- 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.
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.