Best Burger With Fried Eggs And Grits Recipes

BRUNCH BURGER

Steps:

• Cook the bacon in batches in a large skillet over medium heat until crisp, about 3 minutes per side. Remove to a paper towel-lined plate. Do not wipe out the skillet.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with the salt and pepper. Make a divot in the center of each burger. Put the burgers in the skillet with the bacon fat, divot-side up (see Cook's Note). Cook the burgers over medium-high heat, turning once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total. Use a heatproof spoon to remove some of the bacon fat from the skillet as the burgers cook if desired.
• Top each burger with 2 slices of the cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. Count to 10. Lift the lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer). Transfer the burgers to a plate and loosely tent with foil.
• Meanwhile, melt 1 tablespoon of butter in 1 tablespoon of canola oil in a nonstick skillet over medium-high heat. Carefully crack 2 eggs into two small bowls. Add the eggs to the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove the eggs from the pan and set aside. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of canola oil and 2 eggs.
• Stir together the ketchup and hot sauce in a small bowl.
• Toast the buns in a toaster. Spread the spicy ketchup on the top bun. Place the burgers on the bottom buns and top each with a fried egg and 2 strips of crispy bacon. Close the burgers and serve with more spicy ketchup if desired.

CLASSIC ALL-AMERICAN BURGER WITH FRIED SWEET PICKLES

Steps:

• For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper.
• Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat.
• Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate.
• For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper.
• To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles.

SOUTHERN GRITS AND EGGS

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

CHEESY GRITS WITH FRIED EGGS AND VEGETABLES

Steps:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.