Burger, Egg, and Cheese

A cheeseburger topped with egg and yogurt chive sauce on a homemade bun.

When you don’t have the bacon to make a bacon, egg, and cheese, make a burger, egg, and cheese instead!

P.S. This was the burger I put too much sauce on. It was still yummy, just really, really saucy. It’s also very messy so I advise you to use less. Much, much, less. 

Burger, Egg, and Cheese

Recipe by Dee

Ingredients

  • Yogurt Chive Sauce
  • 1/4 cup Greek yogurt

  • 2 tbsp. finely minced fresh chives

  • 1 tsp. freshly squeezed lemon juice

  • 1/4 tsp. kosher salt

  • Cheeseburger
  • 6 oz. burger patty

  • 1-2 slices sharp cheddar cheese

  • 1 burger bun

  • Kosher salt

  • Neutral oil like grapeseed or canola

  • Egg
  • 1 large egg

  • Kosher salt

Directions

  • Yogurt Chive Sauce
  • Add all of the ingredients to a small bowl and mix until combined. Set aside.
  • Cheeseburger
  • Place a 10 inch cast iron skillet over medium heat for 4 minutes, then add enough oil to coat the bottom of the pan.
  • Sprinkle one side of the burger patty with salt, then carefully place the burger on the hot skillet, salted side down. Sprinkle salt on the top side of the burger and cook for 5 minutes. Flip the burger and place a hamburger press or small skillet on top of the burger. Cook for another 5 minutes (*see note). Remove the press, top the burger with the cheese, and let it melt for about 1 minute. Remove the burger from the pan.
  • Egg
  • While the burger is cooking, add the egg to a separate bowl, add a pinch of salt, and whisk until combined.
  • Place a metal English muffin ring or smooth edge biscuit cutter that's the same size as your burger bun on a clean part of the hot skillet. Add a little bit of oil. Pour the egg into the ring. Once the bottom of the egg begins to set, use a chopstick to carefully pull the edge of the egg to the center of the ring, allowing the uncooked egg to flow into the pan. Repeat this motion, going around the edge of the egg, until the egg is mostly set, 2-3 minutes. Remove from the pan.
  • Assemble the Burger
  • Add a little more oil to the pan if necessary, then add the buns sliced sides down. Toast until golden brown, then remove from the pan.
  • To the bottom bun, add the burger and then top with the egg. Spread 1 or 2 tablespoons of the yogurt chive sauce on the top bun and place on top of the burger. Cut in half and enjoy!

Notes:

  • The amount of time it takes for your burger to be done depends on the thickness of the patty. The thicker the patty, the longer it takes. The burgers I used were about one half of an inch thick and took 5 minutes on each side for them to cook to medium doneness. I highly recommend buying a digital meat thermometer to be sure they are done to your liking.
    • Medium-rare: 130-135 Fahrenheit or 54-57 Celsius
    • Medium: 140-145 Fahrenheit or 60-63 Celsius
    • Medium-well: 150-155 Fahrenheit or 65- 68 Celsius
    • Well done: 160 Fahrenheit or 71 Celsius
  • I like to use a press after flipping the burgers because it began to poof up in the center. I got my 8 ounce burger presses from The Chef’s Press (not an affiliate), but you can use a small skillet or some other type of weight.
  • If you want to add bacon, do it! Add the bacon!!
  • These are the biscuit/pastry cutters I used for the egg (not an affiliate). I also use them to cut fondant, biscuits, cookie dough, and pastry dough. You can also use them to shape perfectly round pancakes.
  • Use any leftover sauce as a dip for chips, wings, or fries.
A cheeseburger topped with egg and yogurt chive sauce on a homemade bun.

Ramblings: Bacon, Egg, and Cheese to Burger, Egg, and Cheese

I’m not very fond of bacon, egg, and cheese sandwiches.

Admittedly, I’ve never made one, or at least, I don’t think I have, and the ones I’ve tried from fast food places aren’t my favorite. I prefer sausage, egg, and cheese sandwiches or biscuits.

That’s part of the reason why I tried making this burger, egg, and cheese… sandwich.

It’s a burger (obviously), but the name Burger, Egg, and Cheeseburger seems repetitive.

Anyway, I got to work on the recipe and came up with this little number, and it’s quite good!

However, this is not the burger to eat if you’re looking for a light breakfast. It’s more of a “Today’s going to be a long day, and I need something that’ll stick to my ribs.” type meal.

And no worries if that’s not your type of thing; there will be a slightly healthier burger for you in a few days.

Emphasis on slightly.

See you then!

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