Sunny side burger recipe with fresh salsa verde

Ingredients for Sunny side burger with salsa verde

• 450 g tomatillos, husks removed, rinsed

• 1 small onion, peeled, quartered

• 3 jalapeños, sliced in half lengthwise

• 15 ml extra-virgin olive oil

• kosher salt

• 30 g coriander leaves with tender stems

• 10 ml freshly ground black pepper

• 570 g minced beef (20% fat)

• 60 ml extra-virgin olive oil, divided

• kosher salt, freshly ground pepper

• 4 soft sesame seed buns, split

• 4 large eggs

How to make Sunny side burger with salsa verde

1. Preheat the grill.

2. Toss the tomatillos, onion, and jalapeños with oil on a foil-lined baking tray; season with salt.

3. Grill the vegetables until blackened in spots and very soft, about 12–15 minutes.

4. Allow the vegetables to cool slightly, then transfer them to a food processor.

5. Add the cilantro and black pepper; pulse until coarsely chopped (about 3 or 4 pulses).

6. Taste the salsa verde and season with additional salt if needed.

7. Divide the minced beef into 4 loosely packed balls (about 140 g each).

8. Heat a large frying pan over medium-high heat until it just begins to smoke.

9. Add 2 tablespoons of oil, then place all 4 balls of meat in the pan.

10. Firmly press down on each ball with a heavy metal spatula to create a craggy-edged patty, approximately 10 cm in diameter; season with salt and pepper.

11. Cook undisturbed until deeply charred underneath, about 3 minutes.

12. Flip the patties, season the other side with salt and pepper, and cook until medium, about 3 minutes.

13. Transfer the cooked patties to a plate and allow them to rest.

14. Carefully wipe out the frying pan with a paper towel, leaving only a light coating of oil.

15. Set the pan over medium heat.

16. Working in 2 batches, toast the buns cut side down until golden brown, about 1 minute.

17. Transfer the toasted buns to a clean surface.

18. Heat the remaining 2 tablespoons of oil in a large non-stick frying pan over medium heat.

19. Crack the eggs into the pan and cook until the whites are just set and the edges are crisp, about 4 minutes.

20. Season the eggs with salt.

21. Spread a heaping tablespoonful of salsa verde on the insides of both the top and bottom buns.

22. Place a burger on each bottom bun, top with a sunny-side up egg, and close the burger.

23. Note: Salsa verde can be prepared 1 day in advance. Transfer it to a small bowl, cover, and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.