Have you ever tried putting a fried egg on a burger? No? You should! It takes the classic burger and knocks it up a few notches. The runny yolk runs over the entire burger and adds a creamy layer of flavor that complements the deep, smoky flavor of the burger. I went with a southwestern flair for the toppings, but you could mix the toppings up in any way you like.
4 hamburger buns
1 lb. ground beef
3 oz. cheddar cheese, sliced
1/4 cup mayonnaise
1/2 cup chunky salsa
1 avocado, sliced
1 yellow onion, peeled and sliced
4 red potatoes
2 tbs. olive oil
1 tbs. salt
2 tbs. fresh (or 1 tbs. dried) rosemary, chopped
Heat oven to 400 degrees. Scrub potatoes clean, then cut into small cubes. Place on a foil-lined baking sheet. Drizzle with olive oil, salt, pepper, and rosemary. Toss well, then place in oven. Bake for about 20 minutes, until crisp. Use a spatula to flip about halfway through the cooking time.
Once potatoes are in the oven, season ground beef with a few dashes of Worsteschire sauce, then mix well, using your hands. Divide beef into 4 equal portions, then use your hands to shape into patties. Heat grill, then place burgers on grill. Grill 5-6 minutes each side for medium doneness. (Pink throughout) Place cheddar cheese on burgers, then cover to cook until melted, 1-2 minutes. Place buns on grill, soft sides down and grill until lightly toasted.
While burgers grill, prepare all toppings. Mix mayonnaise and salsa in a small bowl. Spread mayo mix on both sides of buns, then place burger on the bottom bun half. Heat a small skillet over medium-high heat. Spray with non-stick spray, allow to heat, then crack egg directly into hot skillet. Cook for a minute, until set on the bottom, then use a spatula to flip. Allow the white to set on the other side, another minute, then remove from skillet and place on top of each burger.
Place avocado slices on top of each egg, then pile with sauteed onions.
Remove potatoes from oven and serve alongside cheeseburgers.