Steak and egg burger with summer tomato salad
2
- Prep Time10 min
- Total Time25 min
- Makes4 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 36g, Carbohydrates 37g, Fat 20g, Fibre 4g, Sodium 1304mg.
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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