| Burger patty | |
|---|---|
| 1 3/4 lb (0.8 kg) | ground chuck |
| 1 | egg, beaten |
| 2 | cloves garlic, minced |
| Pinch | red pepper flakes |
| 1/4 cup (60 mL) | onion, finely chopped |
| 2 tbsp (30 mL) | parsley, chopped |
| 2 tbsp (30 mL) | Dijon mustard |
| 2-4 tbsp (30 mL) | bread crumbs, fresh |
| Assembly | |
|---|---|
| 8 | slices peameal bacon, cooked |
| 4 | slices aged Canadian Cheddar cheese |
| 4 | eggs |
| 1 tbsp (15 mL) | vegetable oil |
| 4 | sesame hamburger buns, toasted and buttered |
| 1 | onion, cut in thick slices |
| 8 | slices tomato |
| 4 | pickles, sliced lengthwise |
| Condiments of your choice (optional) | Handful Iceberg lettuce leaves |
| Condiments of your choice (optional) |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
In a large bowl, mix together ground chuck, egg, garlic, red pepper flakes, onions, parsley, mustard, and enough bread crumbs to hold mixture together. Divide into 4 patties.
Step 2
Preheat barbecue to medium-high and oil grill.
Step 3
Grill patties, turning once, about 4 minutes per side for medium doneness.
Step 4
Meanwhile, in a large non-stick skillet over medium high heat, add oil and fry eggs sunny side up. Set aside.
Step 5
Assemble burgers, on bottom bun, place cheese, peameal bacon, then burger patty and fried egg. Top with onions, tomato, pickles, lettuce and condiments of your choice. Serve immediately.
| Calories: | 786 |
| Fat: | 36 g |
| Saturated Fat: | 14 g |
| Trans Fat: | 0.1 g |
| Sodium: | 3203 mg |
| Sugars: | 8 g |
| Protein: | 77 g |
| Fibre: | 3 g |
| Carbohydrate: | 38 g |