Gruyere and Egg Burgers
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
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
Reviews
Really good mix of flavors and texture. I probably would go with ketchup on the burger next time and save that garlic aioli for the fries.
We loved these burgers. There are just the two of us, so I had to cut the quantities down, easy to do. I broiled in the oven as I don't have a grill, and used aged Swiss instead of Gruyere. The results were two very happy people, with mouths stuffed full of delicious. This volunteer field editor is happy to award a full five stars to this recipe.