Short Rib, Bacon and Egg Burgers

1. 1

   In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing.

2. 2

   Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick.

3. 3

   Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process.

4. 4

   Cook the burgers until the internal temperature reaches 140 degrees F for medium.

5. 5

   For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers).

6. 6

   Then spread butter on both sides of the interior of the buns.

7. 7

   Toast the buns until browned, 1 to 2 minutes.

8. 8

   Finally, heat the oil in a saute pan over high heat.

9. 9

   Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.

10. 10

    To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top.

11. 11

    Repeat with the remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.