Egg-In-A-Hole Burgers
Food and Drink

Excerpted from DELISH ©2018 by Joanna Saltz & the Editors of Delish. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo ©Ethan Calabrese

Egg-In-A-Hole Burgers

"Eggs and hamburgers? Quirky, yes, but surprisingly great bun mates. The yoke adds a savory layer to any red meat and loads the burger with even more moisture. Leave a little bit of the egg white when you add the raw egg to the center of the burger patty. Everything will cook more evenly."

Total time: 30 minutes Serves: 4


1 pound ground beef

kosher salt

freshly ground black pepper

2 tablespoons butter

4 large eggs

4 slices cheddar cheese

3 tablespoons mayonnaise

1 tablespoon Sriracha

4 hamburger buns, split and toasted

8 slices bacon, cooked

4 leaves lettuce

Form beef into 3 equal-size patties. Using a small glass, cut out the center of each patty to create a donut shape; combine the excess meat to form a fourth patty and cut out the center. Season patties generously with salt and pepper.

In a large skillet over medium-high heat, melt the butter. Add the patties and cook 2 minutes, then flip. Crack an egg into the center of each, season with salt and pepper, cover, and cook until egg whites are set, about 5 minutes more. Top with the cheddar cheese and cover with the lid to let melt, 1 minute.

In a small bowl, stir together the mayonnaise and Sriracha. Spread on the toasted buns. Serve the burgers on the toasted buns with cooked bacon and lettuce.