Steak and egg burger with summer tomato salad

Prep 10 min
Total 25 min
Makes 4 Servings

Towering, restaurant-style burgers will win over the dinner crowd any day of the week.



2 tbsp
chopped fresh parsley
1 tbsp
cider vinegar
1 tsp
fresh pepper
1/4 cup
500 g
1 tsp
hamburger buns, toasted
4 leaves
Boston lettuce


  • 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.


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.

Issue: July 2014

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Photo credit: Steak and egg burger with tomato salad. Photo, Erik Putz.

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