Steak and egg burger with summer tomato salad
By Chatelaine2
PREP TIME
10 min
TOTAL TIME
25 min
Makes
4 Servings
Steak and egg burger with tomato salad. Photo, Erik Putz.
Towering, restaurant-style burgers will win over the dinner crowd any day of the week.
Ingredients
- 4 tomatoes
- 2 tbsp chopped fresh parsley
- 1 tbsp cider vinegar
- 1 tsp salt
- fresh pepper
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 500 g lean ground beef
- 1 tsp canola oil
- 4 eggs
- 4 hamburger buns , toasted
- 4 leaves Boston lettuce
Instructions
- CUT tomatoes into wedges and toss with parsley, cider vinegar and 3/4 tsp salt in a medium bowl until combined. Season with fresh pepper.
- WHISK ketchup with Worcestershire in a small bowl. Crumble ground beef into a medium bowl. Stir in 2 tbsp ketchup mixture and 1/2 tsp salt until combined. (Reserve remaining ketchup mixture.) Form beef into 4 patties, each 1/2 in. thick. Press a shallow depression in centre of each to help keep its shape during cooking.
- PREHEAT barbecue to medium. Oil grill. Barbecue burgers, with lid closed, 5 to 7 min. Flip burgers and continue grilling until cooked through, about 4 more min.
- HEAT canola oil in a large non-stick pan over medium. Crack eggs into pan. Cook, covered, until eggs are just set, but yolks are still runny, 2 to 3 min. Top hamburger buns with Boston Lettuce and beef patties, drizzle with reserved ketchup mixture and top with eggs. Serve with tomato salad.
Nutrition (per serving)
- Calories
- 474,
- Protein
- 36 g,
- Carbohydrates
- 37 g,
- Fat
- 20 g,
- Fibre
- 4 g,
- Sodium
- 1304 mg.
- Excellent source of
- vitamin B12
Wine Pairings
Steak & egg burger
Pair it with: A standout B.C. Red.
Turn on the charm alongside this tasty burger with a well-crafted, seductive red. Expect generous lashings of juicy cassis with hints of leather-bound books and fragrant cedar.
Top pick: Sandhill Cabernet Merlot, British Columbia, $20.
