Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
1-1/4 pounds ground chuck
2 green onions, finely chopped (about 2 tablespoons)
1 tablespoon Lea & Perrins® Worcestershire sauce
1 teaspoon Schnucks Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 whole wheat hamburger buns
Schnucks nonstick cooking spray
4 Schnucks large eggs
4 romaine lettuce leaves
4 slices tomato
2 thin slices red onion, separated into rings
1/4 cup drained, sliced roasted red peppers
1/2 ripe California Avocado, peeled, thinly sliced
1/2 cup blue cheese crumbles
1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, gently mix ground chuck, green onions, Worcestershire, mustard, salt and black pepper until well blended; shape mixture into four 1/2-inch-thick patties.
2. Place burgers on hot grill rack; cover and cook 8 to 10 minutes or until internal temperature reaches 160°F, turning burgers once halfway through cooking. Place buns, cut side down, on hot grill rack; cook 1 to 2 minutes or until toasted.
3. Meanwhile, spray nonstick 12-inch skillet with cooking spray. Add eggs to skillet; cover and cook over medium heat 4 to 6 minutes or until egg whites are cooked through and yolks are slightly soft.
4. To assemble burgers, with spatula, separate eggs into 4 fried eggs. Place 1 lettuce leaf and 1 tomato slice on bottom half of each bun. Top each with a burger, fried egg, a few onion rings, and one-quarter each of the red peppers, avocado and cheese. Place top half of buns over cheese to serve.
Each serving: about 517 calories, 26 g total fat (11 g saturated), 273 mg cholesterol, 774 mg sodium, 24 g carbohydrate, 4 g fiber, 5 g sugars, 36 g protein
> Cook’s Wisdom
Eggs can also be cooked in a nonstick 12-inch oven-safe skillet directly on the grill rack.