Sunny Side Up Burger - ground beef

Method

• In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke.
• Divide ground burger mixture into 4 equal segments and form them into thick patties.
• Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking.
• In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste.
• Refrigerate until ready to serve.
• Warm a grill pan over high heat.
• Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down.
• Sear until the burgers release easily from the grill and are brown, about 5 minutes.
• Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes.
• While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side.
• Transfer 1 slice to each serving plate and spread with the garlic spread.
• Top each slice with a burger and while they are resting make the eggs to top each burger.
• In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes.
• Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce.
• Repeat with the remaining butter and eggs and serve.