Hamburger Holstein

• Half a small red onion
• 1 tablespoon fresh parsley
• 1 pound top round or chuck steak, cubed
• 1 tablespoon freshly grated Parmesan cheese
• Freshly ground black pepper
• Vegetable oil or bacon fat for frying
• 2 large eggs
• 4 anchovy fillets
• Arugula or other salad leaves, for garnish

1. Combine onion and parsley in a food processor, and pulse until very finely chopped.
2. Add steak and process until minced.
3. Transfer mixture to a bowl and add Parmesan and black pepper to taste.
4. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
5. Place a heavy skillet over medium-high heat and add oil or bacon fat as desired.
6. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness.
7. Transfer to two serving plates, cover and keep warm.
8. Lightly oil a clean skillet, and fry eggs to taste.
9. Place 1 egg on each burger.
10. Crisscross two anchovy fillets over yolk of each egg.
11. Garnish each plate with arugula, and serve.

red onion, parsley, chuck steak, parmesan cheese, freshly ground black pepper, vegetable oil, eggs, anchovy, arugula

Taken from cooking.nytimes.com/recipes/11504 (may not work)