We’ve mashed up two classics to create a warm, beefy Cobb salad you can eat with your hands. The cheese oozes out and the egg is rich, while the avocado is both cooling and tangy. The salty and super-savory concoction is a messy mouthful, but you’ll make friends with this for sure. You don’t have to use brioche buns here (any sturdy bun will do) but the richer the bun, the better.
How to Make It
Heat 2 tablespoons of the oil in a nonstick skillet over medium-high. Add eggs, 1 at a time, to skillet; use a spatula to keep them separate. Cook until edges are lightly browned, 3 to 4 minutes. Carefully flip, and cook until yolks are just firm to the touch, about 2 minutes. Transfer to a paper towel-lined plate. Cool 5 minutes. Using scissors, trim eggs, leaving 1/2-inch of white around yolks.
Place beef, mustard, Worcestershire, pepper, and 1 teaspoon of the salt in a large bowl; use hands to thoroughly combine. Divide into 4 (6-ounce) balls. Flatten each ball into a 6-inch circle. Place an egg in center of each patty; top each with a slice of blue cheese, leaving a 1-inch rim. Carefully fold edges of meat over to cover filling, and seal; flatten into 3/4-inch thick patties.
Heat remaining 2 tablespoons oil in nonstick skillet over medium-high. Cook burgers to desired degree of doneness, about 3 minutes per side for medium. Transfer to a paper towel-lined plate.
Combine mayonnaise, vinegar, avocado, and remaining 1 teaspoon salt in a bowl, mashing with a fork until only small chunks of avocado remain.
Spread 1 tablespoon avocado mixture on bottom and top halves of buns. Top bottom bun with a patty, bacon, lettuce, and top halves of buns.