A beef patty topped with a fried egg and sharp cheddar; add tomato for freshness.
KBy kaylyn
Servings
2
340 g 80/20 ground beef
1 tsp Kosher salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
2 tbsp Butter
2 pieces Eggs
2 slice Sharp cheddar cheese slices
2 piece Brioche burger buns
1 piece Tomato
2 tsp Dijon mustard
Calories
1043 kcal
Protein
47g
Carbs
51g
Fat
72g
Fiber
3g
Sugar
5g
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Sarah M. · Melbourne, AU
Prep
1. Slice the tomato into 4 thin rounds and sprinkle lightly with a pinch of the Kosher salt. Divide the ground beef into 2 portions and gently shape each into a patty slightly wider than the bun, pressing a shallow dimple in the center. Mix the remaining Kosher salt, Black pepper, Garlic powder and Smoked paprika together and season both sides of the patties.
2. Heat a large cast iron or heavy skillet over medium-high heat until very hot. Cook the patties 3 to 4 minutes without moving until a deep brown crust forms, then flip and cook 3 minutes more for medium-well. Top each patty with a slice of Sharp cheddar cheese, cover the pan for 1 minute until melted, then transfer to a plate.
2 slice Sharp cheddar cheese slices
3. Wipe out most of the rendered fat, then toast the cut sides of the Brioche burger buns in the pan for 1 minute until golden. Spread the Dijon mustard over the toasted buns.
2 piece Brioche burger buns,
2 tsp Dijon mustard
Eggs and Assembly
4. Reduce heat to medium, melt the Butter in the skillet, and crack in the Eggs. Fry 2 to 3 minutes until the whites are set and edges are crisp but the yolks are still runny, seasoning with a little salt and pepper from the rub mixture if desired.
2 tbsp Butter,
2 pieces Eggs
5. Build each burger by layering the bottom bun with tomato slices, a cheesy patty and a fried egg, then cap with the top bun. Serve immediately while the yolk is runny.
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