Dish Deconstructed: Steak and Egg Burger

Pictured: Steak and egg burger on a croissant.

Burger: One pound of sirloin steak, fat left on. Chop into one-inch cubes. Place in food processor. Pulse 15-18 times or until coarsely chopped and not too fine. Gently form into four equal patties.

Sear: Place iron skillet in oven and preheat to 400 degrees. Once hot, remove with oven mitt and place over burner on high heat. Add 1 TBS butter, 1 TBS vegetable oil. Sear burgers. Turn once when underside becomes brown and charred. Top burgers with slices of aged cheddar cheese. Place in oven for 5 minutes, or until cheese is melted.

Egg: Remove burgers from skillet and drain excess fat. Return skillet to burner on high heat and crack one egg in it per burger. Fry egg, flipping once.

Finish: Toast croissants slightly and spread with either butter or mayonnaise. Top with lettuce, tomato, onion. Add burger and then place egg on top. Add sliced jalapenos if preferred.


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