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cocotte hamburger

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Cocotte Hamburger

The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant’s egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top. Once you taste it, you'll never forget.

Ingredients :
  • 1 tablespoon Snipped chives
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Ketchup
  • 4 Large eggs
  • 2 Whole-wheat English muffins, split
  • 1/4 pound Thinly sliced Cheddar cheese
  • 1 tablespoon Vegetable oil
  • Freshly ground black pepper
  • Salt
  • 1 teaspoon Thyme leaves
  • 1 1/2 pounds Ground sirloin, chuck or mix
  • 1/4 cup Pine nuts
Directions :
  1. Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.
  2. Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.
  3. Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.
  4. Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.

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