Over Easy Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/2 pound ground sirloin
1/2 pound ground chuck
1/4 pound ground pork
3/4 teaspoon salt
1/4 teaspoon pepper
Your favorite hamburger bun (any type will do)
6 of the largest farm fresh eggs you can find
3 Tablespoons butter plus more for buns if wanted

Optional toppings (as many or as few as you want)
Sliced onion
Sliced ripe tomatoes
Sliced avacados
Fried bacon slices
Sliced cheese (once again, whatever type you like)
mustard (any kind you like)
Feel free to add any addition topping you like



Mix meats and 1/2 teaspoon salt in bowl. It is easier to do with your hands.

Form meat into 6 patties. I use the type and size of bun I chose as a guide to the size of the patty.

The patties can be cooked on the bar-b-que or in a hot skillet, cast iron is best. Average cooking time is about 5 minutes per side for medium, less if you like rare, more if you like well-done.

Meanwhile, in another cast-iron skillet, melt butter over medium heat. Gently break eggs into melted butter and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Fry eggs gently, flipping once but be very careful to not break yolk as this will be the special sauce to this “over easy” burger. The whites should be just turned solid, but the yolk must remain runny.

You can lightly butter and grill buns if you want.

To assemble, place burgers on buns and top very gently with lightly fried egg. This alone is very good. You bite into the burger and the yolk will break, making a sauce for your burger and bun.