Ohh my goodness. This might have been one of my best burgers yet. Seriously. Mr. J agreed. This burger itself packs some seriously sophisticated flavor with dijon and rosemary, and then the toppings just perfect it with truffle mayo & egg yolk. I love the menu at Met Burger Bar so I adapted one of their burgers from the international section. I humbly think mine may rival theirs…or top it.
Ingredients (for 2 burgers):
3/4 pound ground beef/chicken
1 tsp fresh rosemary, chopped
1 tsp minced garlic
1 tsp dijon mustard
2 slices of swiss
2 tbs mayo
1/2 tsp truffle oil/truffle butter
Preheat grill, or grill pan if cooking inside.
Mix together ground meat (I did chicken, Mr. J did beef), rosemary, garlic, and mustard.
Gently form into patties sprinkling with salt & pepper on each side.
Grill until chicken is cooked through, or beef is cooked to your liking. Top with cheese.
Mix together mayo, truffle oil, salt & pepper.
Heat a flat pan to medium high heat when the burgers are almost cooked.
Reduce pan to medium heat, and fry 2 eggs.
Cover the eggs with small pot lids to cook the white through, keeping the yolk intact, cooking for about 4 minutes.
Lay arugula onto the bottom bun, top with the burger, then add the fried egg, and spread truffle mayo onto the top bun.
Ooo la la. This was so good. The garlic and rosemary in the burger makes it really flavorful. I loooove peppery arugula. The yolk acts like a condiment. I almost did truffle ketchup which would also be good for some acidity. The decadence of this burger was not lost on us. Every flavor is rich, powerful, and spot-on.
My chicken burger was cooked per-fect-ly. That’s tough to do. One more minute and it would have been dry. It probably needs about 5-6 minutes per side. It really depends on the grill temperature, flame, etc. A meat thermometer is a good idea. Mr. J finds them to stick, since there isn’t as much fat as beef to keep it off the grill. The recent method has been spraying heavy duty aluminum foil to help it from crumbling.
This is one for the record books and one I’ll make again, for sure.