Short Rib, Bacon and Egg Burgers

• 2 pounds ground short rib
• 1 tablespoon mixed salt and black pepper
• Butter, softened, for toasting
• 4 buns, 1/4-inch thick
• 1 tablespoon grapeseed oil
• 4 eggs
• 8 bacon slices, fried semi crisp
• 4 tomato slices

1. In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing.
2. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick.
3. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process.
4. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
5. For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers).
6. Then spread butter on both sides of the interior of the buns.
7. Toast the buns until browned, 1 to 2 minutes.
8. Finally, heat the oil in a saute pan over high heat.
9. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
10. To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top.
11. Repeat with the remaining ingredients.

ground short, salt, butter, buns, grapeseed oil, eggs, bacon, tomato slices

Taken from www.foodnetwork.com/recipes/robert-irvine/short-rib-bacon-and-egg-burgers-recipe.html (may not work)