Burgers again!

I've got some good feedback on the previous burger recipe, so I decided to post one of my other favorites .

I call it "EaSTerN BloCk STyle BurGEr" in the memory of the years living back in Romania watching B&W, listening to Radio Voice of America and trying to imagine what the Western World is about.

In order to prepare this dish I recommend you to get nice fresh ground sirloin, whole wheat toast, organic eggs or regular supermarket stuff.

One pound of meat will make 3 servings.

I started seasoning the meat with sea salt, freshly ground pepper, 1/2 tbs of garlic powder, 1 tbs of chopped thyme or oregano.

Grease a pan with olive oil, heat up and sear the burgers both sides, to seal the juices.

Then put the pan in the oven (at 350F) for about 8 minutes.

A minute before taking the burgers of the oven, top them with sauerkraut as pictured.

While the burgers are in the oven, toast three slices of whole wheat bread and prepare three eggs sunny side up.

Remove the patties from the oven, place them on top of the toasts add an egg on top of each one, sprinkle little sea salt on top, and you are ready to go.

On the side I suggest a Cocktail Molotov (3/4 lager beer, 1/4 Coke with a dash of vodka).

Xороший аппетит!

(Bon appetite)

BREAKFAST SLIDERS

We love our burgers, and they love us. I like the small sized ones, compared to the jumbo or Sumo burger (like my friends at Big Nick's call the 1 pound burger).

The best secret is to put some good quality beef, and some love, and your meal will come along beautifully.

I used a pound of Australian organic ground beef (OBE), and it makes 4 nice patties.

I like my burgers flavorful, but not overwhelming, so I mixed the meat with a tea spoon of Herbs de Provence, half teaspoon of garlic powder, fresh ground pepper and se salt.

I formed four patties, then I let 'em rest for few momments.

Meanwhile I cut with a glass 4 discs of whole wheat bread , which I toasted on a pan with a little bit of butter.

After toasting the bread in the same pan I seared my burgers on both sides, to seal the juices, before I put them in the hot oven (350) for about 5 minutes.

To make the topping, I scrambled 2 eggs with little Parmigiano, and truffle oil, as well a half onion. You can actually do it together or sepparate, like I did .

Once the burgers are ready, just stock them on top of the bread as pictured, then enjoy'em.