John Myers
Juicy Tyrolean Eagle Burger with Egg in Patty
The perfect juicy tyrolean eagle burger with egg in patty recipe with a picture and simple step-by-step instructions.
- 1 Mega burger buns
- 150 g Ground beef
- 1 Egg
- Salt & pepper from the mill
- Homemade tomato sauce
- Lollo Rosso Salad
- 1 Vine tomato
- 0,5 Salt-Dill cucumber, – sliced
- 3 Sch. Tiroler Adler cheese slices
- 1 Cut onions into half rings
- 2 tbsp Rapeseed oil, odorless and tasteless
- 1 tbsp Butter
- Rinse the Lollo Rosso lettuce with cold water, spin dry and pluck the individual leaves off. Wash tomato, cut into thick slices. Heat the oil and butter in a pan. Sauté the onion in it, sprinkle with a little salt, remove from the pan and keep warm. Halve the buns, heat / roast with the cut surface facing down in the same pan.
- Put the minced meat in a bowl. Season with salt and pepper and mix well. Then shape into a burger patty. Cut out a circle with a glass or cup … so that it looks like a “bagel”.
- Cover the baking sheet with baking paper and lightly grease it. Place the shaped meat patty on the tray and fry in the preheated oven at 110 degrees for approx. 5-8 minutes, then turn. After approx. 3 minutes, open the egg in the middle of the patty and continue to fry / bake to the desired degree of cooking. Let the egg freeze – the yolk should still be a little thick. The patty is wonderfully juicy out of the oven.
- Arrange / top the “juicy Tyrolean eagle burger with egg in a patty” in the following order: Spread the lower half of the bun with tomato sauce = recipe: Refined tomato sauce not just for chicken burgers – then Lollo Rosso salad, some onions, tomato slices, salt dill Cucumber, cheese slices, a little tomato sauce, burger PATTY, remaining onions and again Lollo Rosso salad. At the end, place the top half of the bun on the burger and the “juicy Tyrolean eagle burger with egg in a patty” is ready.
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