Open-Faced Burger
- 6 slice thick-cut bacon
- 1/4 c. mayonnaise
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. whole grain mustard
- 2 tsp. lemon juice
- 1 1/4 tsp. kosher salt
- 3/4 tsp. Freshly ground black pepper
- 1 clove garlic
- 1 3/4 lb. ground chuck
- 4 slice white bread
- 4 eggs
- 1 head frisee lettuce
- Preheat a grill to medium-high heat.
- Meanwhile, heat a large skillet over medium heat; add bacon and cook, stirring often, until just crisp, 6 to 8 minutes.
- Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside.
- Carefully discard all but 1 tablespoon of the bacon grease, then remove skillet from heat.
- In a small bowl, combine mayonnaise, vinegar, mustards, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to make a vinaigrette; set aside.
- Season patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
- Arrange patties on grill and cook, flipping once, until cooked to desired doneness, about 10 minutes.
- During the last few minutes of cooking, toast bread on the grill, flipping once, until golden brown, 1 to 2 minutes.
- Transfer burgers and toast to a sheet tray and keep warm in an oven set to low heat.
- Heat skillet with the reserved bacon grease over medium heat.
- Fry eggs until whites are set but yolks are still runny, 2 to 4 minutes.
- Meanwhile, in a large bowl, toss frisee and bacon with about 3 tablespoons vinaigrette.
- Top each piece of toast with a burger, some of the frisee salad, and a fried egg.
- Garnish with additional salt and ground pepper, if desired.
- Serve immediately, with remaining dressing on the side.
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bacon, mayonnaise, red wine vinegar, mustard, whole grain mustard, lemon juice, kosher salt, freshly ground black pepper, clove garlic, ground chuck, white bread, eggs, frisee lettuce
Taken from www.delish.com/recipefinder/open-faced-burger-recipe-opr0611 (may not work)