Gruyere and Egg Burgers Recipe

Gruyere and Egg Burgers Recipe
Gruyere and Egg Burgers Recipe photo by Taste of Home
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Gruyere and Egg Burgers Recipe

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These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • CHEESEBURGERS:
  • 2 pounds lean ground beef (90% lean)
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices Gruyere or aged Swiss cheese
  • 8 mini pretzel buns, split
  • FRIED EGGS:
  • 2 tablespoons butter
  • 8 large eggs
  • TOPPINGS:
  • Fresh arugula
  • 2 medium tomatoes, sliced
  • Additional stone-ground mustard, optional

Directions

Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.
For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.
Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.
To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops. Yield: 8 servings.

Test Kitchen tips
  • Want big burgers? Just make 4 patties instead of 8; you can cut the eggs down to 4 as well.
  • For extra springy flavor, mix fresh dill fronds into the burger patties instead of thyme.
  • For a healthier alternative, use ground turkey in place of ground beef.
  • Originally published as Gruyere and Egg Burgers in Taste of Home April/May 2018

    Nutritional Facts

    1 burger: 595 calories, 38g fat (13g saturated fat), 289mg cholesterol, 729mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 39g protein.

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    • 1/2 cup mayonnaise
    • 2 garlic cloves, minced
    • 1 teaspoon lemon juice
    • 1/2 teaspoon grated lemon zest
    • CHEESEBURGERS:
    • 2 pounds lean ground beef (90% lean)
    • 1 tablespoon stone-ground mustard
    • 1 tablespoon olive oil
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 8 slices Gruyere or aged Swiss cheese
    • 8 mini pretzel buns, split
    • FRIED EGGS:
    • 2 tablespoons butter
    • 8 large eggs
    • TOPPINGS:
    • Fresh arugula
    • 2 medium tomatoes, sliced
    • Additional stone-ground mustard, optional
    1. Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.
    2. For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.
    3. Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.
    4. To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops. Yield: 8 servings.

    Test Kitchen tips
  • Want big burgers? Just make 4 patties instead of 8; you can cut the eggs down to 4 as well.
  • For extra springy flavor, mix fresh dill fronds into the burger patties instead of thyme.
  • For a healthier alternative, use ground turkey in place of ground beef.
  • Originally published as Gruyere and Egg Burgers in Taste of Home April/May 2018

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