2 tsp. vegetable oil, plus more for the grate of the grill
1 ¼ lbs. ground beef chuck
4 slices bacon, chopped
kosher salt and black pepper
4 burger buns
4 large eggs
1 large tomato, sliced
Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Gently mix together the beef, bacon, and ½ teaspoon each salt and pepper with your hands in a medium bowl until just combined. Form the beef mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
Grill the burgers until an instant-read thermometer inserted in the center registers 160 ° F. Grill the buns, split-side down, until toasted, 10 to 20 seconds.
Heat the oil in a large nonstick skillet on the stovetop over medium heat. Crack the eggs into the skillet and cook, covered, for 2 to 3 minutes for slightly runny yolks (I used pasteurized egg for this). Season with ¼ teaspoon each salt and pepper.
Stack the tomato, burgers, and eggs between the buns and enjoy.
2 comments:
I actually think both of us should get in the habit of smashing our burgers flat with a dedicated implement for that purpose. The buns we buy are oversized and it would be a better fit (but we'd fit fewer of them in a pan at once).
You know what? I don't want to make flat burgers. I emjoy them once in a while at Smashburger, but I want the patties to be more substantial at home. That being said, they should probably be wider than the ones pictured...
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