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Lola Burger
© Tina Rupp

Lola Burgers

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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.


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