Cobb Salad Stuffed Burgers

Active Time: 35 Mins
Total Time: 35 Mins
Yield: Serves 4 (serving size: 1 burger)


  • 1/4 cup canola oil, divided
  • 4large eggs
  • 1 1/2 pounds 85/15 lean ground sirloin
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons kosher salt, divided
  • blue cheese, cut in 4 (1/4-in. thick) slices and chilled
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1avocado
  • 4brioche hamburger buns, split and toasted
  • 4bacon slices, cooked and halved
  • 4romaine lettuce leaves

How to Make It

Step 1

Heat 2 tablespoons of the oil in a nonstick skillet over medium-high. Add eggs, 1 at a time, to skillet; use a spatula to keep them separate. Cook until edges are lightly browned, 3 to 4 minutes. Carefully flip, and cook until yolks are just firm to the touch, about 2 minutes. Transfer to a paper towel-lined plate. Cool 5 minutes. Using scissors, trim eggs, leaving 1/2-inch of white around yolks.

Step 2

Place beef, mustard, Worcestershire, pepper, and 1 teaspoon of the salt in a large bowl; use hands to thoroughly combine. Divide into 4 (6-ounce) balls. Flatten each ball into a 6-inch circle. Place an egg in center of each patty; top each with a slice of blue cheese, leaving a 1-inch rim. Carefully fold edges of meat over to cover filling, and seal; flatten into 3/4-inch thick patties.

Step 3

Heat remaining 2 tablespoons oil in nonstick skillet over medium-high. Cook burgers to desired degree of doneness, about 3 minutes per side for medium. Transfer to a paper towel-lined plate.

Step 4

Combine mayonnaise, vinegar, avocado, and remaining 1 teaspoon salt in a bowl, mashing with a fork until only small chunks of avocado remain.

Step 5

Spread 1 tablespoon avocado mixture on bottom and top halves of buns. Top bottom bun with a patty, bacon, lettuce, and top halves of buns.

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