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.
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
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.
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