
Total Time: 45 minutes
Approximate Food Cost: $24
- 4 to 6 small red beets (or 2 to 3 large beets), peeled
- 2 pounds fingerling potatoes, sliced into 1/2-inch rounds
- 2 tablespoons mayonnaise
- 1 bunch chives, chopped
- 1 pound ground beef
- 4 eggs
- 4 potato rolls or hamburger buns
1. Bring a large pot of salted water to a boil and cook the beets until tender, around 40 minutes. Remove the beets and, when cool, cut into 1/4-inch slices and reserve.
2. Bring a large pot of salted water to a boil and cook the potato rounds until tender, around 20 minutes. Strain the potatoes, and mix with the mayonnaise and chives in a large bowl. Adjust the seasoning and refrigerate until serving.
3. Form the meat into 4 patties, being careful not to overmix. Prepare a grill to medium-high heat. Season the patties with salt and pepper. Place the patties on the grill and cook until done, around 3 to 4 minutes on a side for rare, 5 to 6 minutes for medium-rare, 7 to 8 minutes for medium and 10 minutes for well-done.
4. While the burgers are cooking, heat 1 tablespoon cooking oil in a heavy-bottomed pan over medium-high heat on the stove (if you have a cast-iron skillet, you can put it directly on the grill). Break the eggs into the pan, sprinkle with salt, and cook until the whites have set, around 3 minutes. Remove the eggs with a spatula, and place them on a plate until ready for service.
5. Top each burger with sliced beets, one fried egg and a spread of mayonnaise. Serve with the herbed potatoes on the side. Serves 4.
