Cobb Salad Stuffed Burgers

• 1/4 cup canola oil, divided
• 4 large eggs
• 1 1/2 pounds 85/15 lean ground sirloin
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons black pepper
• 2 teaspoons kosher salt, divided
• blue cheese, cut in 4 (1/4-in. thick) slices and chilled
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 avocado
• 4 brioche hamburger buns, split and toasted
• 4 bacon slices, cooked and halved
• 4 romaine lettuce leaves

1. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high. Add eggs, 1 at a time, to skillet; use a spatula to keep them separate. Cook until edges are lightly browned, 3 to 4 minutes. Carefully flip, and cook until yolks are just firm to the touch, about 2 minutes. Transfer to a paper towel-lined plate. Cool 5 minutes. Using scissors, trim eggs, leaving 1/2-inch of white around yolks.
2. Place beef, mustard, Worcestershire, pepper, and 1 teaspoon of the salt in a large bowl; use hands to thoroughly combine. Divide into 4 (6-ounce) balls. Flatten each ball into a 6-inch circle. Place an egg in center of each patty; top each with a slice of blue cheese, leaving a 1-inch rim. Carefully fold edges of meat over to cover filling, and seal; flatten into 3/4-inch thick patties.

canola oil, eggs, lean ground sirloin, mustard, worcestershire sauce, black pepper, kosher salt, blue cheese, mayonnaise, apple cider vinegar, avocado, hamburger buns, bacon

Taken from www.myrecipes.com/recipe/cobb-salad-stuffed-burgers (may not work)