Fried Egg, Scallions English Muffin Burger


  • 2 English muffins
  • 2-3 tablespoons butter (divided)
  • ¼ cup mushrooms (sliced)
  • ½ pound ground beef
  • Salt and pepper to taste
  • 2 slices Gruyère cheese
  • 2 eggs
  • ¼ cup scallions (chopped)
  • Ketchup (optional)
  • Mustard (optional)


Heat grill. Place cast iron skillet on hot grill grate. Add 1 tablespoon butter and mushrooms and sauté until beginning to caramelize. Remove skillet from grill and transfer mushrooms to a clean bowl.

In a separate medium bowl, season ground beef with salt and pepper and shape into 2 patties. Place atop hot grill, close lid and cook to desired level of doneness (approximately 4-5 minutes per side for medium).

Fork-split English muffins and lightly spread split sides with butter. Place butter side down on grill to toast. Remove muffins from grill and top each muffin bottom with 1 slice Gruyère cheese.

Return cast iron skillet to hot grill. Add 1 tablespoon butter. Once melted, crack 2 eggs into skillet and cook until whites are set.

Build burgers by placing 1 patty on each cheesy English muffin base. Layer on 1 sunny side up egg, sautéed mushrooms and chopped scallions. If you’d like, spread ketchup and/or mustard on toasted English muffin lids before capping burgers.

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