Fried Egg & White Cheddar Burgers with Roasted Fingerling Potatoes
New Year's

Fried Egg & White Cheddar Burgers

with Roasted Fingerling Potatoes

40 MIN
+$4.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
After a big night out (or in!), there's no better way to start off the new year than with a delicious prime beef burger topped with a perfectly runny fried egg. Sandwiched between fluffy challah buns, peppery arugula, and creamy dijonnaise, it makes for the ideal meal at any time of the day.
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  • Nutrition
    PER SERVING
  • Calories
    1180 Cals (est.)
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fresh
ingredients
Fried Egg & White Cheddar Burgers with Roasted Fingerling Potatoes
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 4 Pasture-Raised Eggs
  • 4 Scallions
  • 1¼ lbs Fingerling Potatoes
  • 2 oz Arugula
  • 4 oz White Cheddar Cheese
  • ⅓ cup Salsa Verde
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Dijonnaise
  • 6 oz Pickle Chips
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Thinly slice the scallions. Thinly slice the cheddar. Halve the buns.

Roast & dress the potatoes
2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the sliced scallions, parmesan, and salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns
4 Toast the buns

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Fry the eggs & serve your dish
5 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, pickles, as much of the arugula as you'd like, and the fried eggs. Serve the burgers with the dressed potatoes on the side. Enjoy!

Tips from Home Chefs

Fried Egg & White Cheddar Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Thinly slice the scallions. Thinly slice the cheddar. Halve the buns.

2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the sliced scallions, parmesan, and salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Roast & dress the potatoes
Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Fry the eggs & serve your dish
5 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, pickles, as much of the arugula as you'd like, and the fried eggs. Serve the burgers with the dressed potatoes on the side. Enjoy!

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