There isn’t much that I like more than a delicious burger, but for some reason they can be hard to find or even to make. As a man I love beef, so listen up wives, girlfriends, significant others, or single dads, there is nothing that your guy on Father’s Day will appreciate more than a gigantic, mouth-watering, protein-filled burger.
It all starts with the burger and how much fat content is in it. I like my burgers to be really tasty and juicy so I’m more of an 80/20 guy or at worst 85/15, and go for ground sirloin over chuck. After the meat is squared away, all is fair game, so let me introduce you to a tasty trend out there that you have enjoyed already. It’s called slappin’ a delicious fried egg, or in my case cooking one, inside of a roasted portobello mushroom, on top of a burger. Nothing like stacking protein on top of protein, and adding an egg not only adds more if it, but it also packs on some vitamins, minerals, and antioxidants your body has been missing – just make sure the egg yolks and whites are firm before eating it.
Cooking eggs on a grill can be a bit tricky but that doesn’t mean that it can’t be done or that it shouldn’t be done. Believe it or not you can actually cook an egg while in its shell and it will be just like you hard-boiled it. Simply place the egg, still in the shell, on the grates on medium heat (about 350°) for 25 to 30 minutes and boom, hard-grilled eggs are served! If that seems like a stretch for you then try cracking an egg into a hollowed out bell pepper and cook over the open flame on high heat (450°) until the egg white and yolk is firm, and the pepper is roasted. From there, chop everything up and toss with some roasted potatoes and bacon for a killer breakfast hash!
Alright, I can’t take it anymore let’s get to the recipe! This Mushroom Egg Burger with Grilled Onions and Gruyere cheese was to die for. The French Remoulade on the side was amazing, but by far the coolest part was the egg cooked in the portobello mushroom. Just to give a quick note on that, make sure that after you flip the portobello mushroom, wrap the outside in foil and mold it to the mushroom because there are several little spots where your egg can run out – I never said eggs can be cracked and cooked on the grates :-). I hope you enjoy the recipe, but most importantly I hope your man does on Father’s Day.
I’m a huge fan of the pretzel bun, but challah, or brioche bun, is dang good too!
Don’t forget to try the French remoulade or the Parmesan Truffle Fries Recipe
Yes, it’s that big and perfect for Father’s Day.
Make it, eat it, love it!
- Four 6 ounce 80/20 ground sirloin patties
- 4 Portobello mushrooms, gills removed
- 4 large eggs
- 4 slices of Gruyere cheese
- 4 thickly sliced sweet onions
- 4 pretzel or brioche buns
- 6 tablespoons of olive
- Kosher salt and fresh ground pepper to taste
- ½ cup of mayonnaise
- 1 ½ teaspoons of white wine vinegar
- 1 ½ teaspoons of grainy mustard
- ½ teaspoon of paprika
- pinch of curry powder
- Kosher salt and fresh ground pepper to taste
- Brush the burgers on both sides with 2 tablespoons of olive oil and season well with salt and pepper and place on a hot grill (450°) and cook. Cook for 4 to 6 minutes on each side to achieve a medium internal temperature. With 2 minutes remaining in the cooking process, add on the Gruyere cheese to melt. Note: the burger, mushrooms, and onions are all placed on the grill at the same time.
- Rub the Portobello mushrooms with 3 tablespoons of olive oil and season well with salt and pepper and place them cap side up on a hot grill (450°) for 2 minutes. Next, flip them over and place each one on a small individual piece of aluminum foil and fold up the sides to mold around the outside of the Portobello and crack an egg into each Portobello mushroom. Season the egg with salt and pepper and cook until the egg is to the desired doneness (about 8 to 10 minutes for over-medium).
- Brush the sliced onions with the remaining olive oil, season with salt and pepper, and place on a hot grill (450°) and cook on each side until caramelized (about 4 to 6 minutes on each side)
- Toast the buns on the grill until golden brown.
- Serve the cheeseburger on the bottom bun with the onion and egg Portobello on top.
- Optional French Remoulade Sauce: Add all ingredients into a small bowl and whisk together until completely combined. Keep refrigerated before serving along side the burger.
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