I consider myself to be a cheeseburger connoisseur – my friends and I travel all over to find the best of the best. Usually, you will find me cooking my own on the grill versus in an iron skillet. But when I saw someone combining two of my favorite things – an egg-in-a-hole (great breakfast treat) and a burger, I thought to myself “this I just have to try.”
Two important things here. You need to really season the meat. I season the meat when I mix it up and then the top and bottom before it goes in the pan. Then, you need to make sure the hold is large enough for the egg to fit into, but not so large that the egg gets lost. Tricky, I know. The egg will need to get slightly set, but not cooked so that it becomes a sauce. And if you like spicy or not, the sriracha mayo is the best compliment to this burger as it is the perfect bite. You can skip the garden and keep it plain, or dress it up completely. Go with your gut.
Adapted from Delish
Yields 4 servings
3 Tbls mayonnaise
1 Tbls Sriracha
8 Slices bacon, uncooked
2 Tbls butter, salted
1 1/3 Pound beef, ground chuck
1 to taste salt, Kosher
1 to taste pepper, black, ground
4 Large egg, whole
4 Each bun, hamburger
4 Slices cheese, cheddar medium
1 Medium tomato, beefsteak sliced
1 Small onion, yellow sliced
1 Head lettuce, iceberg
Make Sriracha mayo:
In a small bowl, stir together mayonnaise and Sriracha.
In a large skillet, fry bacon over medium-high heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.
Mix salt and pepper into the beef. Form beef into three equal-sized patties. Using a biscuit cutter, cut out the center of each patty to create a donut-shaped burger (combine excess meat to form fourth patty). Season tops (and bottoms) generously with salt and pepper.
Heat a cast-iron skillet to medium-high heat and melt butter. Add burgers and cook 2 minutes, then flip. Crack an egg into the center of each burger and cook, covered, until whites are set. Spoon butter over the tops of the burgers to help cook the top of the eggs. Add a slice of cheese to each with 30 seconds remaining and replace lid. Remove burgers when cheese is melted.
Toast buns on a griddle by spreading with a little butter and putting cut edges down. Watch carefully! Spread Sriracha mayo on bottom buns. Build burgers by topping with lettuce, burger, and bacon.
Chef’s Note: Bake the bacon in the oven to avoid smoking up your kitchen.