Only I would seek out a healthy version of a bacon and egg burger, but it looks like Chef Brian has gone above and beyond yet again with Week 7, Meal 1: Grass-fed beef burger with bacon, caramelized onion compote, arugula and over-easy egg.
Brian says: “When I make a burger it is easy to get carried away with sauces and cheese and tons of bacon. On this one you have compote with a great bacon and onion flavor that the red wine will enrich. The egg takes the place of the sauces and cheeses, which can make the calories get out of control.”
I wrangled whatever the calorie count is down a little while increasing the healthiness of the meat by using grass-fed beef instead (about 250 calories for 4 oz.; Read: Benefits of grass-fed beef). I also went with a reasonably low-cal roll, at 170 calories per piece.
Learn how to prepare this beastly burg after the jump.The Recipe (Yield: 2 servings)
8 oz. ground beef, grass fed preferable (15% fat content)
1 T Worcestershire sauce
salt and pepper, to taste
2 slices bacon (about 1 oz.), chopped into small pieces
1 yellow onion, sliced
water, as needed
1/4 cup cheap red wine
2 whole wheat buns
First things first: As you should do with any recipe that calls for wine, sneak a little for yourself. Then get down to the prep work.
Slice 1 yellow onion.
Chop 2 slices of bacon into small pieces.
In a medium saute pan, cook the bacon on a medium-low heat to render out the fat while slowly crisping the bacon.
While the bacon is down, mix 8 oz. of ground beef with 1 T of Worcestershire sauce, salt and pepper.
After you’ve rendered most of the fat out of the bacon, toss in the onion and cook until it is nicely caramelized. Deglaze the pan with a little water if the onion starts to burn.
As the onions are cooking, equally split your beef portions (two patties if you’re making one serving, four patties if you doubled the recipe like I did).
This is also a good time to preheat your grill to medium-high. It was pouring buckets last night, so I used a cast iron grill pan and preheated my oven’s broiler instead.
When the onions are caramelized, add 1/4 cup of red wine and reduce the wine.
The onions and bacon will get softer and the mixture will thicken, becoming a compote.
Next, slice 2 whole wheat buns!
Grill the burgers to your desired doneness. I kept mine a comfortable “medium.”
While the burgers are cooking, preheat a pan to medium. While the burgers are resting, hit the pan with a shot of cooking spray and cook 2 eggs, one egg at a time, to over-easy or over-medium. Having a runny yolk is the key to pulling this burger off right.
To assemble, place the patty on the bottom bun. Top the meat with an equal share of the compote, and then the fried egg. Place a handful of arugula over that and wrap it all up with the top bun.
It’s beefy, bacon-y and super rich. Being on a diet never tasted this good.