by Gabi Moskowitz
Prep Time 0:20
Cook Time 0:12
These vibrant, protein-rich burgers feature classic Spanish flavors: parsley, garlic, tomatoes and Manchego cheese. Plus, they’re topped with a European classic: a fried egg. I like these plain or over seared spinach, but they’d also be good on toasted sourdough bread.
Note: This recipe requires a bit of multitasking. Be sure to keep one eye on the burgers while you cook the eggs, so neither is over or under-done.
- ingredients
- extra virgin olive oil Pantry
- 1 lb ground beef (80/20 is fine) $5
- 2 shallots, diced $0.50
- 2 cloves garlic, minced Pantry
- 1 handful fresh flat-leaf parsley leaves, finely-chopped (reserve a few pinches for garnish) $1 for a bunch
- 1 Roma (plum) tomato, cored and chopped $0.50
- 3 tbsp slivered almonds $1.50 (buy in the bulk section)
- 1/2 tsp each salt and pepper Pantry
- 5 eggs, divided $1.50 for 6
- 4 generous slices of Manchego cheese (if you can’t find Manchego, use a dry aged jack or cheddar) $4 for 6 oz.
Total Cost of Ingredients: $14
Directions
Preheat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Brush lightly with the olive oil.
In a mixing bowl, combine the beef, shallots, garlic, parsley, tomato, almonds, salt, pepper and 1 egg. Mix well until thoroughly combined. Shape beef mixture into 4 patties and place on the grill to cook.
Keeping an eye on the burgers, heat 1 tbsp olive oil in a large frying pan over medium heat. Crack the eggs into the pan with a little bit of space between them, being careful not to break the yolk (unless you dislike runny eggs, in which case, do gently break the yolk). Cover pan and cook until the whites are set and the yolks are cooked the way you like them (I prefer medium-runny).
Meanwhile, once the burgers have cooked on both sides to your desired doneness (cut into one to see if it’s cooked enough), turn off the heat and place a slice of the cheese on top of each burger and cover the grill/pan/ Let the cheese melt for a minute or two.
To serve, slide a cooked egg on top of each cheese-topped burger and garnish with additional parsley. Serve on buns, toasted bread or plain.
Serves 4.
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