Get your GRILL on with our BEST burger recipe yet! A perfectly poached egg makes this juicy burger even more irresistible! Add some caramelized onions and smoky Gruyere cheese and you’ve got yourself an over the top, loaded egg burger you’ll crave again and again! 
Grilling season is here folks! It’s time to get outside and dust off those grills! We can’t think of a better way to kick off grilling season than with a juicy burger. Top it with a heaping spoonful of sweet caramelized onions and melted smoky Gruyere cheese for an irresistible flavor combo. That sweet and smoky combo go great together on their own, but top this scrumptious burger with a perfectly poached egg and you find yourself in burger heaven! Burgers top the list for me when it comes to Dinner Ideas Using Ground Beef! Ground beef is easy to work with, budget-friendly, and kid-friendly too, so it just makes sense to keep ground beef on hand and have lots of easy dinner recipes, like our egg burger, that use ground beef.
More Dinner Ideas Using Ground Beef you might like to try
Egg Burger
Have you ever had a poached or fried egg on your burger? If not, you are seriously missing out! A poached egg adds a richness to the burger that can’t be equaled. The gooey egg drool is the perfect sauce for a burger. The first bite into a burger topped with a poached egg can be a bit messy, but it’s totally worth it! Grab your napkins and sink your teeth into the rich, smoky, sweet flavor that is our poached egg burger with caramelized onions. You’ll be so glad you did and you just might insist on only eating egg burgers from this point forward! It’s that good! I’m sure you’ll agree, this egg burger is a game changer!!
How to Poach Eggs
Don’t be intimidated when it comes to poached eggs. It really is very quick and easy to do! With a few tips you’ll be poaching eggs like a pro in no time.
- Line a plate with paper toweling to have ready when the eggs come out of the water.
- Add water in a saucepan to fill the bottom about 2-3 inches deep. Bring the water to a slow boil over medium heat.
- While waiting for the water to boil, drain the eggs. Crack an egg into a fine mesh strainer and allow the thin part of the whites to drain out into a bowl. (See photo on left in collage below)
- Transfer the drained egg into a separate bowl and continue until all eggs are drained well. The thin part of the egg is not necessary and causes issues when trying to poach the eggs. I prefer to just drain it out and not mess with it. (See photo on top right in collage below)
- When the water is up to a slow boil, gently lower each egg into the water. DO NOT SWIRL the water. Because we removed the thin part of the egg white there is no need to spend time swirling the water. Make sure the water is maintaining a slow boil and set the timer for 3 minutes. NOTE: To have a completely white poached egg, you can use a spoon to gently spoon some of the hot water on top of the egg yolk while it is cooking.
- When the timer goes off, use a slotted spoon to transfer the eggs to the prepared paper towel lined plate. (See photo on bottom right in collage below)
- Season with salt and pepper to your liking and enjoy!
Poached Egg Burger with Caramelized Onions Recipe Tips
- Make the caramelized onions first and set aside until ready to use. For a step-by-step tutorial with photos visit my post on Life Tastes Good titled How to Caramelize Onions. NOTE: If you are grilling your burgers over coals, you could start the onions while heating up the coals. Caramelized onions take about 40 minutes to make, so it’s good to have a plan. Alternately, caramelize the onions ahead of time and store them, covered, in the fridge until ready to reheat and use.
- For best results we recommend using Certified Angus Beef® brand ground chuck
- Begin heating the water for the poached eggs just before you put the burgers on the grill. This will ensure the water will be up to temperature and ready to poach the eggs when your burgers are resting.
- When grilling burgers you want to get a nice sear on each side so don’t keep moving the burgers around. Let the burgers sear over mid-high heat until the burgers release on their own. If the burgers seem to be sticking to the grill, then they need more time to sear before flipping. Cook to your desired degree of doneness. Burgers can get dried out the longer they are cooked, so be careful when grilling. NOTE: USDA recommends internal temperature of 160° F. when cooking ground beef.
- Allow the burgers to rest 5-10 minutes for best results.
- I strain my eggs while the burgers are cooking so they are ready to go when it’s time to poach them.
- Poach the eggs while the burgers are resting.
- While the eggs are poaching, assemble the burgers so you can add the poached egg as soon it is ready. Serve and enjoy!
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[simple-recipe]
- 1 pound ground chuck Certified Angus Beef® brand
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground, to taste
- 8 slices smoked Gruyere cheese
- Prepared caramelized onions see info above for how to caramelize onions
- 4 eggs poached, see tutorial above for how to poach eggs
- 4 burger buns
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Preheat grill
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Season 1 lb Certified Angus Beef® brand ground chuck with 1/2 tsp kosher salt & 1/2 tsp black pepper and mix well. Shape beef into 4 burger patties
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Grill burger patties over mid-high heat until one side is seared well. About 3-5 minutes. If the burgers stick when you try to flip them, allow them to sear another 30 seconds to a minute until they release easily from the grill
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Flip burgers and sear the other side well. About 3-5 minutes or until the burgers are done to your liking
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Top each burger with 2 slices (or more) of smoked Gruyere cheese and cook until melted
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Remove the burgers and let rest 5-10 minutes before assembling and serving
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While the burgers are resting, poach the eggs as directed above in the section on how to poach eggs
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While the eggs are poaching toast the burger buns on the grill if desired
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Assemble the burgers: Place a burger on each bun bottom and top with a heaping spoonful of caramelized onions and a poached egg. Place top buns on top of each egg carefully. Serve with lots of napkins and enjoy!
Oh my lord that is one tasty looking burger!
This is pretty much the burger of my dreams!! I never knew to strain eggs when poaching – can’t wait to implement your tip.
It’s not grilling season here, yet! We had snow flurries today!