2 Servings 20 min Cook
2 Patty, ( yield from 1/4 lb raw meat ) Ground Beef
1 Tsp Salt
1 Tsp Pepper
2 Tsp Worcestershire Sauce
2 Tsp Coconut Oil
1 Extra large Egg
1/2 Tbsp Butter
2 Tbsp Dijon Mustard
2 Tbsp Maple Syrups
2 Tbsp Nonfat Greek Yogurt
2 Oz Cheddar Cheese
4 Roll Hamburger Bun
To Make the Maple-Dijon Sauce: Combine dijon, maple syrup, and greek yogurt in a small bowl and whisk together until fully combined.
Refrigerate until ready to use.
To Make the Burgers: Take 1/4lb.
burgers and season both sides with salt and pepper.
Drizzle both sides with worcestershire sauce, about 1 tsp for each burger, rub into the burger to distribute.
In a large skillet heat 1 tbsp coconut oil on medium-high heat.
Cook for 4-5 minutes on each side for medium/medium-rare burger, add cheese if desired.
Set burgers to the side to let them rest.
In a smaller skillet heat 1 tbsp.
butter on medium-low.
Once butter is melted, swirl around to coat the pan.
Add eggs to buttered skillet and cook for 2 minutes, then cover and cook for an additional 1-2 minutes until white is fully cooked and yolk is still runny.
Season with sea salt and pepper.
Take fried eggs and place on top of burgers.
Drizzle with maple-dijon sauce and serve.