Once A Year Cholesterol Busting Burger |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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There is no High Fat Food category, so I had to select Beef...even though I only make this for my husband about once a year, he waits for the splurge. Beef, bacon, cheese, grilled onions, topped with a fried egg, nested on a buttery toasted bun - yeah, don't have your cholesterol tested for a couple days after eating this. Read more . The history of the recipe? When my husband was in Vietnam, we couldn't afford for me to fly to Hawaii to meet him for R&R, so he went to Australia by himself - he ate this burger at Minsky's (spelling?) in Sydney, he thinks it was in the Kings Cross area - any of you Aussie's recall this place?? He came home and explained it to me, and this is the version I came up with...don't destroy the total decadence of it with some healthy topping like lettuce or tomato - this burger stands alone with perhaps a bit of mustard...you gotta let the fat flavor shine through! Serve it with an ice cold beer... Ingredients:
1 pound mixture of ground sirloin and ground chuck |
4 tablespoons water |
seasonings (i use some garlic salt, pepper and a maybe a bit of steak seasoning) |
1 large onion, sliced in rings |
8 slices bacon, fried crisp |
real butter, and lots of it, for frying the onions (about 4 tablespoons) |
american or velvetta cheese, any cheese that melts creamy (cheddar is a bit too “solid” for the topping – you want the cheese to “drip” off the burger a bit) |
4 large eggs (why go small on this burger – you’re splurging, remember ) |
4 hamburger buns, cut sides spread with more real butter |
Directions:
1. In a medium bowl, GENTLY combine meats with water and seasonings (yes, trust me, the water will give you an unbelievably moist burger), and shape into 3 patties.
2. Melt butter in large skillet and fry onions until nicely browned and beginning to caramelize – you don’t want a wimpy sauté for these…you want them FRIED.
3. Remove onions from skillet and fry bacon in same skillet – no need to clean out first…the flavors blend well.
4. Remove bacon from skillet and pour out MOST of the grease, but not all (leave about 1 tablespoon in the pan). Add a pat of butter (come on, you’re splurging).
5. Fry the burgers in the bacon drippings and butter. Place cheese slice on top of each burger just shortly before done (the cheese will finish melting as the cooked burgers “hold” while the eggs fry)
6. While the burgers are frying in all that fat, butter the cut sides of the hamburger buns and toast them in a skillet or place under the broiler to get a nice crispy bun.
7. While buns are toasting, finish frying the burgers and then set them aside. Add another pat of butter to that same skillet (we’re getting a lot of use out of that one skillet).
8. Now fry those eggs in that skillet (I break the yolks, because it’s just too messy to eat the burger with the yolk running out).
9. You are READY to assemble your masterpiece: bottom buttery toasted bun, cheese-topped burger, 1 fried egg, 2 slices of bacon, fried onions, a squirt of mustard (optional), and top it off with the remaining toasted top bun.
10. You’ll probably find this burger is easiest eaten with a knife and fork, but if you don’t have company, pick it up and let it drip!
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