Steak and egg burger with summer tomato salad

Prep 10 min
Total 25 min
Makes 4 Servings



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.

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