Aussie Burgers

Preparation

Like the takeaway burgers Australia is known for, these towering burgers are loaded with the works: beets, tomatoes, cooked onions, crisp bacon, and a fried sunny-side-up egg on top. Serve with fries and plenty of napkins.

*This recipe originally ran in Australia on HexClad.au. 

1. Heat 1 tablespoon/15 milliliters oil in a HexClad 12”/30 cm Hybrid Fry Pan over medium heat. Add onion, sprinkle with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, or until tender and golden. Transfer to a bowl. 

2. Return pan to burner over medium heat. Add bacon and cook until crisp, about 3 minutes per side. Transfer to a paper towel–lined plate and break strips in half crosswise.

3. Divide ground beef into 4 equal portions and pat into patties about ½ inch/1½ centimeters thick. Sprinkle each side with salt and pepper. Add to the bacon drippings in the pan and cook over medium-high heat until outsides are well browned and crisp, about 3 minutes per side, and centers are desired doneness. Transfer to a plate.

4. Carefully wipe pan out and return to burner. Heat remaining oil over medium heat. Crack in eggs and fry until whites are cooked but yolks are still runny, 2 to 3 minutes. Remove from heat. Sprinkle with salt and pepper. 

5. Spread cut sides of buns with mayonnaise and assemble burgers in this order: bottom bun, lettuce, tomato, beet, burger, bacon, caramelized onion, egg, and top bun. Serve with fries.