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.
214,2084.5/5 for 24 ratings
Grade this recipe: Last modified on: June 22th 2013
For 2 people, you will need:
2 minceds steak burgers
½ teaspoon 
How long does it take?
Time required for this recipe:
Keeping: To eat right now.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 41 min. | 52 min. |
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?
Step by step recipe
Stage 1 - 3 min.
Remove 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.
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 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 940 Kcal or 3,936 Kj | 55 gr | < 1 gr | 80 gr |
| 47 % | 21 % | <1 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 252 Kcal or 1,055 Kj | 15 gr | < 1 gr | 21 gr |
| 13 % | 6 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 470 Kcal or 1,968 Kj | 28 gr | < 1 gr | 40 gr |
| 24 % | 11 % | <1 % | 6 % |
How much will it cost?
- For 2 people : 2.11 €
- Per person : 1.06 €
Source
Home made.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Caramel rice pudding, Genoese croque-monsieur, Household cake (Gâteau de ménage), Chocolate tart, Cramique, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Provençal colombier for Pentecost, Liège waffles, Endive and beer soup, Potimarron (Japanese chestnut pumpkin) purée, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Split peas "à la française", French toast "cordon bleu", Morteau sausage, Warm scallop and cabbage salad, Taos hotpot, ... All |
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