Steak and egg burger with summer tomato salad

2

PREP TIME

10 min

TOTAL TIME

25 min

Makes

4 Servings

Steak and egg burger with summer tomato salad

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.

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