Cheeseburger with Fried Egg


What’s better than a nice juicy burger? A nice juicy burger with cheese and egg! …and mayo and ketchup…just sayin’.

Came home from work yesterday and threw these together using this recipe from Todd Wilbur’s Top Secret Recipes. It’s supposed to replicate the spice blend found in Fuddrucker’s hamburgers. It’s been a while so I don’t remember what Fudd’s hamburgers taste like, but I remember liking them. This seasoning was nice, but I think it needs some playing around with. Two people at the table are not a fan of spicy foods and this was absolutely no problem for them.

Ingredients and Instructions:

Mix together:

  • 2 tsp paprika
  • 1 1/2 tsp ground black pepper
  • 1 1/4 tsp  salt
  • 1/2 tsp dark brown sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder (I ran out of onion powder so I reconstituted -and then drained- some freeze-dried diced onion)
  • 1/4 tsp ground cayenne pepper

Sprinkle on burgers before cooking. (I just poured some into the beef/pork mix I made and then cooked them)

Note: apparently adding salt before forming the patties dissolves the muscle proteins and results in a less tender burger. See other notes from the Burger Lab here.

I mixed (or rather my Mom mixed) one lb of pork with one lb of beef and then added the spice mix. We cooked them for about 3 mins each side and then added cheddar cheese, covered the pans and let them cook for another 2 mins. I like my burgers medium rare so these were a little too done for me; tasted good though. I used the pan I cooked the burgers in to make the fried eggs. I was in a bit of a hurry so I just fried them up quick. For a good way to make a great sunny side up egg, check out the Pioneer Woman (love ya, Ree!). Served these on sesame buns…I vote for toasting them, but no one else wanted toasted – heathens!


Deviled Egg Salad


Hey there! So, every once in a while, my dad will boil up some hard boiled eggs Рusually on a  Saturday or Sunday. Today he told me to do with them what I will so I decided to make deviled egg salad. Let it be known that my mother is the queen of deviled eggs. This is pretty much her filling on a large scale.

Dad’s Hard Boiled Eggs

Boil about an inch or so of water – enough to just cover eggs

Once the water is boiling, carefully lower in the eggs and let simmer covered for 13 mins (the amount of eggs doesn’t matter, just so long as they’re not stacked)

Remove eggs to an ice bath and let chill for 15 mins

Deviled Egg Salad

Peel hard boiled eggs (they should peel easily if you use the method above…I messed mine up a bit because I wasn’t careful¬† – they were about to be a paste anyway)

Break eggs up a bit and run them through a garlic press (trust me, I learned this from a Dick Van Dyke episode, it works!)

There’s no science here, next I just toss in some mayo, pepper (note: I get my love of pepper, esp with eggs, from my maternal grandfather who likes scrambled eggs with his pepper not the other way around), paprika and salt.

Note: If you don’t want it so paste-like, I would suggest just running the egg yolks through the press and chopping the egg whites then mixing all together.

That’s it! Super easy, super yummy!



Added bonus: dad boiled eggs last Easter and one was cracked and morphed into the Easter Bunny. See? Bunnies have EVERYTHING to do with eggs!