Aussie “With the Lot” Burgers, Down-Under Style with Capered Tomato Dijon Mayo


ingredients for Capered Tomato Dijon Mayo:

18 cherry tomatoes, quartered
1/2 cup mayonnaise
2 teaspoons capers, drained
1 teaspoon Grey Poupon Dijon Mustard

ingredients for patties:

1 1/2 pounds ground chuck
4 canned whole beets, drained and chopped
3/4 cup chopped fresh pineapple
1/2 cup chopped yellow onion
1 tablespoon chopped fresh oregano
2 1/2 teaspoons sea salt ( 1 1/2 teaspoons for patties and 1 teaspoon for the eggs)
2 teaspoons freshly ground pepper ( 1 teaspoon for patties and 1 teaspoon for the eggs)

additional ingredients:

Colavita Extra Virgin Olive Oil, for brushing the grill rack and the muffin pan cups
6 eggs
6 onion buns, split
6 rounds of Canadian Bacon
6 slices medium Cheddar cheese
6 romaine lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover.

To make the Capered Tomato Dijon Mayo, thoroughly combine the cherry tomatoes, mayonnaise, capers, and mustard in a medium bowl, then cover and refrigerate until using.

To make the patties, combine the ground chuck, beets, pineapple, onion, oregano, 1 1/2 teaspoons of the sea salt and 1 teaspoon of the pepper in a large bowl (setting aside the remaining sea salt and pepper). Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with the olive oil. Place the patties on the middle of the rack, cover, and grill, turning once, until done to preference 5 to 7 minutes on each side for medium.

While the burgers are cooking, brush the additional olive oil into each of the 6 cups of a large size fireproof muffin pan, (cup size should be approximately 3 1/2 inches in diameter). Set the muffin pan onto the outer portion of the grill and break an egg into each cup. Sprinkle an even amount of the remaining sea salt and pepper onto each egg as it cooks. Eggs should be cooked through in 4 to 7 minutes, you may have to turn the muffin pan once. When the eggs are cooked through (you will see that the yolk is firm and there is no liquidy film on top of the egg) remove the muffin pan from the heat and flip it onto a plate for the cooked eggs to drop out. If they do not easily drop out, use a spoon to gently nudge the edges and under portion.

During the last three minutes of the patties cooking, place the cut sides of the onion buns on the outer portions of the rack to toast lightly. During the last two minutes of cooking, place the Canadian Bacon rounds on the outer-portion of the grill, grilling for 1 minute on each side, flipping with a tong. During the last one minute of cooking, place a slice of the cheddar cheese on each patty to melt.

To assemble the burgers, place a patty on the toasted cut side of each bun bottom, followed by a generous scoop of the Capered Tomato Dijon Mayo, a romaine lettuce leaf, an egg, and topped with a Canadian bacon round. Add the bun tops and serve.