Gruyere and Egg Burgers
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 8 servings.
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
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1/2 cup mayonnaise
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2 garlic cloves, minced
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1 teaspoon lemon juice
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1/2 teaspoon grated lemon zest
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CHEESEBURGERS:
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2 pounds lean ground beef (90% lean)
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1 tablespoon stone-ground mustard
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1 tablespoon olive oil
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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8 slices Gruyere or aged Swiss cheese
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8 mini pretzel buns, split
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FRIED EGGS:
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2 tablespoons butter
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8 large eggs
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TOPPINGS:
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Fresh arugula
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2 medium tomatoes, sliced
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Additional stone-ground mustard, optional
Directions
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1.
Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.
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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.
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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.
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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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