Photo: Travis Rathbone
For this burger, chefs Amy Silverton and Nancy 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.
DirectionsTotal time: 40 minutes
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 Tbsp. of the bacon grease, then remove skillet from heat.
In a small bowl, combine mayonnaise, vinegar, mustards, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and garlic to make a vinaigrette; set aside.
Season patties all over with remaining 1 tsp. salt and 1/2 tsp. 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 1 Tbsp. 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 frisée and bacon with about 3 Tbsp. vinaigrette. Top each piece of toast with a burger, some of the frisée 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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Published on May 17, 2011
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