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A Pan Burger With Fried Egg and Special Sauce Recipe

See ya, Big Mac! This no-grill-required burger recipe is one you'll keep coming back to.

There's nothing quite like taking a bite out of a juicy burger, and while the idea of firing up the grill might seem daunting, you don't actually have to cook a burger that way. Instead, you can pan fry your patty for an easy way to satisfy your burger craving. However, we take things one step further, creating the perfect fried egg burger, complete with a special sauce that rivals any you would find at a restaurant.

Check out our recipe for a pan-fried egg burger featuring a special sauce below!

Makes 4 servings

Ingredients

1/4 cup light mayonnaise
2 tsp dill pickle relish
1 tsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 lb extra-lean ground beef (96% lean)
1 1/4 tsp salt, divided
3/4 tsp pepper, divided
1 Tbsp butter
4 ultra-thin slices mild cheddar cheese
3/4 cup baby arugula
4 eggs
4 sourdough English muffins, toasted

How to Make It

  1. Combine mayonnaise, relish, mustard, paprika, garlic powder, and onion powder in a small bowl.
  2. Form ground beef into four equal-sized patties, about 1/4-inch thick. Press down slightly in the center to form an indentation. Season both sides with1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  3. Melt the butter in a large nonstick skillet over medium high. Cook patties for about 2 minutes per side, or until done (160°F), placing a slice of cheese on top of each burger in the last minute of cooking.
  4. Remove burgers from skillet. Cover lightly with foil to keep warm. Crack eggs into skillet and cook until edges of whites are lightly browned but yolk is still runny. Season the eggs with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Spread each of the muffin bottoms with one-quarter of the mayonnaise mixture. Top each with one-quarter of the arugula, a cooked patty, and a fried egg. Top with muffin tops.

Eat This Tip

Crack the egg freshness code! The sell-by date is a decent indicator, but the pack date (aka the Julian date) tells you eggs-actly when eggs are packed. Each carton of USDA-graded eggs has a three-digit code stamp representing the consecutive days of the year—with January 1 as 001 through December 31 as 365. Eggs stored in the fridge will keep for four to five weeks beyond this date.

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