A pumpkin bun filled with fresh lettuce and coriander, a juicy beef patty, a dollop of yogurt, melted cheese and topped with a sunny side up egg makes a scrumptious burger. This gorgeous and delicious sunny-side up burger is perfect for a Sunday lunch or a party with friends and family.
There are some days when I just wish for “heart-warming” food. For instance, pizza, pasta, fries or in this case a burger are a portion of perfect comfort food. You, or at least I, don’t eat it every day and that makes it even more special and desired. Yeah, it makes us happy.
Also, what makes us even happier, is a burger made from scratch. By ourselves. Yes! We know exactly what is in it and we can be creative like we want. A burger is great when it comes to creativity. In fact, you can stuff it with anything and with an insane amount of food, as well. And that is why we love burgers. Wink.
Not only did I make the patty, but also the burger bun. These are the best burger buns ever; soft and fluffy on the inside and with a crispy crust. They are made with a bit of pumpkin puree, which gives them a lovely golden colour. Check the recipe for the pumpkin burger buns, if you’d like to make them, too.
In contrast to the store-bought patties (which include more than 15 ingredients, additives, sugars), this patty is made with only a few ingredients to make it juicy and flavourful. Sometimes, the simplest way is the best way. In order to get a juicy patty, combine ground meat, season it, add chopped onion (maybe garlic) or any other herbs. I also added a spoon of mustard to it. The important step is to let it rest after cooking and allow the patty to evenly distribute all of the juices inside it.
Another trick to make your patties juicy is to incorporate zucchini. Yes, zucchini contains a lot of water and consequently, gives a lot of moisture to the patty. It works with meatballs, too. Lovely.
But this burger wouldn’t be perfect without a sunny-side up egg. It’s simply the right topping for finishing a burger. The egg adds a creamy, savoury flavour and filling protein. The result is a hearty and very satisfying meal.
But, if you prefer some more salad in your burger then check this chicken pumpkin burger packed with salad.
Ingredients for one sunny-side up burger:
- 1 pumpkin burger bun
- 100 g ground beef
- 1 rosemary sprig (chopped needles)
- 1 small red onion (chopped)
- 3 tsp of mustard
- salt and pepper
- 1 Tbsp of plain yogurt
- 1/2 handful of goat lettuce
- 2 coriander sprigs
- 1 slice of cheese
- 1 sunny-side up egg
To begin, prepare the patty. In a medium bowl, combine the beef, chopped rosemary, onion, mustard, salt and pepper. Using a wooden spoon or, even better, your hands, mix everything until it comes together.
Then, make a ball, flatten it down into a patty shape. Allow resting for 10-15 minutes. Meanwhile, wash the lettuce and coriander. Let them drain.
Next, heat up a non-sticking frying pan or skillet and brush the patty with some olive oil. Once the pan is hot, place the patty in it and cook for 3 minutes. Then, flip the patty and cook for 4-5 minutes on the other side.
At this point, remove the pan from the heat, lay the slice of cheese on the patty, cover with a lid and let it rest for 5 minutes. In the meantime, prepare the sunny-side up egg. Heat the same pan which you’ve used to prepare the patty and crack an egg in it.
Fry the egg until the egg whites are set and the yolk is still runny. Cut the bun and place it, cut side down, in the pan, next to the egg for 1 minute. Once the bottom of the egg is slightly browned and set, sprinkle with some salt and remove from the pan.
Finally, build the sunny-side up burger. Start with the bottom part of the bun, add the goat lettuce and coriander and top with a dollop of yogurt. Then, lay the patty on it and finish with the sunny side up egg. Amazing for parties, lunch or dinner.
Enjoy.
