Saturday, February 6, 2010

Taste: Classic Cheeseburger with Fried Egg

I got this really awesome coffee table book for Christmas called My Last Supper: 50 Great Chefs and Their Final Meals. As a foodie and one that appreciates great coffee table books, it was such a perfect and very thoughtful gift (thanks BMJ!). The book asks 50 of the some of the world's most renowned chefs 5 questions, such as what their last meal would be if there was no tomorrow and who would cook it. The latter part of the book contains a single recipe from each chef, one that they'd make for the last time, which I find myself reading through a few times a week because it's just so damn entertaining and inspiring.

One of my favorite chefs is Wylie Dufresne of wd~50 in New York City. In the book, he talks about keeping a burger simple, yet classic, by adding a fried egg. I've always wanted to try this and on a rainy, Friday evening with a 12 pack of Guinness in the fridge, I whipped out the cast iron skillet and recreated it. I'm a bit of a health nut, but moving forward, when I have a burger, there's certainly going to be cheese and a fried egg on top. Oh, and a glass of Guinness or two.

Classic Cheeseburger with Fried Egg on Brioche Bun

Prep Time: 5 Mins.
Cook Time: 8-10 mins.
Serves: 3

1 lb. ground chuck (85/15)
3 eggs
3 slices American cheese
salt and pepper
3 Brioche buns

Start by forming 3 burgers, loosely. Handling the meat as little as possible will keep the burgers tender. Season generously on both sides with kosher salt and fresh cracked pepper.

Heat the cast iron skillet on med-high. Once the skillet is hot, place the burgers in the skillet and cook for 3-4 minutes. Flip, place a slice of American cheese on top of each and cook for another 3-4 minutes for medium to medium-rare.

In the meantime, start frying the eggs, sunny-side up. Once the burgers are done, place on slightly toasted Brioche buns and top with the fried egg.

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