Spanish Burgers with Egg
- Prep Time 0:20
- Cook Time 0:12
- Estimated Cost $14
- 2 Comments
These vibrant, protein-rich burgers feature classic Spanish flavors: parsley, garlic, tomatoes and Manchego cheese. Plus, they’re topped with a European classic: a fried egg. I like these plain or over seared spinach, but they’d also be good on toasted sourdough bread.
Note: This recipe requires a bit of multitasking. Be sure to keep one eye on the burgers while you cook the eggs, so neither is over or under-done.
- extra virgin olive oil Pantry
- 1 lb ground beef (80/20 is fine) $5
- 2 shallots, diced $0.50
- 2 cloves garlic, minced Pantry
- 1 handful fresh flat-leaf parsley leaves, finely-chopped (reserve a few pinches for garnish) $1 for a bunch
- 1 Roma (plum) tomato, cored and chopped $0.50
- 3 tbsp slivered almonds $1.50 (buy in the bulk section)
- 1/2 tsp each salt and pepper Pantry
- 5 eggs, divided $1.50 for 6
- 4 generous slices of Manchego cheese (if you can't find Manchego, use a dry aged jack or cheddar) $4 for 6 oz.
Recipe Serves 4
- Preheat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Brush lightly with the olive oil.
- In a mixing bowl, combine the beef, shallots, garlic, parsley, tomato, almonds, salt, pepper and 1 egg. Mix well until thoroughly combined. Shape beef mixture into 4 patties and place on the grill to cook.
- Keeping an eye on the burgers, heat 1 tbsp olive oil in a large frying pan over medium heat. Crack the eggs into the pan with a little bit of space between them, being careful not to break the yolk (unless you dislike runny eggs, in which case, _do_ gently break the yolk). Cover pan and cook until the whites are set and the yolks are cooked the way you like them (I prefer medium-runny).
- Meanwhile, once the burgers have cooked on both sides to your desired doneness (cut into one to see if it's cooked enough), turn off the heat and place a slice of the cheese on top of each burger and cover the grill/pan.
- Let the cheese melt for a minute or two.
- To serve, slide a cooked egg on top of each cheese-topped burger and garnish with additional parsley. Serve on buns, toasted bread or plain.