For this burger, Silverton and Pressman started with the idea of the classic French bistro salad frisée aux lardons, with its gooey egg and crispy bacon. "The egg yolk runs into the meat and adds another layer of richness," Pressman says. "I eat it like I would a steak, with a fork and knife." The chefs suggest using coarsely ground meat to make a more tender burger. They like working with a butcher (the ones in the supermarket are just fine), who can grind a piece of meat on the spot. "For the best flavor, choose a cut that's 20 percent fat, like ground chuck," Pressman says.
You Can Also Try These Toppings:
Get the Open-Faced Burger with Bacon, Egg, and Frisée Salad with Coleslaw recipe
- Macaroni & Cheese
- Pimento and Cheese
- Smoky Piquillo Peppers
- BBQ Sauce