The Pineapple Upside Down Under Burger (Aussie style beef burgers, with grilled pineapple, fried egg and a chili-beet slaw)

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For the chili-beet slaw:
14.5 ounce can beet slices, julienned
2 cups grated carrot
Handful of chopped cilantro
1/4 cup mayonnaise
1/4 cup rice vinegar
1 tablespoon honey
1/2 tablespoon Sriracha (or any spicy Asian chili sauce)

For the eggs:
6 extra large eggs
3 tablespoons unsalted butter
Non-stick spray

For the burgers:
2 lbs ground chuck
2 tablespoons Worcestershire sauce
1 cup grated onion
6 slices of Colby Jack cheese

Also Need:
6 pineapple rings
Vegetable oil for brushing
6 large crusty rolls
2 cups mixed greens


For the slaw, combine the beets, cabbage, and carrot in a large bowl. In a separate bowl, whisk together the oil, mayo, honey, and chili sauce. Adjust ingredients to suit taste. Add the chili sauce mixture to the larger bowl and toss everything to evenly coat. Refrigerate for at least 30 minutes prior to serving.

For the eggs, heat grill to medium. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Crack 1 – 2 eggs at a time into the pan, and cook to desired degree of doneness – about 1 – 2 minutes per side (these are great over easy, medium, or hard). Repeat this process until 6 eggs have been fried. Remove from the heat when finished and keep warm off to the side on a covered plate.

For the burgers and pineapple, increase the grill temperature to medium-high and brush the rack with oil. In a large bowl, combine the chuck, Worcestershire sauce, and onion. Divide the mixture into six equal portions and shape each portion into a bun-sized patty. With the lid down, grill the patties until they are cooked to your preference and after flipping, place a slice of cheese onto each patty. During the last couple minutes of cooking, place the buns, cut sides down, around the edge of the grill rack to lightly toast. Brush the pineapple slices with oil and grill then directly on the racks for about 3 – 4 minutes, or nicely charred.

To assemble: Place some greens onto the cut sides of each bum bottom and top with a pineapple slice. Top the pineapple slices with a burger patty and follow with some of the chili-beet slaw. Lay a fried egg on top of the slaw and finish with the bun tops. Serve right away and enjoy!