1 to 2 red jalapeno peppers, seeded and thinly sliced
1 5 -ounce package baby kale (about 8 cups)
2 tablespoons unsalted butter
4 large eggs
Instructions
Combine the avocado and salsa in a small bowl;
set aside. Whisk 2 3/4 cups water, the grits, 1
teaspoon salt and a few grinds of pepper in a
microwave-safe bowl. Cover with plastic wrap and
pierce a few times with a knife; microwave until
thickened, 8 minutes. Uncover and microwave until
creamy, 4 to 5 more minutes. Whisk in the cheese.
Cover and set aside.
Meanwhile, form the beef into four 3/4-inch-thick
patties. Heat a large cast-iron skillet over
medium-high heat; sprinkle the skillet with1
teaspoon salt. Add the patties and cook 4 to 5
minutes per side for medium doneness. Transfer to
a plate and tent with foil.
Add the scallions and jalapenos to the skillet.
Cook, stirring, until tender, 2 minutes. Add the
kale; stir until wilted. Transfer to a bowl.
Wipe out the skillet. Add the butter and swirl to
melt. Add the eggs and fry as desired; set on top
of the burgers. Whisk the grits, adding hot water
to loosen, if necessary. Divide among plates and
top with the kale mixture and avocado salsa. Serve
with the burgers.
Originally Submitted
5/3/2014
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