It all started with a beef tenderloin…
We bought one to cook for some house guests before Christmas. And instead of throwing away the trimmings, it was ground to be frozen for later use.
Which brings me to today.
My husband and I decided to forgo tradition and have epic burgers on New Years Day instead of the traditional pork, collards and black eyed peas. And I’m so damn glad we did. This here burger is sheer perfection. Was sheer perfection. It is now gone and I already miss it so.
The idea behind this particular burger was steak and eggs… And then everything else on it is there to highlight and compliment both the ‘steak’ and the eggs. It’s got everything you want in a perfect bite… Sweet, slow roasted tomatoes, slightly sour pickled red onions, sharp and gooey cheddar, rich and velvety egg… And the bun was homemade out of my sweet sourdough starter. It was buttered and toasted before the skillet-fried burger topped it. And we baked up some sweet potato fries to go with it, which is what we always do on homemade burger days. They’re so easy and so super yummy.
You won’t be able to put it down due to the messiness, but that’s the best part! Don’t you love a burger that won’t let you give up on it? Like the bestest friend you could ever ask for. That’s what this burger is, y’all.
It’s your new best friend.
STEAK N EGGS BURGER
Using a mandolin or hand, cut your potatoes into fry shapes (works for any potato, but here we did sweet potatoes and purple sweet potatoes). Place in an even layer onto an oiled baking sheet. Cover with more oil, just enough to coat. Bake in a 400 degree oven until firm and crispy- about 30 minutes– but check and toss throughout the cooking time. Season well with kosher salt and a bit of sugar to taste. (You season after they cook so the potatoes get crispy.)
Thinly slice a portion of a red onion. Place in a small bowl. Cover with red wine vinegar. Season with equal parts salt and sugar. Allow to ‘pickle’ at room temperature, covered, for a few hours. (I did mine overnight).
Slice some roma or vine ripe tomatoes (plan on one small tomato per burger/serving). Place on an oiled, parchment lined baking sheet. Season with kosher salt and sugar and a sprinkling of dried rosemary. Drizzle with more oil. Bake in a 300 degree oven for an hour, until they become a bit shrively. Flip and season the other side and return to the oven to bake until they’re completely dried, about another hour or so. Do this ahead of time, if you can.
Mold 1/4 pound of ground beef loosely into a patty. Season liberally with kosher salt and black pepper on one side.
Place seasoned side down in a skillet on medium-high heat. Do not touch for a good 3 minutes or so in order to build a good crust. Season the other side with salt and pepper. Flip when it’s dark and crispy. Continue to cook for another couple of minutes or so, depending on how well you like your burgers cooked.
Top with a slice of extra sharp cheddar and cover the pan at the last minute to melt the cheese.
Heat a nonstick skillet on medium heat. Crack one egg per burger into the pan and begin to cook. Season with kosher salt. Cover with a lid or another pan and gently cook until the whites have set but the yolk is thick and runny.
Butter and toast your bun slices until golden brown.
Layer on some of your tomato candy slices.
Top with a burger patty with cheese.
Top with a green of choice- I had baby spinach but arugula would be great!
Top with the pickled onions.
Top with the egg.
Top with the other buttered/toasted bun half.
Happy New Year, everyone!! I hope yours is as amazing as mine 🙂
(For my last burger recipe, check out the Pimento Cheese Chuck Burger with Vidalia Onion Candy.)