SUNNY SIDE BURGER WITH SALSA VERDE

Sunny Side Burger with Salsa Verde image

What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Provided by Jason Mann

Categories Bon Appétit Hamburger Beef Ground Beef Egg Tomatillo Jalapeño Chile Pepper Cilantro Soy Free Peanut Free Tree Nut Free Dairy Free

Yield Makes 4

Number Of Ingredients 14

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Ingredients

Salsa Verde:
1 lb. tomatillos, husks removed, rinsed
1 small onion, peeled, quartered
3 jalapeños, sliced in half lengthwise
1 Tbsp. extra-virgin olive oil
Kosher salt
1 cup cilantro leaves with tender stems
2 tsp. freshly ground black pepper
Assembly:
20 oz. grass-fed ground beef (20% fat)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 soft sesame seed buns, split
4 large eggs

Steps:

Salsa Verde:
Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12-15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
Assembly:
Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
Do Ahead
Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.