Burgers, topped with egg or not, is both a quick meal and comfort food for many people. But burgers are hardly dainty. In fact, when cooked right, meat juices should ooze out of the patty and that makes for messy eating. But make the burgers smaller, top with egg, skewer them into the bread and the fast food staple becomes an exquisite finger food.
Perfect for a brunch buffet, these burger and egg canapés are equally good to serve for a mid-afternoon snack. Serve them with an ice-cold drink (kaffir lime juice mimosa for bunch; iced jasmine tea with fresh lime for an afternoon snack) and enjoy!
The trick to making these these burger and egg canapés is to keep the meat patties thin. Then, cook to sear. Yes, it’s best that the inside stays a little pink but with such thin patties, whatever meat juices ooze out won’t go dripping down your chin.
The other trick is to cook the beaten eggs with the burger drippings. Can you imagine what flavors they will pick up as they cook?
The bread is just thinly sliced baguette. You have to toast them though because, unless you do, they won’t hold up well with all that weight on top.
Toasting as in use a bread toaster? Well, no, it’s a little more involved than that. I toasted them as though I were making bruschetta. I rubbed the cut size of a garlic clove on both sides of each slice of bread then drizzled them with olive oil before popping them into the oven. The subtle garlic flavor adds depth; the olive oil makes the bread turn more crisp.
And… to give burger and egg canapés a little kick, spread spicy mayo on the bread before piling on the lettuce.
Burger and Egg Canapés
For the burgers
For the toasted bread
- 3 slices baguette about half an inch thick
- 1 clove garlic
- olive oil
Preheat the oven to 400F.
Mix together all the ingredients for the burgers. Place in a covered bowl and chill in the fridge while you prepare the rest of the components.
Peel the garlic. Cut off about a quarter off one end. Take the larger piece and rub the cut side on both sides of each of the baguette slices.
Arrange the baguette slices on a baking tray. Drizzle olive oil generously over them. Toast in a 400F oven for seven to eight minutes (or longer) just until crisp and lightly browned.
While the bread slices toast, cook the burgers. Heat a heavy skillet (a cast iron pan works well) on the stovetop. High heat is essential here. Divide the burger mix into three portions. Form each portion into a ball then flatten. Less than half an inch thick is ideal.
Lay the patties on the hot skillet (make sure the skillet is already hot before laying the patties in it). Cook for two minutes on one side. Flip and cook for another minute to a minute and a half on the opposite side. Scoop out the burgers, move to a plate and give them a little rest.
Lower the heat. Into the skillet with the pan juices, pour in the beaten egg. Cook, stirring, just until set. Scoop out and transfer to a cutting board.
Take the bread out of the oven and arrange the toasted slices on a plate.
Mix the mayonnaise and Sriracha. Spread on the bread.
Arrange a few pieces of lettuce on top of the spicy mayo.
Lay a burger on top of the lettuce then top with a slice of tomato.
Cut the egg into three portions and lay a portion on each burger.
Pierce everything with a wooden skewer to keep them all in place.
Serve the burger and egg canapés.