Because what lad ever said no to a steak burger?
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Because what lad (or lass) ever said no to a steak burger?
400g steak, approx. 100g per serve (Note: flank skirt is a great cut for this)
Sea salt and freshly ground black pepper, to season
2 tablespoons olive oil
2 large onions, diced
2 tablespoons Dijon mustard
4 slices cheese
1 teaspoon chilli flakes
4–8 slices sourdough bread (depending on how many you’re serving)
2 tablespoons Whey-Good Mayo or store-bought full-fat mayo (optional)
1/4 iceberg lettuce, leaves washed and dried
1 medium tomato, sliced
Preheat a barbecue hot plate over a high heat. Pat the steaks with half the olive oil and season with salt and pepper. Use remaining olive oil to coat onions. Add onions and steaks to the hot plate. Cook steaks on one side for 4–5 minutes. Turn the steaks over and brush with mustard. Cook for 1 minute and then turn the steaks over again so the mustard side is grill-side down. Repeat this process for the other side of the steak, brushing with the remaining mustard. Add a slice of cheese on top of each steak. Once the onions have caramelised, remove and set aside.
Meanwhile, crack eggs straight onto the free side of the hot plate and season with salt, pepper and chilli flakes. Cook for a few minutes or until cooked to your liking.
Add sourdough slices to the hot plate if you wish to toast them or leave untoasted. Assemble the burger by spreading mayo on the bottom, placing the steak and cheese on top, followed by the fried eggs, onions, lettuce and tomato.
Make it dairy-free: Replace the mayo with our Homemade Tomato Sauce or Deceptively Sweet Chilli Sauce from the Sauces section and omit the cheese.