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Recipe courtesy of Sarah Sommerfield

Croque Monsieur Burger

  • Level: Easy
  • Total: 55 min
  • Prep: 40 min
  • Cook: 15 min
  • Yield: 6 burgers
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Ingredients

For Burgers:

1 shallot, minced

1 teaspoon olive oil

1 pound ground sirloin

1 pound ground chuck

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 tablespoons finely chopped fresh sage leaves

For Buns:

5 eggs

1/4 cup whole milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 Portuguese muffins, halved

4 tablespoons butter

Toppings:

6 slices Gruyere cheese

6 slices prosciutto

Sauce:

3 tablespoons Dijon mustard

3 tablespoons mayonnaise

Directions

  1. Saute shallot in olive oil over medium-low heat until softened. Set aside to cool.
  2. To make patties combine ground sirloin, ground chuck, salt, pepper, Worcestershire sauce, mustard, sage, and sauteed shallot in a large bowl. Mix well until all ingredients are thoroughly combined. Divide mixture into 6 equal portions and form patties (6 ounces each). Grill patties (in grill pan) over medium-high heat for 4 minutes on each side for medium rare.
  3. While patties are cooking, prepare buns. Whisk eggs in a bowl with milk, salt, and pepper. Dip Portuguese muffin halves in mixture 1 at a time (place each on a plate after dipping). Heat 1 tablespoon butter in saute pan over medium heat. Place 3 muffin halves into pan and fry, flipping once until both sides are golden brown. Place cooked muffins onto plate and cover with foil. Repeat process using 1 tablespoon butter for every batch of 3 muffin halves until all have been cooked.
  4. When patties have been cooked, remove the patties from the grill pan and rest on a half-sheet pan. Top with cheese slices and tent with aluminum foil. Repeat process with the remaining patties.
  5. To assemble the burgers, place 1 patty (with cheese) on bottom half of the Portuguese muffin. Top with prosciutto, spread with 1 tablespoon of sauce, and add top of muffin. Serve.
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