What? Oh, hello there. Sorry, I didn’t see you for a second. I was preoccupied violently shoving five of these open faced fried egg burgers into my mouth at once and having a moment savoring the delicious perfection that is THIS BURGER.
You guys…I’m mildly freaking out at the moment over how delicious these are. It is my new go-to recipe for burgers. The flavor here is OFF THE CHARTS amazing. Like…I’m kind of at a loss for words. LOL just kidding that never happens. The green chili mayo only takes three – I repeat – three ingredients to make, and it is quite possibly the most flavorful condiment that I’ve ever tasted. Mayo – canned green chilis – garlic.
Would it be weird for me to smother everything I ever eat for the rest of my life with it? Would it be wrong to keep five jars of it in my fridge at all times? If that’s wrong, I don’t wanna be right. I’ll live my life in a green-chili-mayo-obsessed rebellion. JOIN ME.
And then there’s the thin patties of tender ground beef, a slice of melty cheddar cheese, a few rings of sharp red onion, all topped off with a perfectly soft, runny egg that just melts all over everything when you slice it, coating all the elements in a rich, silky egg yolk sauce. LOVE.
I could probably no joke eat this every single day for lunch and not even be mad about it. You don’t have to make this open faced if you don’t want – you can go ahead and throw a toasty top bun on this rodeo and call it a day, but I think that only using a bottom bun here just lets the star flavors (i.e. fried egg and green chili mayo) shine even more. It’s a fork and knife burger since you are missing your top bun, but that just lets you focus on getting the perfect bite that has a little bit of everything.
I go with two small patties here because the bigger patties tend to get dry sometimes in my opinion, and I like just using two super thin patties with a slice of cheddar in between, but you do you, gurl. The burger has 1/4 pound of beef, so you can use that portion in one big patty or two small ones. Either way, it’s all about dat mayo and egg, so you can’t mess it up.
Let’s talk the perfect bite: you slice into the burger, cracking the egg yolk and letting it run down the inside, coating everything in egg yolk-y goodness. Skewer a perfect little bite that includes a little bit of toasted bun, a smear of green chili mayo, a chunk of your patties and cheese, a piece of red onion, and a portion of your fried egg. Pop that in your mouth and experience the most delicious combination of flavors and textures that exists.
I live for this burger, yo.
Do you guys watch The Kitchen on Food Network? I am obsessed. It is probably my favorite show…either that or Pioneer Woman. They might have to tie for first place. (P.S. remember when I met Ree Drummond and told her I stalked her on social media? Good times…🙄). I have Sling TV, and it has Food Network on demand, and they have a bunch of episodes of The Kitchen on there, and I have been having so much fun going through and watching all of them. Especially right now because they are doing fall stuff. And soon they will start Thanksgiving stuff and then Christmas stuff.
Holiday cooking is the best!
Speaking of holidays, Christmas is the hizzity. My husband has a super intense house rule of NO CHRISTMAS UNTIL AFTER THANKSGIVING. He loves Thanksgiving and wants it to have its fair share of time. I feel ya on that, Hubbs, but it’s easier said than done. Especially when I have a plethora of cheesy Hallmark Christmas movies at my Netflix fingertips.
When he’s deployed, I bend the rule. He’s deployed now. And I watched a Hallmark Christmas movie today. I trrriiieeedddddd 😫. I tried so hard to wait. I have scrolled past the Christmas movies so many times without watching one…I broke today. My lack-of-Christmas-movie self control is up there with my Amazon shopping habit. I’m calling it a habit instead of an addiction to be nice to myself. So now that I’ve watched one, the dam has been broken and I’m probs going to clean out Netflix and Amazon Prime’s cheesy Christmas movie supply…
Sorry Hubbs. Next year when you’re home I promise I’ll wait. Or I’ll watch them when you’re at work and you never have to know 😏.
If I’m caught, I’ll just make these burgers as a distraction and I’ll be forgiven…
This recipe has 10 smart points per serving!Print
Open Faced Fried Egg Burgers with Green Chili Mayo
These open faced burgers are loaded with flavor from the soft cooked egg and green chili mayo! It’ll be your new burger go-to.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 burgers 1x
For the burgers
- 1 pound lean ground beef (I used 90% – 10%)
- 4 slices of thin sliced cheddar cheese
- 4 whole wheat burger buns (we just use the bottoms of each)
- 4 eggs
- 1/2 red onion, sliced into thin rings
- Non fat cooking spray
- Salt and pepper
For the green chili mayo
- 3 tablespoons light mayonnaise
- 2 tablespoons canned green chilis
- 1 clove garlic, finely minced
- Start by making your green chili mayo so the flavors can set up while you make everything else. Combine the mayo, green chili, garlic, and a little bit of salt and pepper in a bowl. Stir until combined and let sit in the fridge until ready to use
- Separate the ground beef into four 1/4 pound sections. Make two small balls out of each 1/4 pound section. Flatten each ball into a very flat patty that is bigger than your bun (it’ll shrink as it cooks). You should end with 8 thin patties. Season both sides of each patty lightly with salt and pepper
- Heat a large non stick skillet over medium high heat. When hot, cook your patties in batches.
- Once you have already flipped the patties and they are browning on their second side, add a slice of cheddar cheese to every other patty.
- Before you take the patties off, stack one on top of a cheese covered patty. So at the end, you should have four stacks of burgers: one patty on the bottom, a slice of cheese in the middle, and the other patty on top.
- Toast the bottoms of your buns as the burgers cook. I just toasted mine in the toaster to keep things simple, but feel free to use your oven if you’d prefer!
- When your burgers have finished cooking and are resting, spray some not fat cooking spray into your skillet over medium heat and gently add your 4 eggs. Using a spatula, push the whites back towards the yolk until each egg makes a nice circle that will fit on top of your burger. Season your eggs and place a lid on top of your skillet to trap the steam so the top of the eggs will cook. When the white is set but the yolk is still soft, you are ready to serve!
- To assemble, start with a toasted bun, spread about 1 tablespoon of green chili mayo across the bun, place your two patties on top of the mayo, add your red onion on top of the burger patties, and finish with a fried egg!
You can add a top but to this if you like. The reason I made the recipe open faced is so that the other flavors shine more and aren’t covered up by too much bread. Also – low carb!
This recipe makes a sunny side up egg. If you’d rather use a poached egg or just an over easy fried egg, you totally can. This way is just pretty :). The important part is that the yolk is runny so you get that delicious yolky “sauce”!
- Serving Size: 1 burger
- Calories: 407
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 24 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 270 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy burgers? Check these out:
Chipotle Sweet Potato and Chickpea Burgers
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