Gruyere and Egg Burgers

Total Time:Prep: 30 min. Cook: 20 min.

Recipe by Melissa Pelkey Hass, Waleska, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia


Test Kitchen tips
  • Want big burgers? Just make 4 patties instead of 8; you can cut the eggs down to 4 as well.
  • For extra springy flavor, mix fresh dill fronds into the burger patties instead of thyme.
  • For a healthier alternative, use ground turkey in place of ground beef.

    • Watch How to Make Gruyere and Egg Burgers

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    Gruyere and Egg Burgers

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    Yield:8 servings
    Prep:30 min
    Cook:20 min
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    Ingredients

    • 1/2 cup mayonnaise
    • 2 garlic cloves, minced
    • 1 teaspoon lemon juice
    • 1/2 teaspoon grated lemon zest
    • cheeseburgers:
      • 2 pounds lean ground beef (90% lean)
      • 1 tablespoon stone-ground mustard
      • 1 tablespoon olive oil
      • 1 teaspoon dried thyme
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 8 slices Gruyere or aged Swiss cheese
      • 8 mini pretzel buns, split
    • fried eggs:
      • 2 tablespoons butter
      • 8 large eggs
    • toppings:
      • Fresh arugula
      • 2 medium tomatoes, sliced
      • Additional stone-ground mustard, optional
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    Directions

    1. 1
      Whisk mayonnaise, garlic, and lemon juice and zest until blended. Refrigerate.
    2. 2
      For burgers, combine the next 6 ingredients, mixing lightly but thoroughly (do not overmix). Shape into 8 patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.
    3. 3
      Melt 1 tablespoon butter over medium heat in each of 2 large skillets (on grill or stovetop). Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.
    4. 4
      To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.

    Nutrition Facts

    1 burger: 595 calories, 38g fat (13g saturated fat), 289mg cholesterol, 729mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 39g protein.
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