Down Under Hamburger with Rocket and Fried Egg
Paired with Greg Norman Estates Limestone Coast Shiraz
- 1 lb ground chuck
- 2 Tbsp Worcestershire sauce
- 2 tsp dried oregano
- 1 Tbsp ketchup
- 2 tsp coarse sea salt
- 2 tsp freshly cracked black pepper
- 4 hamburger buns or Ciabatta Rolls
- 4 whole eggs
- 1 jar sliced beets, drained
- 1 cup rocket aka: arugula
- Olive oil
- Ketchup, extra
- In large mixing bowl, combine ground chuck, Worcestershire sauce,
oregano, 1 Tbsp ketchup, sea salt and fresh pepper. With hands, mix until
everything is well combined. Section off the meat into four equal parts;
using hands, form chuck into patties. Note - once patties are made, make a
pretty deep thumb print in center of patty. This will ensure a flat hamburger
- Either over an open grill or over a stove-top grill pan, cook hamburger
patties to desired temperature. Set aside and keep warm. If preferred, grill/
toast up hamburger buns over grill.
- In a medium sauté pan, over high heat, add 1 Tbsp olive oil to coat bottom
of pan. Fry 2 eggs at a time until the whites are just cooked through, but not
to the point that the yolks is cooked through. Note - you want the yolk to
remain soft and runny. Cook remaining two eggs.
- To prepare hamburger, place cooked patty on bun. Add desired amount of
sliced beets on top of hamburger patty, add desired amount of rocket and
then gently place fried egg on top of everything. If desired, spread mayonnaise
on top part of bun and place bun on top of burger to finish.
- The Aussie way of eating this burger is to let the yolk break open and run into the meat and bun. It is a bit messy but tastes amazing!
Greg Norman Estates
600 Airpark Road
Napa, CA 94558
About Morgan-Leigh Norman:
Morgan-leigh Norman's interest in food and wine began at an early age. She spent her early years traveling the world with her family as her father played the PGA and European circuit. Her parents made it a point to introduce their children to the many flavors and cultural experiences of the world.
The summer before her senior year of College, Morgan enrolled in the Italian Culinary Summer School program in Florence, Italy. This experience solidified her love of food and wine and was the catalyst for her ultimate career path. After graduating from Boston College with a degree in Literature she chose to continue her culinary education at the Florida Culinary Institute.
Since that time, Morgan gained valuable experience working as a Demonstration Chef at Williams Sonoma, writing and editing at Gourmet Traveler Magazine in Sydney Australia, interning as a Sous Chef at the Beringer Rhine House and overseeing membership as a Member Relations Manager with Napa Valley Reserve.
In 2008, all of her passions were drawn together when she made the decision to take a greater interest in the family business and joined Greg Norman Estates as a member of the marketing team. In her new role she will lend her hand to the overall marketing of the wines and bring her training as a chef to recipe development, food & wine pairing and supporting the brand as a brand ambassador. When she isn't traveling the world on company business, Morgan-leigh makes her home in the Napa Valley and enjoys cooking for friends and family, scuba diving (wherever the water is warm!), horseback riding at the family ranch in Colorado and reading as many books as time allows
You can find Morgan-Leigh's Down Under Burger recipe and 10 others in the Greg Norman Wine Estates Cookbook.
You can get the cookbook by donating a minimum of $5 to CureSearch, a charity close to the Normans' heart, that seeks to fight and find a cure for children's cancer. For more information on the cookbook and CureSearch: http://www.gregnormanestateswine.com/gne-cookbook.php