The Fried Egg-Olive Burger

The Fried Egg-Olive Burger Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
No condiments are needed for The Fried Egg-Olive Burger. An olive mixture tossed with capers, garlic, and achovies is spread over the tops of these burgers and finished with a fried egg. If you choose to cook your egg yolk a little runny, you'll have an easy no-prep sauce built right into the burger!

Yield:

8 burgers

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 650
Fat 39 g
Satfat 10 g
Protein 46 g
Carbohydrate 29 g
Fiber 1 g
Cholesterol 316 mg
Sodium 1001 mg

Ingredients

1 cup pitted black olives (about 6 oz.)
1/4 cup chopped drained capers
3 cloves garlic
2 tinned anchovy fillets, rinsed, patted dry and chopped, optional
1/2 cup olive oil
2 tablespoons unsalted butter
8 large eggs
8 English muffins or buns, split and toasted
2 tablespoons crushed black peppercorns
Assorted toppings (optional):

Preparation

1. Prepare burgers as recipe directs. Keep patties refrigerated until ready to cook.

2. Combine olives, capers, garlic and anchovies, if desired, in a food processor. Pulse several times to chop. With blade running, slowly add oil and process until well blended and smooth, stopping to scrape sides of bowl as needed. Makes about 1 1/4 cups.

3. Melt 1 Tbsp. butter in each of two large nonstick skillets over medium-high heat. Crack four eggs into each skillet. Cover and cook until whites are firm and yolks are slightly runny, about 5 minutes. Remove from heat, uncover and leave eggs in hot skillets.

4. Grill or broil burgers as recipe directs. Spread 1 Tbsp. of olive mixture over both sides of toasted English muffins or buns. Place burgers on bottoms. Use a spatula to carefully transfer one egg at a time to top each burger. Sprinkle each egg with a pinch of crushed peppercorns. Serve immediately with assorted toppings, if desired.

May 2013
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