Loaded Summer Veg Burger with Fried Egg

Submit sponsored by Pete and Gerry’s Natural Eggs. See beneath for extra particulars.

I really feel like I’ve really hit maturity up to now few years, marked by a love of runny eggs. I may simply eat a ghee-fried egg and toast for breakfast each morning, simply swap out and in some recent produce relying on the season. Whereas I do know runny eggs aren’t for everybody, for me they’re the spotlight of a meal.

Past simply the egg, I’ve been fascinated by the idea of placing eggs on objects that don’t historically get eggs. For breakfast, a stable bowl of oats topped with an egg is the right savory option to begin your day. For lunch, salads are at all times a great possibility. And for dinner, pizza with a fried egg or my new favourite, this loaded veg burger.

There’s a pair issues occurring with this burger. I exploit grilled greens to make a smoky sauce as the bottom. The arugula provides a pleasant peppery taste, and the zucchini brings a good way so as to add extra greens. Better of all, the burger is topped with certainly one of Pete and Gerry’s natural eggs. I really like partnering with them as a result of I do know the eggs come from humanely handled, free-range chickens (and I’m supporting small farmers).

Loaded Veg Burger

variations

Chipotle/Smoked paprika: For an additional smokey taste, add half to 1 teaspoon of smoked paprika or chipotle powder to the grilled purple pepper sauce.

Grilled Cheese: Switch the sauce, arugula, grilled greens, and fried egg to a grilled cheese sandwich. It’s such a good way to raise the on a regular basis sandwich.

Greens: I notice arugula is just not for everybody however you possibly can simply swap recent lettuce or spinach instead of the arugula.

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Description


Substances

Grilled Greens

1 small zucchini (eight ball zucchini work finest)

1 small purple pepper

1 small purple onion

1 tablespoon olive oil

Pinch of salt

Pepper Sauce

three tablespoons recent flat-leaf parsley

1 small clove garlic

1 tablespoon lemon juice

2 to three tablespoons olive oil

Pinch of Salad

Burgers

four of your favourite vegetable burgers

four hamburger buns

four giant Pete and Gerry’s Natural Eggs

2 tablespoons ghee

1 to 2 handfuls arugula, for topping


Directions

  • Gentle your grill. Prep the greens by chopping the zucchini and onion into ½” thick rounds and depart the pepper as is. Brush every thing with olive oil, sprinkle with salt, and place on the grill together with the vegetable burgers. Grill every thing, turning sometimes, till evenly charred (the purple pepper must be blistered, like a roasted purple pepper. It could want to hang around on the grill a bit longer.)
  • Whereas every thing is grilling, fry your eggs. I want to make use of ghee and and spoon the ghee over the egg whites, and a pair instances over the egg yolks, till every thing is ready.
  • When every thing is grilled, take away the charred pores and skin and seeds from the purple pepper. Place in a meals processor or blender together with 1 slice (four to five rings) of the onion and all of the elements for the pepper sauce. Mix till easy, tasting and including extra parsley or salt as desired.
  • Toast the buns on the grill and layer with the purple pepper sauce, arugula, burger, grilled zucchini, further onions, and a fried egg. Serve whereas sizzling.

Disclosure: This recipe was created in partnership with Pete and Gerry’s Natural Eggs. All ideas and opinions are my very own. It’s content material like this that helps me preserve this website working to supply the vegetarian recipes you see each week. |

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