The Barnyard Burger
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
This over-the-top burger puts the bounty from the barnyard to good use: Kurobuta bacon is cooked with a touch of maple syrup to give it irresistible salty-sweet flavor and crisp texture, which is the perfect counterpoint to the deeply savory American Wagyu ground beef.
Marge Perry and David Bonom
Ingredients
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6 slices Kurobuta bacon, halved crosswise
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2 tablespoons maple syrup
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1/8 teaspoon cayenne pepper
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2 packages Snake River Farms American Wagyu ground beef
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Kosher salt
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Ground black pepper
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4 slices sharp cheddar cheese
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2 teaspoons unsalted butter
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4 large eggs
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1 cup baby romaine lettuce
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4 hamburger buns, split and toasted
Directions
Preheat the oven to 350°F.
Place a wire rack on a shallow rimmed baking sheet. Top with the bacon slices in a single layer. Roast 15 minutes. Combine the syrup and cayenne pepper. Brush the tops of the bacon slices with the syrup mixture, return to the oven and roast 15 minutes longer. Remove from the oven and reserve.
Form the ground beef into four 3/4-inch thick patties. With the back of a spoon or your thumb, make a 1 1/2-inch diameter depression in the center of each. Season generously with the kosher salt and pepper.
Heat a large cast iron skillet over medium-high. Add the burger patties and cook 4 to 5 minutes per side for medium (135 to 140°F) or desired degree of doneness. During the last minute of cooking top each burger with a slice of cheese.
Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and cook 2 to 3 minutes until the whites are set and the yolk is still runny.
Place a bun bottom onto each of 4 plates. Top each with 1/4 cup romaine, burger, an egg, 3 pieces of bacon and the top half of each bun. Just before serving, pierce the egg to dress the burger in creamy, rich yolk.