Dish Deconstructed: Steak and Egg Burger

Categories: Beer Beer Beer
John Linn
This burger combines a meaty steak patty that has texture and bite with a buttery croissant and fried egg. It tastes just like a steak and egg breakfast.

Pictured: Steak and egg burger on a croissant.

Burger: One pound of sirloin steak, fat left on. Chop into one-inch cubes. Place in food processor. Pulse 15-18 times or until coarsely chopped and not too fine. Gently form into four equal patties.

Sear: Place iron skillet in oven and preheat to 400 degrees. Once hot, remove with oven mitt and place over burner on high heat. Add 1 TBS butter, 1 TBS vegetable oil. Sear burgers. Turn once when underside becomes brown and charred. Top burgers with slices of aged cheddar cheese. Place in oven for 5 minutes, or until cheese is melted.

Egg: Remove burgers from skillet and drain excess fat. Return skillet to burner on high heat and crack one egg in it per burger. Fry egg, flipping once.

Finish: Toast croissants slightly and spread with either butter or mayonnaise. Top with lettuce, tomato, onion. Add burger and then place egg on top. Add sliced jalapenos if preferred.


Sponsor Content

My Voice Nation Help

Now Trending

From the Vault