Poached egg burger

Last week, I saw a poached egg hamburger on TV, featured in a cooking competition. I found it interesting, so I tried my own version at home, sticking to the basic combination: beef, avocado spread, and a poached egg on top. It's not a complicated recipe, and the ingredients are simple and easy to find.

Quick Info

Total Time: about 40 minutes
Servings: 2
Difficulty: easy to medium

Ingredients

For the hamburgers:
- 300 g ground beef or veal (choose meat with a bit of fat)
- ½ red onion, finely chopped
- 20 ml olive oil
- ½ teaspoon salt (to taste)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme

For the avocado spread:
- 3 ripe avocados
- ½ red onion, finely chopped
- 3-4 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt, to taste

For the poached eggs:
- 2 eggs (or one per serving)
- 1 liter of water
- 1 tablespoon vinegar
- 1 teaspoon salt

Instructions

1. Prepare the hamburger mixture: Place the ground meat in a large bowl. Add the finely chopped onion, salt, pepper, and thyme. Mix well by hand, gradually adding the olive oil until you have a mixture that holds together easily without being dry. Form 2 flat patties, about the size of your palm, and refrigerate them covered for 15-20 minutes.

2. Meanwhile, prepare the avocado spread: Cut each avocado in half, remove the pits, and place the flesh in a bowl. Squeeze the lemon juice directly over the avocado to prevent oxidation. Mash with a fork or use an immersion blender until you achieve a creamy consistency. Stir in the salt and finely chopped onion. Finally, incorporate the olive oil, mixing vigorously, as you would for eggplant salad. Taste and add more salt if needed.

3. For the poached eggs: Bring 1 liter of water to a simmer in a pot, adding salt and vinegar. When the water begins to gently bubble, crack an egg into a small bowl. Use a spoon to create a whirlpool in the water and gently drop the egg in the center. Cook for about 3 minutes for a runny yolk. Remove it with a slotted spoon and place it on a plate lined with paper to drain the water. Repeat with the second egg.

4. Cook the hamburgers: Heat a grill or non-stick skillet over medium-high heat. Place the patties on the grill when it's hot and cook for 2-3 minutes on each side without pressing down. Avoid overcooking to prevent them from drying out. If you prefer your meat more well-done, leave it for an additional minute on each side.

5. Assembly: On each plate, spread 1-2 tablespoons of the avocado spread in a thin layer. Place the hot hamburger on top. Add the poached egg over the meat. Sprinkle with a bit of freshly ground pepper if desired.

Why I make this recipe quite often

It doesn't take long and is filling. You can prepare the avocado spread in advance, and the meat shapes quickly. It's a great option for lunch or dinner, without bread, but with plenty of protein and healthy fats. I've noticed it keeps well in the fridge if I want to reheat it later.

Tips and Variations

Tips

- For the hamburgers, don't overwork the meat; otherwise, they will become tough.
- For the eggs, use the freshest eggs possible to prevent them from breaking apart in the water.
- You can make the avocado spread even an hour ahead if you cover it with plastic wrap to prevent oxidation.
- The onion for the meat and spread needs to be finely chopped; otherwise, it will be too strong.

Substitutions

- You can use turkey or chicken, but it won't be as juicy.
- If you don't have thyme, oregano or a bit of chopped parsley will work too.
- Avocado can be replaced with white bean puree or hummus for those who don't prefer it.

Variations

- Add a bit of chopped hot pepper to the avocado spread for a spicier flavor.
- For a crunchier texture, you can add some chopped iceberg lettuce under the hamburger.
- You can spread a thin layer of Greek yogurt over the meat before adding the egg.

Serving Ideas

- Without bread, served on a plate, it's a hearty and light meal.
- You can place it between two slices of toasted bread for a classic burger-style sandwich.
- It pairs well with a simple green salad on the side.

Frequently Asked Questions

1. Can I use pork?
Yes, but the texture and flavor change quite a bit. Beef or veal is more suitable for this recipe.

2. What do I do if the eggs fall apart while poaching?
Most often, the eggs are not fresh enough, or the water is not at the right temperature. Use fresh eggs and create a gentle whirlpool in the water before adding the egg.

3. Can the avocado spread be made in advance?
Yes, but it needs to be covered with plastic wrap and kept in the fridge. It's best fresh, but it holds up fine for a few hours.

4. Can I cook the burgers in the oven?
Yes, but they come out juicier on the grill or skillet. In the oven, they can dry out more quickly.

5. What can I serve with it?
Roasted vegetables, potato wedges, or a simple salad go well.

Nutritional Values (per serving, estimated)

- Calories: 520 kcal
- Protein: 30 g (from the meat and egg)
- Fat: 38 g (from the avocado, oil, and egg)
- Carbohydrates: 11 g (mostly from the avocado)
The recipe is low in carbohydrates and rich in protein and healthy fats.

Storage and Reheating

Cooked meat and avocado spread can be stored separately in the fridge for up to 24 hours. The avocado spread will oxidize slightly, but if covered with plastic wrap, it will remain fairly green. Poached eggs do not store well; it's better to make them fresh. If you have leftover burgers, you can reheat them briefly in a covered skillet or in the oven for a few minutes to avoid drying out. Mix the avocado spread before serving.

We put the meat in a bowl, add finely chopped onion, salt, pepper to taste, a little thyme, and knead with our hands while adding a little olive oil. We let it rest for 20 minutes. In the meantime, we remove the flesh of the avocado, place it in a bowl, drizzle it with lemon juice to prevent oxidation, then mash it with a fork or blender. Finally, we add salt, finely chopped onion, and incorporate the oil, mixing with a spoon as you would for eggplant salad. For the eggs, we put water with salt and vinegar in a pot on the stove, and when it boils, we gently add one egg at a time, cracked into a bowl. After 3 minutes, we remove each egg onto small plates and let the water drain from them. On a well-heated grill, we place the hamburgers and let them cook for 2-3 minutes on each side. In the meantime, we put 1-2 tablespoons of avocado salad on the plate, place the hamburger on top, and then the poached egg, and it can be served.

 Ingredients: For hamburgers 300 g finely minced beef (veal) 1/2 red onion salt pepper dried thyme 20 ml olive oil For avocado paste 3 avocados 1/2 red onion 3-4 tablespoons olive oil juice from 1 lemon salt For poaching eggs for the number of people at the table 1 l water 1 tablespoon vinegar 1 teaspoon salt

 Tags:  hamburger