Have you ever stacked a burger so high you couldn’t fit it in your mouth? Yeah, me too. Those are the best burgers. Every once in awhile you have the perfect selection of ingredients to create a memorable burger, the recipe that follows is one of those memorable burgers. If you don’t have everything in the ingredients, try to substitute, but don’t deviate far because this all beef burger is on point. And the runny egg on top? That’s the ice cream equivalent of a cherry. It adds color, texture, and taste. The trifecta.
Next time the weather is nice in your part of the world, light the grill up and treat yourself to your new favorite burger.
- Fancy Brioche Buns (3)
- 1 lb (Grass Fed) Ground Beef
- Cheddar Cheese (3 slices)
- Arugula greens (it’s like a lettuce)
- Prosciutto (substitute bacon)
- Eggs (3)
- Tomato (sliced into rings)
- Favorite Spread*
- Steak Seasoning (1 tablespoon)
- Light up the grill (or if the weather is bad, heat up your skillet).
- Mix steak seasonings (or salt & pepper) into your ground beef and form 3 patties from 1lb of meat; thus making 1/3 lb burgers. Set aside.
- Heat up a pan on the stove with a little oil/butter in it. Fry up your egg on medium-ish heat until the white is solid and the yolk is still runny. Watch this closely, it doesn’t take a lot to overcook the egg and you’ll lose that delicious runny yolk.
- Now that the egg is ready, and your grill is hot, cook your burger patty. I recommend medium-rare to medium (pink on the inside).
- While the burger cooks, slice your tomato and toast your buns.
- When the patties are almost finished add the cheese so it melts during the last minutes of cooking. Also, grill your prosciutto for a few minutes to give it some crisp.
- Assemble from bottom up like so: Bottom Bun, Arugula, Burger Patty, Cheese, Prosciutto, Egg, Pickle, Tomato, Top Bun.