Five Leaves Burger with Grilled Pineapple, Pickled Beets, Sunny-Side-Up Egg, and Harissa Mayonnaise

Recipe courtesy of "The New Brooklyn Cookbook" by Melissa Vaughan and Brendan Vaughan, copyright 2010. Reprinted by permission of William Morrow Cookbooks/HarperCollins Publishers.

Five Leaves Burger with Grilled Pineapple, Pickled Beets, Sunny-Side-Up Egg, and Harissa Mayonnaise

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    1 pineapple, peeled, cored, and cut into -inch-thick rings (you will need 4 rings for this recipe) 4 tablespoons prepared mayonnaise
    2 cups seasoned rice wine vinegar Zest and juice of 1 lime
    2 tablespoons honey 2 pounds ground beef chuck, preferably grass-fed, not too lea
    1 teaspoon whole coriander seed Coarse salt and freshly ground black pepper
    1 teaspoon whole black peppercorns 4 tablespoons (1/2 stick) unsalted butter, divided
    2 tablespoons extra-virgin olive oil 4 ciabatta buns
    1/2 teaspoon dry mustard 4 slices prepared pickled beets
    2 heaping teaspoons peeled and thinly sliced fresh ginger 4 large eggs
    1 tablespoon prepared harissa (we like Dea Harissa Hot Sauce)


    Prep: 5 min Total:
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    • 1

      Place 4 pineapple rings in a large heat-proof glass or stainless-steel bowl. In a medium nonreactive saucepan, combine the vinegar, honey, coriander seed, peppercorns, olive oil, mustard, and ginger. Bring to a boil and cook for 5 minutes. Pour the mixture over the pineapple, cover with plastic wrap, and refrigerate overnight.

    • 2

      Combine the harissa, mayonnaise, and lime zest and juice in a small bowl and set aside.

    • 3

      Prepare the grill for cooking or heat a ridged grill pan over medium-high heat until hot. Remove the pineapple from the marinade and grill for 2 minutes per side.

    • 4

      Season the beef with salt and pepper and form into 4 burgers. Grill the burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare.

    • 5

      Melt 2 tablespoons of the butter. Lightly brush the cut side of the buns with butter and grill for 1 or 2 minutes. Spread the harissa mayonnaise on the grilled buns.

    • 6

      In a nonstick pan, melt the remaining 2 tablespoons butter over medium-low heat. Break each egg into a small bowl and add it to the pan. Gently fry the eggs until the whites are set (sunny-side up), taking care not to break the yolk.

    • 7

      Place a burger on the bun and top each burger with a pickled beet slice, grilled pineapple slice, and sunny-side-up egg.

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