Egg Stuffed Burger

The eggs go into ramekins and are frozen until solid. Take the eggs out and let them sit for about 15 minutes on the counter. It doesn't take long for them to thaw a little bit on the edges so you can take them out of the cups. Flatten some ground beef on parchment paper and add the frozen egg to the center. Wrap the meat around the egg to form the burger, making sure to seal to so that the egg doesn't leak out when it thaws. Let these burgers rest in the fridge for 1 hour so the egg can thaw the rest of the way. Cook the burgers about 8 minutes per side on high heat. Cover them for about half the cooking time either by closing the lid to the grill or putting a pan cover over them as they cook. Don’t worry if a little bit leaks out. These burgers are very fragile at first (due to the liquid center) but firm up pretty quickly as you cook them. I took them off the grill when they pretty much stopped jiggling when I touched them. I suggest cooking them a little more than you think because having raw egg whites isn't very appetizing. One of the burgers started exploding egg yolk while it was sitting there waiting to be photographed. The perfect cross section. The creamy egg yolk worked so well as a sauce for the burger and matched well as always with the salty bacon and sharp cheddar.