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SUNNY-SIDE-UP BURGERS“Put an egg on it” may very well become your mantra after you try this juicy burger, piled high with brunch-inspired toppings like sweet apricot preserves and crispy shoestring potatoes.

  • Yield: 4 Servings
  • Total Time: 40 Minutes


For Crispy Potatoes
  • 2 tablespoons canola oil, plus more as needed
  • 1 medium russet potato, peeled and cut into
  • shoestrings or finely grated (see below)
For Burgers
  • 1 pound ground sirloin
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 burger buns, split and lightly toasted
For Toppings
  • 4 medium or large eggs
  • ¼ cup apricot jam
  • 4 slices pecorino cheese (optional)
  • 4 leaves green leaf lettuce
How to Make It
  1. To prepare potatoes, heat oil in a large skillet over medium-high heat. Drop potatoes by the rounded tablespoonful into skillet, and spread into a thin layer. Cook for 3 to 4 minutes, then flip and cook for 3 to 4 minutes more, or until both sides are golden brown and crispy. Transfer to a paper-towel-lined plate to drain.
  2. To prepare burgers, use your hands or a spoon to combine beef with Worcestershire sauce, salt, and pepper. Divide into quarters; shape into four ½-inch-thick patties.
  3. Return skillet to medium-high heat; add more oil if pan looks dry. Cook patties for about 3 minutes per side, or to desired doneness.
  4. Heat a large nonstick skillet over medium heat. Coat lightly with oil or cooking spray. Add eggs, spacing them in skillet so they don’t run together. Cook for 2 to 3 minutes, then carefully flip and cook for 30 seconds more. The yolk will be slightly runny; if you prefer a firmer egg, cook for an additional minute.
  5. Spread a thin layer of jam inside buns. Arrange burger patties on bottom buns and top with cheese (if desired), crispy potatoes, fried egg, and lettuce. Top buns and serve.

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