Beef, Bacon, Mushrooms, Fried Egg and Avocado Hollandaise on a home made Sourdough English Muffin!
- 3 Sourdough English muffins- split and toasted - 1 pound ground sirloin - Ranch Dressing dry mix - 2 TB - 8 ounce bag sliced mushrooms - small brown onion - peeled and thinly sliced - 1 TB red wine or sherry vinegar - 3 large eggs - avocado hollandaise - 6 slices cooked bacon (3 TB fat reserved)
1. Mix ground meat with Ranch Dressing dry mix and form into 3 patties (each approximately the size of the muffins). 2. Heat up a heavy pan (I used cast iron) on medium, put in 1 TB of reserved bacon grease and saute the onions and mushrooms until deep brown. Add the vinegar and stir until evaporated. Remove the mushrooms and onions to a small bowl. 3. Using the same pan, heat it to high, add another TB of bacon grease and sear the burger until it has a crispy brown crust. Flip and cook for another few minutes until medium rare. Take off the pan, and let the patties rest under some foil. (They will continue to cook a bit more.) 4. Into a non-stick pan, on medium heat, put the last tablespoon of bacon grease. Break the eggs into the pan (try not to have them touch each other. Once the whites are opaque and the edges are golden, flip the eggs quickly. Turn off the heat and let them continue to cook for 30-60 seconds.
ASSEMBLY: To build this giant fantasy burger, start with the bottom of the muffin, then add the bacon, mushroom/onion mix, the patty, the egg and finally the hollandaise. Top with the other half of the English muffin. Serve with a light salad (I used arugula and tomato, dressed with some lemon juice and olive oil) and a GIANT napkin. You'll be a rock star!