Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
272 K 4.2/5 (31 reviews)
55 min.
Easy
1 people
7 IngredientsLast modified on: June 22th 2013
1 
1 minced steak burgers
½ tablespoon 
½ teaspoon 
¼ teaspoon 
Times for this recipe
Preparation: 15 min.
Cooking: 45 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 3 min.
Remove 1 egg and 1 minced steak burgers from the fridge at least 1 hour before using.
Salt and pepper steak burgers both sides.
Note: You can make a small depression in the top of each by pressing, which will help keep the egg in place for serving.
Salt and pepper steak burgers both sides.
Note: You can make a small depression in the top of each by pressing, which will help keep the egg in place for serving.
Stage 2 - 30 min.
If you intend to serve the burgers with fried potatoes for example, begin by frying these first, then keep hot.
Stage 3 - 8 min.
In the same pan, pour ½ tablespoon oil, and when hot add the steak burgers.
Cook for about 4 minutes on each side, then transfer onto a hot plate and cover with aluminium foil to keep them hot and moist.
Cook for about 4 minutes on each side, then transfer onto a hot plate and cover with aluminium foil to keep them hot and moist.
Stage 4 - 3 min.
Separate the egg yolks from the whites.
Stage 5 - 3 min.
Stage 6 - 1 min.
When the whites have completely set, cut into two.
Stage 7 - 2 min.
Put the steak burgers on hot plates with egg white on top...
Stage 8 - 2 min.
...and place a yolk carefully in the centre. Surround with potatoes, or other accompaniment.
Salt the egg yolk lightly just before serving.
Salt the egg yolk lightly just before serving.
Remarks
As you will have read, the egg yolk is not cooked, but just warms through in contact with the white and the meat. This way you can be sure of nicely set white, liquid yolk, and tender meat. Just right...
To improve the appearance, you can try pouring in the yolks separately (but you'll need a very large pan), or cooking them one after the other, to give proper circles.
To improve the appearance, you can try pouring in the yolks separately (but you'll need a very large pan), or cooking them one after the other, to give proper circles.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 0 | 40 RDI=6 % | 470 RDI=20 % | 1,970 RDI: 20 % |
| Per 100 g | 10 RDI=6 % | 0 | 20 RDI=3 % | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 1 people : 1.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Egg
Like these other recipes: Pink Reims biscuits, French toast "cordon bleu", Leek and artichoke tart à la piémontaise, Scrambled eggs (Oeufs brouillés), Bacon and cabbage omelette, ... See them all 239
Oil
Like these other recipes: Warm scallop and cabbage salad, Melting Epoisses on toast , Baked Camembert, Pears and caramelised walnut samosas , Sausage rougail, ... See them all 97
Butter
Like these other recipes: Eggs Arsène, Mushroom buckwheat pancakes, Du Barry soup, Sautéd broccoli with ham, Tyrolean apple crumble, ... See them all 479
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