Egg in a Hole Burger



I used this recipe for an Egg In A Hole Burger as my inspiration for the delicious sandwich shown above. I reserved some Italian sausage from the pizza that we had prepared the night before and decided to pair it with the beautiful pasture raised eggs that I picked up at The Travelled Farmer. I am a firm believer that the best dishes are made from the best quality ingredients available. One word of advise is to add the egg to the burger before it is too well done, and cover it immediately so that it firms up as the burger finishes cooking. I paired the burger with a slice of a fantastic, meaty heirloom tomato, a slice of cheddar, a bit of bacon and some freshly chopped green onions. I skipped the sriracha mayo and used a carmelized onion whipped mustard instead. The result was outstanding!!



  • 3 tbsp. mayo
  • 1 tbsp. sriracha
  • 8 strips bacon
  • 2 tbsp. butter
  • 1 lb. ground chuck
  • kosher salt
  • Black pepper
  • 4 eggs
  • 4 Hamburger buns
  • Lettuce, for serving
  • 4 slices cheddar cheese


  1. Make Sriracha mayo: In a small bowl, stir together mayonnaise and Sriracha.
  2. In a large skillet, fry bacon over medium-high heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.
  3. Form beef into three equal-sized patties. Using a small glass, cut out the center of each patty to create a donut-shaped burger (combine excess meat to form fourth patty). Season generously with salt and pepper.
  4. Heat a cast-iron skillet to medium-high heat and melt butter. Add burgers and cook 2 minutes, then flip. Crack an egg into the center of each burger and cook, covered, until whites are set.
  5. Toast buns and spread Sriracha mayo on bottom buns. Build burgers by topping with lettuce, burger, bacon, and Cheddar.


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