Well I have to say this wasn't my favorite meal but it's mainly because I really don't like well done burgers and that's how they came out. I think if you cook the burgers to medium or however you really like them you will probably love this meal. I also did not like the addition of dijon mustard on the bun either... just didn't taste right to me. Q really enjoyed the flavors in the burger but he agrees that the meat was overcooked. I also think the eggs came out over medium versus over easy so that was another strike for me. It does seem like a really great combination of flavors so here's how we made ours (I took out the instructions for adding dijon to the bun)...
serves 2
ingredients
• 2 fried eggs
• 4 slices thick cut bacon, cooked
• baby arugula
• 1/2 Tbsp dijon
• 1 Tbsp olive oil
• 1/2 shallot, thinly sliced
• 1 Tbsp bacon drippings
• salt & pepper, spicy montreal steak seasoning
• fresh onion buns
• 1/2 lb ground chuck (it's best to use chuck for burgers b/c of the ratios, it really makes a difference)
directions
1. Make the arugula salad topping: Whisk dijon, olive oil, shallot, bacon drippings, S&P together. Then toss with the arugula and set aside.
2. Make the eggs: Fry 2 eggs how you like 'em.
3. Make the burgers: Season the beef with S&P, garlic powder and montreal steak seasoning (I used spicy). Form into 2 patties. Preheat grill pan or skillet to medium-high heat and cook burgers on first side 2-3 minutes and flip for another 2-3 minutes for medium.
4. Top each burger with a fried egg and slide onto a bun. Top the egg with arugula salad and the other bun. Serve each burger with some potato salad on the side as well.
The original recipe can be found here: Bistro Burgers
Potato Salad with Peas
Serves 6
• 2 lb chopped red potatoes
• Salt & Pepper
• 2 Tbsp apple cider vinegar
• 12 oz frozen peas
• 3/4 cup mayo
• 3/4 cup greek yogurt
• 1/2 cup each fresh dill & chives
directions
1. Put the potatoes in a large pot and fill 2 inches above the potatoes with cold water, add salt. Bring to a boil and simmer until tender. Transfer to a bowl with a slotted spoon - don't drain these because they will start to fall apart. Sprinkle with salt and vinegar.
2. Add the peas to the hot water and boil until they are tender. Drain, rinse and add to potatoes.
3. Whisk the mayo, greek yogurt and herbs together. Toss with the potatoes and season to taste with salt & pepper.
It's a good idea to make this first so that you can let it sit together and the flavors meld. This potato salad is really tasty!
The original recipe can be found here as well: Potato Salad with Peas
Enjoy!
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