First things first: All you need to pull off the comfort-food staple that is an egg-topped burger is a great cut of beef and a bun that’s not too sweet. Then grill or fry your burger and top it off with a fried egg and a funky cheese.
“I think the gooeyness of Gruyère is a solid match for a runny yolk,” says Ken Addington, executive chef at Brooklyn’s Five Leaves restaurant. But for a truly authentic dish, try Addington’s Five Leaves Burger, an Aussie-style version (after all, the Australians launched the egg-on-burger craze in the first place).
“The Aussies call it a burger with ‘the lot,’ which includes beet, pineapple, a fried egg, and sweet chili sauce,” says Addington, who likes his egg sunny-side up—the runnier the yolk, the better.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups seasoned rice wine vinegar</li>
<li>1 tbsp honey</li>
<li>1 tsp whole coriander seed</li>
<li>1 tsp whole black peppercorns</li>
<li>2 tbsp extra-virgin olive oil</li>
<li>½ tsp dry mustard</li>
<li>2 heaping tsp fresh ginger, peeled and thinly sliced</li>
<li>1 pineapple, peeled, cored, and cut into four ½-inch-thick rings</li>
<li>1 tbsp hot sauce (we like DEA Harissa)</li>
<li>4 tbsp mayonnaise </li>
<li>1 lime (zest and juice)</li>
<li>2 pounds ground beef chuck, preferably grass-fed, not too lean</li>
<li> Coarse salt and freshly ground black pepper</li>
<li>4 tbsp (½ stick) unsalted butter</li>
<li>4 ciabatta buns</li>
<li>4 large eggs</li>
<li>4 slices pickled beets</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a medium saucepan, combine vinegar, honey coriander, peppercorns, olive oil, mustard, and ginger. Bring to a boil and cook for 5 minutes.</li>
<li>In a bowl, pour mixture over the pineapple slices, cover with plastic wrap, and refrigerate overnight. Combine harissa, mayonnaise, and lime zest and juice in a bowl; set aside.</li>
<li>Prepare medium-high grill or ridged grill pan. Remove pineapple from marinade and grill for 2 minutes per side.</li>
<li>Season beef with salt and pepper and form into 4 burgers. Grill the burgers (cover only if using a gas grill), turning once. Cook about six minutes for medium rare.</li>
<li>Melt 2 tbsp of butter. Lightly brush cut side of buns with it, and grill for 1 or 2 minutes. Spread harissa mayo on the grilled buns.</li>
<li>In a non-stick pan, melt remaining 2 tbsp butter over medium-low heat. Break each egg into a small bowl and add them to the pan. Cook until whites are firm.</li>
<li>Place burgers on buns and top each with a beet slice, pineapple slice, and sunny-side up egg.</li>
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