My F&W
quick save (...)
Lola Burger
© Tina Rupp

Lola Burgers

  • FAST

B Spot • Woodmere, OH

This iteration of Michael Symon's crazy-delicious Lola burger—part hamburger, part breakfast sandwich—was adapted from his latest cookbook, Michael Symon's Live to Cook.

  1. 8 thick-cut slices of smoky bacon (1/2 pound)
  2. 1 1/2 pounds mixed ground sirloin and chuck
  3. Kosher salt and freshly ground pepper
  4. 4 slices of smoked cheddar cheese (2 ounces)
  5. 4 large eggs
  6. 4 English muffins, toasted
  7. 1/4 cup pickled cocktail onions, thinly sliced
  8. Ketchup and mustard, for serving
  1. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
  2. Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
  3. Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.