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.



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


  1. 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
  2. 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
  3. Heat a large non stick skillet over medium high heat. When hot, cook your patties in batches.
  4. 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.
  5. 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.
  6. 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!
  7. 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!
  8. 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”!