Best 4 Sunny Side Burger With Salsa Verde Recipes

SUNNY SIDE UP BURGER

Steps:

• In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke. Divide ground burger mixture into 4 equal segments and form them into thick patties. Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking.
• In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste. Refrigerate until ready to serve.
• Warm a grill pan over high heat. Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down. Sear until the burgers release easily from the grill and are brown, about 5 minutes. Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes. While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side. Transfer 1 slice to each serving plate and spread with the garlic spread. Top each slice with a burger and while they are resting make the eggs to top each burger. In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes. Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve.

SUNNY SIDE BURGER WITH SALSA VERDE

Steps:

• Salsa Verde:
• Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12-15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
• Assembly:
• Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
• Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
• Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
• Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
• Do Ahead
• Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

SUPER SALSA BURGERS

Steps:

• Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
• Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

CHILE SIRLOIN BURGERS WITH SALSA VERDE

Steps:

• Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
• Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
• Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
• Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.