We’ve got the barnyard covered with this beef burger topped with bacon and a fried egg.
Believe it or not, this over-the-top, decadent burger is relatively low in calories and saturated fat compared to most hamburgers you eat. That’s because you can use lean ground beef and, thanks to that oozing, luscious egg yolk, the burger will still be rich and moist. If you use center cut bacon, you’ll cut back even a little more on fat and calories.
To keep any burger moist, be sure to handle the meat as little as needed to shape the patties– and don’t overcook it. To ensure the burger has a nice flat top on which the egg can sit, right after you form the patty, use your thumb to press an indentation in the top of the burger. Burgers puff up in the center as they cook, so by lowering the center, when it puffs it will be even with the sides. (That is far better than squashing it with your spatula, which is a guaranteed way of bidding all the meat juices adieu.)
The Moo, Cluck and Oink Burger
1 1/2 pounds 93% lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
4 slices bacon
4 hamburger buns, split and toasted
- Combine the beef, salt and pepper and form into 4 (3½-inch) wide patties. Indent the top of each patty by pressing with your thumb.
- Cook the bacon in a large nonstick skillet; transfer to a plate lined with paper towel. When cool, break each slice into several pieces.
- Drain off all but 1 tablespoon of the bacon fat from the pan. Add the patties to the pan; cook 4 minutes per side for medium to medium rare. Transfer to a plate and drape to keep warm.
- Add the eggs to the skillet and use a spatula to push the whites in towards the yolks: you want each egg to begin to set in a circle about 3 to 4-inches in diameter. When the whites are set, place each burger on the bottom half of a bun and top with bacon; top with a fried egg and close the sandwich to break the yolk. (Or leave the top off to the side and let each person do it just before they eat).
Makes 4 servings
Nutritional analysis for each serving: 423 calories, 37 g protein, 22 g carbohydrates, 1 g fiber, 21 g fat, 9 g saturated fat, 749 mg sodium