Cocotte Hamburger

By lihui

4 Person

20 Minutes

0 Calories

The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant’s egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top. Once you taste it, you'll never forget.

Ingredients

1 tablespoon Snipped chives
1 tablespoon Dijon mustard
2 tablespoons Ketchup
4 Large eggs
2 Whole-wheat English muffins, split
1/4 pound Thinly sliced Cheddar cheese
1 tablespoon Vegetable oil
Freshly ground black pepper
Salt
1 teaspoon Thyme leaves
1 1/2 pounds Ground sirloin, chuck or mix
1/4 cup Pine nuts

Method

01

Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.
02

Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.
03

Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.
04

Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.

Related Tags

Cocotte Hamburger

4.8

( By lihui )

01 Information

Grade easy
Serving 4 servings
Total Time 20 Mins

02 Ingredients

1 tablespoon Snipped chives

1 tablespoon Dijon mustard

2 tablespoons Ketchup

4 Large eggs

2 Whole-wheat English muffins, split

1/4 pound Thinly sliced Cheddar cheese

1 tablespoon Vegetable oil

Freshly ground black pepper

Salt

1 teaspoon Thyme leaves

1 1/2 pounds Ground sirloin, chuck or mix

1/4 cup Pine nuts

03 Method

Step 1

Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.

Step 2

Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.

Step 3

Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.

Step 4

Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.

04 Author