Buffalo Burger with Balsamic reduction and fried egg
I can honestly say I think my son should be a food critic. My 16 year old, came up with this masterpiece and it’s probably one of THE best burgers I have ever tasted. It has the peppery taste from the Arugula, the sweet from the balsamic reduction, the fruity and nutty taste of parmesan, and then… there’s the fried egg! Seriously?
Make Balsamic reduction – Cook 1 cup of good quality balsamic vinegar + 1 tbsp sugar on medium-high heat. Once boiling, reduce to simmer (low heat with small bubbles along the edges) and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. It should be able to stick to a spoon, with it’s thick consistency. Let reduction cool and serve. Save the remaining sauce in a Tupperware and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to soften it up.
INGREDIENTS (per serving)
- 6-8 oz ground buffalo meat
- ½ tsp Worcestershire
- salt and pepper to taste
- 6-8 leaves of arugula
- 6-8 slices of parmesan
- 1 fried egg
- 1 brioche bun
- 1 tbsp of softened butter
DIRECTIONS
Turn on your grill or grill pan on high. Make the buffalo patty by gently working in the Worcestershire, salt and pepper to the buffalo meat. (Do not compress, or smack the buffalo patty). Make the center of the patty thinner than the edges, and place on the grill. Cook the buffalo until the internal temperature is 130 degrees. Remove and let sit. Meanwhile, add your egg to an small non-stick skillet and cover. Flip over without breaking the yolk, and be sure to not overcook, as you want the egg yolk still runny. Remove from heat. Add the butter to all side of the brioche bun and grill for 10 seconds on each side. Assemble the burger onto the bun, adding the patty, the egg, arugula, parmesan cheese, and finally drizzle on the balsamic reduction onto the burger and the top half of the bun. My husband actually had a dish of the reduction to dip in the burger into. Enjoy!
