Fit burger with poached egg
2 servings
45 minutes
Fit burger with poached egg is a modern interpretation of the classic American burger, created for those who appreciate the balance of taste and health benefits. This recipe combines a juicy veal patty, aromatic mustard, and fresh vegetables with an airy poached egg that adds tenderness and sophistication to the dish. Instead of a traditional bun, white yeast-free bread is used, providing lightness and a subtle crunch. The flavor of this burger is a harmony of meat juiciness, light acidity from wine vinegar, and garlic spiciness. This burger is perfect for healthy eating while maintaining rich flavor and appetizing appearance. It can be served as a standalone dish or complemented with a light salad. This burger is the choice for those who want to enjoy taste without sacrificing health!
1
We make minced meat from veal, season with salt and pepper to taste, shape into round forms (4-5 cm), wrap in food paper, and place in the refrigerator for at least half an hour.
- Veal shoulder: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
2
Tear the salad by hand (not finely) and slice the tomato into thin rings, then drizzle with olive oil and the remaining wine vinegar.
- Red leaf lettuce: 40 g
- Iceberg lettuce: 40 g
- Tomatoes: 1 piece
- Extra virgin olive oil: 10 ml
- Wine vinegar: 10 ml
3
We make poached eggs and place them on a towel to dry.
- Chicken egg: 1 piece
4
Heat the grill pan and immediately place the patties from the fridge on the pan (the cooked patty should be 68 degrees inside) for 6 minutes on each side, then let the patty rest for 3-4 minutes.
- Veal shoulder: 300 g
5
We cut out a circle in the bread with a glass, fry it on a grill pan, and rub it with garlic.
- White soda (yeast-free) bread: 2 pieces
- Garlic: 1 head
6
We assemble the burger from bottom to top: bread, lettuce, tomato, patty, mustard, egg.
- White soda (yeast-free) bread: 2 pieces
- Red leaf lettuce: 40 g
- Iceberg lettuce: 40 g
- Tomatoes: 1 piece
- Veal shoulder: 300 g
- Wholegrain mustard: 10 g
- Chicken egg: 1 piece
