This is a juicy, tender, chopped steak patty, topped with a fried egg, its bright, golden yolk crisscrossed with anchovies. It may sound excessive, but actually the balance of textures and flavors is perfect: the oiliness of the egg is matched by the sharp saltiness of the anchovies, and both point up the tender savoriness of the rare-cooked meat. You don’t even miss the bun.
Ingredients
- Half a small red onion
- 1 tablespoon fresh parsley
- 1 pound top round or chuck steak, cubed
- 1 tablespoon freshly grated Parmesan cheese
- Freshly ground black pepper
- Vegetable oil or bacon fat for frying
- 2 large eggs
- 4 anchovy fillets
- Arugula or other salad leaves, for garnish
- Nutritional Information
Nutritional analysis per serving (2 servings)
918 calories; 72 grams fat; 13 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 9 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 61 grams protein; 354 milligrams cholesterol; 593 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.
- Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
- Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.
- Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.
25 minutes
Dining and Cooking