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!
All You MAY 2013
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.
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