An elegant variation of a classic cheeseburger, this burger from Better Homes and Gardens packs an extra punch of protein by topping theirs with a fried egg. The favorable combination of goat cheese and beets is included in this burger and makes it one that we’ll like trying every now and then when we’re looking to mix things up.
In a large saucepan combine the beets and enough water to cover. Bring to a boil and reduce heat. Cook, covered, about 30 minutes or until tender. Drain and let cool slightly. Under running water, rub off the peels. Slice the beets thinly and set aside. In a medium saucepan bring sugar, the ½ cup water, vinegar, orange peel, 2 teaspoons salt, and the cracked black pepper to a simmer, stirring to dissolve the sugar. Add the beets, remove from the heat. Let stand for 30 minutes and then drain, discarding vinegar mixture.
Meanwhile, for burgers, combine the beef chuck and sirloin in a medium bowl. Sprinkle with the remaining ½ teaspoon of salt and the ¼ teaspoon of ground black pepper and mix well. Shape into 4 patties, about ¾-inch thick.
For a charcoal or gas grill, place the patties on the rack of a covered grill directly over medium heat.
Grill for 10 to 12 minutes or until done (160 degrees), turning once halfway through grilling. Remove patties from grill. Let stand for 5 minutes. Place the rolls, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
In a large nonstick skillet heat the olive oil over medium heat. Break the eggs into a skillet and cook for 2 minutes. Cover skillet and remove from heat. Let the eggs stand about 2 minutes or until the whites are set and yolks begin to thicken.
Spread the chèvre on the cut side of each roll bottom. Top with lettuce, burgers, beets, and eggs. Add roll tops to burgers.