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International Selections Artisan Recipe - October 2013

Americans tend to react with surprise at the pantry-load of toppings (“the lot”) that Australians love on their burgers; but the notion of a burger sharing bun space with a slice of cooked beet and a fried egg is so routinely accepted there that even McDonald’s Down Under feature a pale, diminished version of the “McOz” as a standard option.  This hearty dish pairs well with either of this month's International Selections! (recipe courtesy of Robin Garr wineloverspage.com)

Aussie Burger 
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Aussie Burger

Ingredients:

• Good quality burger bun
• butter
• salt
• pepper
• 4 oz freshly ground, quality beef
• 2 slices bacon (pancetta might come closer to the Aussie style)
• thick slice onion, Vidalia or other sweet variety
• 1 egg, local free-range preferred
• 1 slice Cheddar cheese
• tomato sauce (or ketchup)
• lettuce
• 1 thick slice tomato (ideally heirloom beefsteak)
• 1 thick slice Beet


Preparation:
Split the bun, butter each cut side, and toast.  Add salt and pepper to taste to the ground beef and form it into a patty. In a large, heavy skillet, fry the burger, the bacon and onion in the bacon fat. In another skillet, fry the egg.  When the burger is cooked to your liking, put the cheese slice on top and let it melt.  Put a little tomato sauce or ketchup on the toasted bun. Stack on the lettuce, the tomato and beet slices and the fried onion on the bun; add the cheese-topped burger, and finish with the bacon slices and the fried egg. Add the bun top, open your red wine, and it’s g’day, Mate!

Pair this recipe with this month's International Selections featuring:
• Groom Wines 2011 Bush Block Zinfandel
• Groom Wines 2011 Barossa Valley Shiraz
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Click here to view our past recipes:

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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