Cocotte Burger
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup pine nuts
- 1½pounds 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 analysis per serving (4 servings)
575 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 54 grams protein; 715 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¾-inch thick.
- Step 2
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.
- Step 3
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.
- Step 4
Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.
Private Notes
Comments
Wait... Where's the usual crowd of commenters who would typically say things like "I don't like eggs so I substituted them with two scoops of mint chocolate chip ice cream and since I was out of English muffins I used fine grit sandpaper instead. I usually like Jane Sigal's recipes but this tasted disgusting and left my mouth bleeding. A big fail on her part!"
I suspect it is aioli, garlic mayonnaise, which is excellent with burgers. Search Mark Bittman's recipe for Pimenton Aioli for a terrific recipe.
Spectacular. Decadent and still quick to the plate. Used as a staging ground for our first foray into Impossible ground "meat". Used brioche buns because that's what we had. Otherwise prepared as written. Had lots of rogue pine nuts; will start with 1/8th cup next time and build from there.
Wait... Where's the usual crowd of commenters who would typically say things like "I don't like eggs so I substituted them with two scoops of mint chocolate chip ice cream and since I was out of English muffins I used fine grit sandpaper instead. I usually like Jane Sigal's recipes but this tasted disgusting and left my mouth bleeding. A big fail on her part!"
This was delicious! I used Pat La Frieda beef and at three minutes a side, the burgers were perfectly medium rare. Be sure to generously salt and pepper the patties before cooking.