Yield: 24 servings
Conversion Chart: Here >>
Ingredients:
7½ pounds ground beef
12 green onions, thinly sliced
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons salt
2 tablespoons ground black pepper
24 whole wheat hamburger buns
Pan coating spray
2 dozen large eggs
24 each romaine lettuce leaves and tomato slices
1 large red onion, thinly sliced into rings
1½ cups sliced roasted red peppers
3 medium avocados, thinly sliced
¾ pound crumbled blue cheese
Procedure:
1.Gently mix beef, green onions, mustard, Worcestershire, salt and black pepper until well blended but not overmixed; form mixture into 24 patties.
2. For each burger, grill 1 patty over medium heat, covered, until internal temperature of burger reaches 165°, turning once. About 2 minutes before burger is done, place top half of bun, cut side down, on grill rack to toast. Spray sauté pan with pan spray. Add egg to pan; cover and cook over medium heat until egg white is cooked through and yolk is slightly soft.
3. To assemble burger, place 1 lettuce leaf and 1 tomato slice on bottom half of bun. Top with burger, fried egg, a few onion rings, red peppers, avocado and cheese, and top half of bun.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf