Sunday, October 23, 2011

Fried Egg Burger with Sauteed Baby Bellas

Burgers are fast, tasty and fill you up in a pinch.  I made mine with sauteed baby portabella mushrooms and a fried egg on top.  I left the egg yolk soft so that it could run down the burger and coat all the veggies for extra flavor.  This delicious meal took about 15 minutes to make and it was downright delicious. 

 This juicy burger is hiding under a mountain of flavor

 Ingredients (makes 3 burgers):
1lb ground beef, cut into thirds and formed into 1" thick round patties
Season salt (sugar and msg free)
2tsp macadamia nut oil
1/2tsp thyme
2 handfuls baby greens or baby spinach
12oz baby portabella mushrooms, sliced
1 tomato, sliced (I used a delicious Kumato tomato)
1tsp olive oil
2tsp stone ground mustard
2tsp red wine vinegar
salt and pepper to taste
3 large eggs

1. Preheat your grill to medium  high.  Season your beef with season salt.
2. Grill burgers until done to you liking, about 10 minutes.
3. Meanwhile, heat a skillet to medium.  Add 2tsp macadamia nut oil and then mushrooms and thyme.  Cook and stir occasionally until mushrooms are done.  Add a bit of salt.
4. Mix together mustard, vinegar and olive oil.  Pour over salad greens and toss.
5. When the burgers are done (or almost done) fry up your eggs:  Place a bit of oil in a nonstick pan and heat to medium.  Crack eggs in the pan and cook until starting to firm on top, covering with a lid if needed.  Flip the burgers and turn off heat.
6. To assemble:  Place salad on plate.  Top with burger, tomato, mushrooms and a fried egg on top.  Add a bit of salt and pepper and enjoy!

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