Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Steak burger topped with egg

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.

185,285 4.5/5

Grade this recipe :

Last modified on: June 22th 2013

For 2 people, you will need:

How long does it take?

PreparationCookingStart to finish
11 min.41 min.52 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Steak burger topped with egg : Photo of step #1Remove 2 eggs and 2 minceds 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.
3 min.
2 Steak burger topped with egg : Photo of step #2If you intend to serve the burgers with fried potatoes for example, begin by frying these first, then keep hot. 30 min.
3 Steak burger topped with egg : Photo of step #3In the same pan, pour 1 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.
8 min.
4 Separate the egg yolks from the whites. 3 min.
5 Steak burger topped with egg : Photo of step #5Still using the same pan, melt 1 teaspoon butter, then add ½ teaspoon water (a trick to stop the egg white forming a crispy edge).

Pour the whites into the pan, season and cook.
3 min.
6 Steak burger topped with egg : Photo of step #6When the whites have completely set, cut into two. 1 min.
7 Steak burger topped with egg : Photo of step #7Put the steak burgers on hot plates with egg white on top... 2 min.
8 Steak burger topped with egg : Photo of step #8...and place a yolk carefully in the centre. Surround with potatoes, or other accompaniment.

Salt the egg yolk lightly just before serving.
2 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
98658 gr0 gr84 gr
49 %22 %0 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
25115 gr0 gr21 gr
13 %6 %0 %3 %
Per person
CaloriesProteins CarbohydratesFats
49329 gr0 gr41 gr
25 %11 %0 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 people : 2.17 €
Per person : 1.09 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Breton galettes (pancakes), Surprise eggs, Oatmeal cake, Pistachio tiramisu, Sausage buckwheat pancakes, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Chocolate cake, Chocolate madeleines, Four quarters, Pistachio cream, ... [All]
OilOil: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Croque-monsieur complet, Home-made potato crisps , Roast beef "like they do it in Santa Fe", How to prevent butter burning during cooking, ... [All]

visitors have also looked at

Passion fruit jellies
Passion fruit jellies
French croissants
French croissants
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
Blanquette of veal
Blanquette of veal
4 pears salad with vanilla
4 pears salad with vanilla

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page