The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant’s egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top.
- ¼cup pine nuts
- 1 ½pounds ground sirloin, chuck or mix
- 1teaspoon thyme leaves
- Salt and freshly ground black pepper
- 1tablespoon vegetable oil
- ¼pound thinly sliced Cheddar cheese
- 2whole-wheat English muffins, split
- 4large eggs
- 2tablespoons ketchup
- 1tablespoon Dijon mustard
- 1tablespoon snipped chives
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
716 calories; 48 grams fat; 17 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 51 grams protein; 347 milligrams cholesterol; 1160 milligrams sodium
- Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.
- Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.
- Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.
- Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.