“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.
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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.
