The Fried Egg-Olive Burger |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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No condiments are needed for The Fried Egg-Olive Burger. An olive mixture tossed with capers, garlic, and achovies is spread over the tops of these burgers and finished with a fried egg. If you choose to cook your egg yolk a little runny, you'll have an easy no-prep sauce built right into the burger! Ingredients:
1 recipe basic burger, without buns |
1 cup pitted black olives (about 6 oz.) |
1/4 cup chopped drained capers |
3 cloves garlic |
2 tinned anchovy fillets, rinsed, patted dry and chopped, optional |
1/2 cup olive oil |
2 tablespoons unsalted butter |
8 large eggs |
8 english muffins or buns, split and toasted |
2 tablespoons crushed black peppercorns |
asian mayo |
pesto mayo |
spicy ketchup |
ranch ol |
the baconator |
Directions:
1. Prepare burgers as recipe directs. Keep patties refrigerated until ready to cook.
2. Combine olives, capers, garlic and anchovies, if desired, in a food processor. Pulse several times to chop. With blade running, slowly add oil and process until well blended and smooth, stopping to scrape sides of bowl as needed. Makes about 1 1/4 cups.
3. Melt 1 Tbsp. butter in each of two large nonstick skillets over medium-high heat. Crack four eggs into each skillet. Cover and cook until whites are firm and yolks are slightly runny, about 5 minutes. Remove from heat, uncover and leave eggs in hot skillets.
4. Grill or broil burgers as recipe directs. Spread 1 Tbsp. of olive mixture over both sides of toasted English muffins or buns. Place burgers on bottoms. Use a spatula to carefully transfer one egg at a time to top each burger. Sprinkle each egg with a pinch of crushed peppercorns. Serve immediately with assorted toppings, if desired.
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