Open-Faced Burger Recipe
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/4 cup 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, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1 clove garlic, finely chopped
- 1 3/4 pounds ground chuck, shaped into 4 (4 1/2- to 5-inch) patties
- 4 thick slices white bread, crust and edges trimmed with a knife or cookie cutter to form a 5-inch circle
- 4 eggs
- 1 head frisée lettuce, roughly torn into bite-size pieces
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.
You Can Also Try These Toppings:
- Macaroni & Cheese
- Pimento and Cheese
- Smoky Piquillo Peppers
- BBQ Sauce