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The Fried Egg-Olive Burger

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 10 mins
Yield 8 burgers
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!

Ingredients

Nutrition Information

  • calories 650
  • fat 39 g
  • satfat 10 g
  • protein 46 g
  • carbohydrate 29 g
  • fiber 1 g
  • cholesterol 316 mg
  • sodium 1001 mg

How to Make It

  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.