BREAKFAST BURGER

Breakfast Burger image

Yield serves 4

Number Of Ingredients 9

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil, or more, if needed
4 slices American cheese (optional)
4 large eggs
4 hamburger buns, split; toasted (see page 15), if desired
8 slices crisp cooked bacon
1/2 recipe Shoestring Fries (page 98)
Chipotle Ketchup (page 112; optional)

Steps:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers, using the 2 tablespoons oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21). Remove the burgers to a plate and loosely tent with aluminum foil.
If you used a griddle or sauté pan to cook the burgers, reduce the heat under it to medium. If you used a grill, heat a tablespoon or two of oil in a medium sauté pan over medium heat. Crack the eggs into the pan and season with salt and pepper. Let the eggs cook until the whites just set up, about 45 seconds. Gently flip the eggs over (trying not to break the yolks) and cook for 10 seconds.
Place the burgers on the bun bottoms and top with the bacon and some of the shoestring fries. Drizzle the fries with chipotle ketchup and place the eggs on top of the fries. Top with the bun tops and serve immediately.