I’ve done a lot with eggs, but I’ve never topped a salad with one! The inspiration came from a newer restaurant here in San Diego, 100 Wines, from the Cohn Family Restaurant Group (one of our favorites), view the amazing menu here: 100 Wines Menu. They’re very accommodating with gluten-free, grain-free, etc. and willingly substitute breads/pita for crisp vegetables, or will remove ingredients you can’t eat, etc.
I met a girlfriend for dinner there and I enjoyed the Mixed Greens salad: poached egg, crispy pork belly, ciabatta crouton, piquillo, peppers, ginger apple dressing-sans the ciabatta crouton of course 🙂 It was fabulous! I can’t believe how awesome the yolk was mixed in with the salad. I told Seth about it, and he made this one night recently!
Burger Egg Salad
Burger patties, of your choice
Over-easy or poached egg
Salad, of your choice
You can use any burger patties you choose, seasoned however you want, and same goes for the salad and it’s ingredients-be creative. Make the salad, top with burger, bacon and poached eggs. Mix altogether-the key is a little runny yolk, it flavors the salad so well!
Seth helped end 2012 by making some fabulous burgers for dinner (before the drinks). As he was making them he said, “I am hungry, and I while I was out, I thought about just getting fast food burgers-but decided on these instead,” and his were SO MUCH BETTER.
Bacon Beef Burgers with Avocado
Grass-fed ground beef (you could easily substitute turkey/chicken)
Diced white onion
Worcestershire sauce (original recipe)
Seth mixed all ingredients by hand until they were well incorporated. Then he pan fried them on the stove:
After they were done sizzling, he topped them with bacon and avocado:They were fabulous, no sauce or cheese necessary! Seriously, the fewer the ingredients, the better things taste 🙂
I suggested we make bacon turkey burgers the other night, mixing diced uncured bacon in with formed turkey patties, Seth had an even better suggestion, turkey burgers, with bacon patties. OKAY! This meal ended up turning into one of the most fantastic dinners with a perfect balance in fat, fruit, vegetable and flavor we’ve had in a long time.
Organicville ground turkey
Mini bell peppers
Kosher Salt/Pepper (however much you prefer)
Dice all veggies and garlic into small pieces, and hand mix all ingredients with the turkey. Form into whatever size patties you prefer, and pan fry, in organic, raw butter.
Dice a package of uncured bacon into pieces, and form into patties. Not as easy as it might look because there is nothing to bind them together, but do your best. Again, making as many patties as you prefer, to sit on top of your turkey burger (or, just to eat). Gently place them in a pan on top of the stove to cook, and carefully turn with a spatula when one side starts to brown. Seth drained some of the bacon grease, so they would continue to crisp as they cook.
Not going for presentation, we needed some fruit and vegetable to add to the mix, so we piled some organic baby butter lettuces on a plate, and centered the turkey burger in the middle. Then we placed the bacon patty directly on top of the turkey burger. Peach, was the perfect flavor addition to the bacon, and tomatoes added a freshness to the salad and turkey burger (who needs bread here, I mean really?).
A spur of the moment, now favorite meal, added to our rotation.