Aussie Burger with Fried Egg, Beets and Pineapple

Get your napkins out! This is one messy, delicious burger.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3 tbsp / 45 ml	smoky barbecue sauce, divided
2 tbsp / 30 ml	light mayonnaise
4	frozen or homemade hamburger patties
4 tsp / 20 ml	canola oil
4	Naturegg Omega 3 Eggs
1/4 tsp / 1 ml	each salt and pepper
4	fresh pineapple rings
4	small Kaisers or hamburger buns, toasted
4	Boston lettuce leaves
1	small tomato, sliced
4	thin slices red onion
12	slices of drained pickled beets

Preheat the grill to medium. Place a medium cast iron or heavy stainless steel skillet on one side of the grate. Stir 2 tbsp (30 mL) barbecue with the mayonnaise; set aside.
Add the patties to the grill and cook, turning once, until cooked through (no pink remains). Brush the remaining barbecue sauce on both sides of each pineapple ring and grill alongside the patties for 3 to 4 minutes or until well marked. Meanwhile, heat the oil in the skillet. Crack the eggs into the skillet and cook, without turning, for 2 to 3 minutes or until of preferred doneness.
Spread the reserved mayonnaise mixture on the bottom buns; top with lettuce, tomato, pineapple, sliced onion, burger patties, beets, fried egg and cap with the remaining bun. Serve immediately.

Instead of on the grill, eggs can be fried in a nonstick skillet on the stovetop to preferred doneness and held warm in a 200°F (100°C) oven until ready to assemble the burgers.
Add another traditional Aussie topping with a few slices of avocado.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.