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Gruyere and Egg Burgers

2 reviews
Total Time
Prep: 30 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Melissa Pelkey Hass, Waleska, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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

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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.

    • Watch How to Make Gruyere and Egg Burgers

    Test Kitchen Approved

    Gruyere and Egg Burgers

    2 reviews
    Prep Time 30 min
    Cook Time 20 min
    Yield 8 servings

    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
    Text Ingredients

    Directions

    1. Whisk mayonnaise, garlic, and lemon juice and zest until blended. Refrigerate.
    2. For burgers, combine the next 6 ingredients, mixing lightly but thoroughly (do not overmix). Shape into 8 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 2 large skillets (on grill or stovetop). Break eggs, 1 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.

    Nutrition 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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