Serving Size / Yield
- 1/4 C. mayonnaise
- 1 Tbs. Dijon mustard
- 1 Tbs. drained prepared horseradish
- 12 oz. ground beef (80-percent lean)
- salt and pepper
- 1 Tbs. unsalted butter
- 1/2 C. shredded Cheddar (about 2 oz.)
- 4 English muffins
- 1 tomato, sliced into 4 thick pieces
- 4 large eggs
For dressing: Stir mayonnaise, mustard and horse radish together and set aside.
For burgers: Mix ground beef and 1/4 tsp. salt and pepper. Form four 4-inch patties.
Melt butter in a nonstick skillet over medium-high heat and add patties. Cook until browned for about 3 minutes and flip. Top with cheese and continue to cook for about 2 to 3 minutes until the cheese is melted and the burger is cooked.
Spread mustard dressing onto toasted muffins and top with a slice of tomato and a burger patty. Add lettuce.
Caremelize onions in the sausage dripping and place onto each burger.
Crack eggs into the skillet with the sausage dripping. Cook to your preference and finish with an egg on each burger.