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fried-egg-burger

Fried Egg Burgers

Yield: 12 servings

INGREDIENTS WEIGHT MEASURE
Applewood smoked bacon 12 oz.

12 slices

(1 oz. each)

Coarse ground beef, 12-20% fat 60 oz.

12 patties

(5 oz. each)

Sea salt - To taste
Black pepper, coarse ground - To taste
Sesame brioche round rolls or quality sesame buns, split in half 36 oz. 12 buns
(3 oz. each)
Butter, melted 3 oz. 1/3 cup
Eggs - 12 large
Sharp Cheddar cheese, sliced 9 oz.

12 slices

(.75 oz. each)

Watercress or baby arugula 3 to 4 oz. 12 sprigs
Condiments: Cocktail sauce or hot pepper sauce, pickle slices, coarse grain mustard, grilled red onions - As desired

DIRECTIONS

  • Crisp cook bacon; drain off fat. Cut slices in half; keep warm.
  • Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm.
  • Lightly brush cut side of buns with butter; grill or toast buns.
  • Pan fry eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.) Keep warm.
  • To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.