SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Clinton Kelly Fixes Your Fashion Fails & the Questions You’re Too Embarrassed to Ask Your Own Doc!

ADVERTISEMENT

Cabin in the Woods Burgers with Bacon & Eggs

Serves 4

Originally aired

INGREDIENTS
  • 1/2 pound thick-cut bacon or black pepper bacon
  • 1/4 cup dark amber maple syrup
  • 1 1/2 pounds coarsely ground beef chuck
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons grated onion
  • 2 tablespoons grainy Dijon mustard
  • Coarse salt and black pepper
  • EVOO Extra Virgin Olive Oil or vegetable oil, for drizzling
  • 1/2 pound sliced extra-sharp white cheddar, for topping
  • Melted butter, for frying eggs and basting burger rolls
  • 4 organic eggs
  • 4 seed-topped or onion rolls, split
PREPARATION

Preheat the oven to 400F. Place the bacon on a broiler pan or rack-lined baking sheet and bake until the fat is partially rendered, about 15 minutes. Baste the bacon with maple syrup; bake 5-6 minutes more.

Heat a cast-iron skillet over medium-high heat. In a bowl, combine the beef, Worcestershire and onion (grate the onion over the bowl so the juices fall into the meat). Stir in the mustard; season with salt and lots of pepper. Form into 4 patties (making them thinner at the center and thicker at the edges). Drizzle the patties with oil; cook, flipping once, until a nice crust forms, about 7 minutes. Top with the cheese and cook for about 2 minutes to melt.

Brush a nonstick skillet over medium heat with some melted butter. Add the eggs and fry to your liking; season.

Toast the buns, basting with melted butter. Top the bun bottoms with burgers, bacon, eggs and bun top.

COMMENTS