This egg and Cheddar burger is the perfect way to settle into a juicy, satisfying dinner. The patty is shaped with a small well for the egg, cooked until the yolk stays soft and slightly runny, then finished with melted Cheddar. Add a simple homemade sauce and serve with baked potato wedges for a restaurant-style meal at home.
Ingredients
For the burger
- Ground beef — 6.3 oz | 180 g
- Salt — to taste
- Egg — 1
- Cheddar cheese — 2 slices
- Burger bun — 1
- Lettuce leaves — 2–3
- Tomato — 2–3 slices
- Caramelized onion — 2 tbsp | about 30 g (prepared)
For the sauce
- Ketchup — 1 tbsp
- Mayonnaise — 1 tbsp
- Tabasco sauce — 2–3 drops
- Honey — 1/2 tsp
- Dried garlic — 1/4 tsp
For the potatoes
- Potatoes — 2
- Olive oil — 1 tbsp
- Dried dill — 1/2 tsp
- Dried garlic — 1/2 tsp
- Dried onion — 1/2 tsp
- Sweet paprika — 1/2 tsp
- Salt — to taste
How to prepare
- Preheat the oven to 356°F | 180°C. Wash the potatoes, cut them into wedges, and pat dry with paper towels.
- Toss the wedges with olive oil, dried dill, garlic, onion, paprika, and salt. Spread in a single layer on a baking sheet and bake for about 25 minutes, turning halfway through.
- Make the sauce: combine ketchup, mayonnaise, Tabasco, honey, and dried garlic, then stir until smooth.
- Shape the ground beef into a patty about 3/4 in | 2 cm thick, making a slight indentation in the center. Season the surface with salt.
- Heat a skillet over medium heat and sear the patty on one side for 2–3 minutes, until nicely browned.
- Flip the patty and carefully crack the egg directly into the indentation. Place the two slices of Cheddar on top and cover with a lid.
- Cook for 4–5 minutes, until the egg white is set and the yolk remains slightly runny.
- Split the bun and toast both halves in a dry skillet for 1–2 minutes, until lightly crisp.
- Assemble the burger: spread a little sauce on the bottom bun, add lettuce and tomato, then the patty with the egg and cheese, and finish with caramelized onion. Spread sauce on the top bun as well and close.
- Serve the burger with hot baked potato wedges.
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Tips and variations
- Adjust the egg doneness by leaving it covered longer: for a firmer yolk, add 1–2 minutes.
- No Tabasco? Use a pinch of chili flakes or sriracha to taste.
- Caramelized onion can be made ahead: cook sliced onion in a little oil with a pinch of salt and sugar over very low heat for 15–20 minutes.
- Lightly butter the bun before assembling for extra aroma.
- For the potatoes, a mix of sweet paprika and smoked paprika works beautifully for a subtle smoky note.
Nutritional value (per serving)
| Calories | ≈ 1120 kcal |
| Protein | ≈ 47 g |
| Fat | ≈ 66 g |
| Carbohydrates | ≈ 86 g |
| Fiber | ≈ 7 g |
| Sodium | ≈ 2.1 g |
FAQ
How do I keep the yolk runny but safe?
Cook it covered for 4–5 minutes over medium heat: the white will set while the yolk stays soft. If you are unsure, give it another 30–60 seconds without overheating the pan.
What can I use instead of Tabasco in the sauce?
Sriracha, harissa, chili flakes, or even a couple of drops of apple cider vinegar with a pinch of cayenne all work well. You can also leave the heat out entirely; the sauce will still taste balanced.
What if I don’t have caramelized onion?
Use quickly sautéed onion instead: cook the slices for 5–7 minutes with a pinch of salt and sugar until soft. The flavor will be simpler, but still excellent in the burger.