Bacon & Egg {Burger} & Avocado Dressed Wedge {Salad}

Egg- Good, Bacon- GREAT, Cheddar Cheese- Delish, Chipotle Mayo- Amazing, Beef- The Best.

These ingredients in many ways are like Tina Fey, Amy Poehler, Maya Rudolph, Kristen Wiig, and Saturday night... they are all amazing on their own but bring them all together and BAM! World changed. This burger is the perfect blend of rich flavors and eggy goodness. Bethany highly recommends eating this burger while watching SNL. That my friend, sounds like a good night! 

We had a lot of fun with this burger; we bounced ideas back and forth until we came up with a really tasty product. It is also a very quick and easy burger to throw together with items you usually have on hand in your kitchen.  Whitney's friend had recommended doing a burger with bacon crumbles in the beef patty and Bethany loves anything with egg.  It was a combo made in heaven-- gooey egg and crispy bacon in every bite. We paired the burger with a twist on the trendy wedge salad and voila! Dinner!  

Bacon & Egg Burger

1 lb ground beef
1/2 lb thick cut bacon
Salt and pepper to taste
4 slices cheddar cheese
4 large eggs
1/4 mayonnaise
2 Tbls chipotle or hot sauce
4 hamburger buns

In a small bowl, combine and blend mayonnaise and chipotle sauce with a spoon.  Refrigerate until the burgers are ready to serve.

Over medium heat, fry bacon until crispy.  Place bacon on a paper towel covered plate to cool and dry. Reserve one tablespoon of grease for frying the eggs.  Crumble the bacon with the ground beef in a large bowl.  Mix pepper in with bacon and beef using a wooden spoon. Form four patties and refrigerate for at least a half an hour.

Fry 4 eggs in the reserved bacon grease, breaking the yolks and flipping half way through to create desired preparedness.

Over a medium-high flame, grill the burgers for about 4-5 minutes on each side.  With about 2 minutes left, top each burger with a slice of cheddar cheese and arrange buns to be toasted.

Remove burgers and buns from grill.  Assemble burgers with egg and chipotle mayo.  Serve immediately.

Avocado Dressed Wedge Salad

1 head iceberg lettuce
1/2 pint cherry tomatoes
1 avocado
1/4 cup mayo
1/8 cup sour cream
1/4 cup cilantro leaves or roughly chopped
1 clove of garlic, minced
1 Tbls lime juice
2 Tbls olive oil
2 green onions, white and light green chopped
1/3 cup chopped almonds
Salt and pepper to taste

Combine the avocado, mayo, sour cream, cilantro, garlic, lime juice, olive oil, and onions in a food processor.  Blend until smooth and creamy. Take the head of lettuce and cut it into four quarters or eight wedges depending on the desired amount of salad and the size of the head.  Take one wedge and drizzle the dressing on top and add the tomatoes and chopped almonds. Serve immediately.

Yields 4-8 servings

Grocery List

ground beef

bacon

cheddar cheese

sour cream

eggs

mayonnaise

chipotle or hot sauce

hamburger buns

chopped almonds

head iceberg lettuce

cherry tomatoes

avocado

cilantro 

garlic

lime juice

green onions

Estimated grocery bill...  $31.35

Keep in mind...

You will have leftover cheddar cheese, sour cream, eggs, mayo, chipotle, buns, almonds, lettuce, tomatoes, cilantro, garlic, lime juice, and onions... and that is a lot!! You will also most likely have a lot of this on hand like we did.  The leftover avocado dressing will be great during the week! 

Average cost per plate... $4.95

Try this meal with... an India Pale Ale. 

We both love IPAs so much! We had Hop Wrangler by Peace Tree Brewing Company out of Iowa and while we were surprised at the high carbonation we were so happy with the refreshing hoppy and grassy taste the beer brought to this savory meal!  

Thank you all so much for joining us for Burger and Salad Week! We hope that you and yours have bonded over the grill and some delicious burgers.

As always, keep cooking and loving,
Beth & Whit