Tuscan-style steak is normally served with a sunny-side-up egg on top, but here I’ve taken that idea and made it handheld‚Äîa perfect brunch addition!
Tuscan Steak Burgers
For the Spread:
- 1/4 cup pitted kalamata olives
- 1/4 cup oil-packed sun-dried tomatoes
- 1/2 cup packed basil leaves
For the Burgers:
- 4 hamburger buns
- 1 pound ground chuck
- 11/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper 1/2 cup shaved Parmesan cheese
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup baby arugula
- To make the spread, place the olives, tomatoes, and basil in the bowl of a food processor. Puree until combined and spreadable but with a little texture remaining. Set aside.
- Preheat a grill pan over medium-high heat. Lightly grill each bun on the cut side until golden brown and toasted, about 1 minute. Set aside.
- Divide the meat into 4 equal patties. Season the patties evenly with 1 teaspoon salt and the pepper. Grill over medium-high heat for 2 to 3 minutes per side for medium.
- Spread the bottom buns with some of the olive-tomato mixture. Remove the burgers from the grill and place each patty on top of a bottom bun. Top the burgers with the shavings of Parmesan.
- Meanwhile, preheat a 10-inch nonstick skillet over medium heat. Add the oil and crack the eggs into the pan, being careful not to break the yolks. Sprinkle with the remaining 1/2 teaspoon salt. Reduce the heat to medium-low and cook the eggs gently until the whites are set but the yolk is still runny, about 3 minutes.
- Place a sunny-side-up egg on each patty, then add a few pieces of arugula. Add the tops of the buns to the burgers and serve.