The burger. A giant meal inside a bun but small enough to hold in one hand, freeing up the other hand to hold a drink. It’s the perfect set up!
Have you seen some of the insane examples in the world of burgers lately? Like this Teddy’s Bigger Burger or this Fried Mac and Cheese Burger. I’m all for burger transforming but for me personally, if I’m not going to get a bite of every flavor in one jaw motion then I’ll pass. I tend to skip the lettuce and tomatoes in favor for something with more flavor, like…oh I don’t know, maybe some thinly sliced Porchetta and a runny egg!
This could be the perfect burger for breakfast sans beer though. The egg yolk should still be super yellow but beware for the burst, the yolk should slide down your throat, not your shirt! I used Davidson’s Safest Choice Eggs simply because I love my yolks as runny as possible, but still with the peace of mind of them being naturally pasteurized and safe from bacteria.
May is National Egg Month and National Burger Month so pairing them up just seemed like the right thing to do. With a little more than a week left, you should start cleaning your grill for these amazing burgers. Even if you can’t get a patty on the coals before June, don’t stress because the summer is just beginning. Just please please promise me you’ll try something other than lettuce and tomato to fill up that bun? Bacon, cheese, salami, Prosciutto, french fries and pulled pork are some of my favorite toppings, so go and blow your friends minds with some crazy burger creations.
More amazing summer burger recipes!
White On Rice Couple- Umami Burger
Half Baked Harvest- Fried Mozzarella and Peach Burger
Foodiecrush- Daddy’s Open Faced Burgers
As an ambassador for Safest Choice Eggs, compensation was provided. All other crazy ideas and thoughts are 100% my own.
Crispy Porchetta Burger
- 1 1/2 pounds ground beef 75-80% lean
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- 3-4 tablespoons Worcestershire sauce
- 12 slices thin Porchetta ham
- 4 Davidson's Safest Choice Eggs
- 1 cup of your favorite BBQ sauce
- 4 brioche buns toasted
- In a bowl combine the ground beef, pepper, salt and Worcestershire sauce.
- Using your hands, form the meat into 4 evenly sized patties about 1 inch thick.
- Refrigerate the burgers while you heat up your grill (at least 10 minutes)
- Once the grill is at maximum heat, place the burgers over the direct flame and sear for 2-3 minutes.
- Flip the patties and repeat.
- Move the burgers away from the heat and carefully place the slices of Porchetta on the grill.
- Cook the Porchetta for 1-2 minutes or until crispy and transfer to a plate.
- Transfer the burgers to the same plate and cover with foil. Let rest while you make the eggs.
- In a small non-stick pan, cook your eggs until the whites are firm but the yolk is still runny.
- Spread each bun with the barbecue sauce and place a burger on the bottom half.
- Lay some Porchetta slices on the burger and top with an egg.
- Place the top half of the bun on the egg and serve at once with extra sauce for dipping if desired.