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1
Place the buffalo meat and flank steak in a large bowl.
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2
Add the chopped garlic, the shallots, the shredded Jack cheese, the Tabasco, Worcestershire sauce, mustard, salt, pepper, and chili powder and mix with your hands until well combined.
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3
Using wet hands to prevent the meat mixture from sticking, shape the meat into 7-ounce patties, about 4 inches in diameter and 1/2 inch thick.
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4
Heat the olive oil in a large saute pan over medium heat.
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5
Add the cabbage and the sliced garlic and saute for 2 minutes, stirring constantly.
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6
Remove from the heat and set aside.
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7
Heat a grill pan over high heat.
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8
Place the buns on the grill and toast.
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9
Remove from the grill and set aside.
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10
Place the patties on the grill and cook for 3 to 4 minutes on each side.
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11
Remove from the grill and let rest for 3 minutes.
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12
While the burgers are resting, heat a large nonstick pan over medium heat.
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13
Crack the eggs into the pan and cook until the yolks are set and only slightly runny.
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14
Season with salt and pepper.
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15
To serve, place a dollop of spicy ketchup on the bottom half of each toasted bun.
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16
Layer with the cabbage mixture.
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17
Place a burger on top of the cabbage and arrange a cheese slice, a tomato slice, and an onion slice on the burger.
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18
Place the egg, sunny side up, on the other half of the bun and serve with French Fries.
