If you like eggs you will love this burger. The egg bakes in the centre of the bun and also toasts the bun at the same time.
500g beef mince
2 good pinches of sea salt
4 eggs + 2 egg yolks
a small piece of ginger,grated
2 tablespoons sweet chilli
sauce + extra for topping
4 of your favourite buns
400g smoked cheddar
1 Preheat the oven to 170ºC/325ºF/gas mark 3.
2 Mix the mince, sea salt, breadcrumbs, egg yolks, ginger and sweet chilli sauce in a large bowl. Split the mixture into four pieces and shape into patties.
3 Heat some oil in a frying pan over a medium heat and cook the patties until they are golden and crispy on each side.
4 While the patties are cooking, use a ring cut-ter to cut out a ring from the top of each of the burger buns. Put these on a baking tray lined with parchment paper and crack an egg into the hole in the middle of each. Bake the buns with the eggs in the oven for 5–8 minutes. If you like your egg runny take it out after 5 minutes. If you like it well cooked, leave it in for the full 8 minutes.
5 Once the burgers are cooked, grate the cheese over them.
6 Now it’s time to build your burger. Spread a layer of mayonnaise on the bottom part of the burger bun, then add the burger with cheese, blob some sweet chilli sauce on top, and top off with the eggy bun. Delicious!