COCOTTE BURGER

Cocotte Burger image

Céline Parrenin, a co-owner of Coco & Co, a two-level place devoted to eggs that opened in St.-Germain in 2007, and her business partner, Franklin Reinhard, invented the Cocotte Burger. 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.

Provided by Jane Sigal

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup pine nuts
1 1/2 pounds ground sirloin, chuck or mix
1 teaspoon thyme leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1/4 pound thinly sliced Cheddar cheese
2 whole-wheat English muffins, split
4 large eggs
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon snipped chives

Steps:

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

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 33 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 11 grams, Sodium 715 milligrams, Sugar 5 grams, TransFat 1 gram