4 each Brioche round bun/quality sesame buns, split in half
6 oz (170 grams) Melted butter
8 each Mozzarella cheese slices
Fried Egg | Serves 4
6 each Eggs
1/2 cup (125 milliliters) Canola oil
Garnish | Serves 4
1 each Red bell pepper, pickled and grilled
1/2 each Cucumber, sliced
1 each White onion, sliced
Gra Prow Burger
Cook bacon until crispy. Drain the oil. Cut slices in half; keep warm.
In a large bowl place ground beef, two eggs, holy basil, La Grille Fiery Roasted Habanero and Roasted Garlic Seasoning, Club House Piri Piri Seasoning and Thai Kitchen Fish Sauce and mix well together. Cover and refrigerate for 30 minutes.
Shape the ground beef mixture into four 1/2-inch (1 cm) thick patties. Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. Remove from heat and top with mozzarella slices. Keep warm. Lightly brush cut side of buns with butter; grill or toast buns.
In a wok, heat canola over medium heat. Once hot, add four eggs (one egg at a time) and to cook until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over if desired, for additional firmness of yolks. Keep warm.
Place patty on the bottom of a bun and add cucumber, grilled red bell pepper, and cooked bacon. Top with fried egg. Cover with buttered bun on top. Add additional condiments to taste.