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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
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    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

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.

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

    Reviews

    Click stars to rate
    Average Rating:
    • aug2295
      Mar 31, 2019

      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.

    • Beema
      Apr 5, 2018

      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.