During my last “real” summer, my dad decided to take my family to Australia for a month. Our typical vacation style was in a station wagon, an SUV when I got older, à la Griswold, so it was no surprise that his game plan was to rent a motor home and go for a month-long drive Down Under.
We had many adventures on that trip, like off-roading in the motor home which resulted in getting it stuck in a river, crashing the motor home into a giant eagle, and having more flat tires than one should expect to repair over 30 days. Thankfully, we survived the trip, learned a lot, and had a great time.
Some of the things I learned in Australia:
- You can use the “grey water” hose from your RV as a snorkel for the tail pipe when you are trying to get the RV unstuck from a river.
- Road trains are real and can be six trailers long – move over!
- Those “towns” on the map of the Outback…yeah, those are just roadhouses.
- Hitting an eagle (his fault, not ours) will bust up your windshield big time.
- The longest fence in the world resides in the Outback, a 3488 mile long dingo fence to help keep the dingoes away from the free range sheep.
- When you are calling around in the middle of the night looking for someone to fix your windshield, it is helpful to know that they will have no clue what you are talking about unless you refer to it as a wind screen.
- One spare tire is never enough.
- The roadhouses serve awesome burgers. See below.
The Aussie “Outback” Burger…Brittany-fied.
Ingredients (per burger):
- 4 oz extra lean ground beef
- 1 thin slice, Canadian bacon
- 1 egg
- 1 slice reduced fat Swiss cheese
- 1 sandwich thin
- 2 leaves romaine
- 3 slices tomato
- 3 slices pickled beet
- 2 slices red onion
- 1 ring pineapple
- 1 tbsp fat-free mayo
- Before you get started, stage your fruits and veggies.
- Slice the tomato and onion. Drain the pickled beet and pineapple so you don’t make your bread soggy.
- Ok, now get ready to multi-task. As the burgers are cooking, you will brown one slice of Canadian bacon per burger, cook one egg over-medium per burger, toast the buns, and top the burgers with cheese.
- Get the burgers started first. Grill or stove top, your choice. (I recommend the stove top because it is easier to cook the egg and the bacon if you aren’t running in and out of your house to your grill at the same time.)
- After starting the burgers, begin cooking the eggs.
- When you have your eggs started, move on to the Canadian bacon. You want it lightly browned on both sides.
- Set your oven to broil and begin to toast the sandwich thins.
- Continue juggling the eggs, buns, bacon, and burgers until you are ready to assemble your sandwich.
- Take a deep breath, this was hectic, but we’re almost there!
- Spread mayo on the top side of each bun.
- Building your sandwich from the bottom up, I recommend this order for maximum flavor and minimum tipping: bottom bun, romaine, onion, tomato, bacon, beets, pineapple, burger, egg, top bun. At the very least, make sure that the egg is on top so that the yolk will soak into the top bun when you bite into it.
- Your burger now looks like the Leaning Tower of Pisa. I recommend wrapping it in wax paper (Taylor Ham and Cheese style if you’re from New Jersey) and cutting it in half through the paper.
- Finally, a manageable looking sandwich!
*Egg left off of this burger for the sake of the picture. Runny egg yolk would not exactly have enhanced this photo!
Servings ~ 1
Calories ~ 466, Fat ~ 16 g, Carbohydrates ~ 39 g, Protein ~ 43 g