Monte Cristo Burgers
Monte Cristo Burgers borrow the egg-soaked, pan-browned bread of the classic Monte Cristo sandwich and use it as a bun for a charcoal-grilled chuck patty. The buns are dipped in a custard of egg, cream and hot sauce, then browned in a skillet, so they taste like savory French toast. Ground chuck at 80/20 stays juicy over the coals, and melted cheese ties the two halves together.
Instructions
Preheat the oven to 200°F. Whisk the egg, hot sauce and cream together in a pie plate, then dip the cut side of each bun half into the mixture. Set the buns on a cooling rack and let them sit for 10 minutes.
Heat a medium nonstick skillet over medium heat and coat it with cooking spray. Cook the buns one at a time until the cut side is browned, moving each to a clean plate as it finishes. Keep the toasted buns warm in the oven.
Divide the beef into 4 equal patties. Brush both sides with olive oil and season generously with salt and freshly ground black pepper.
Light about 28 charcoal briquets in a large chimney starter. When they are hot, spread them evenly across the bottom of the grill and set the grate back in place. Grill the patties, turning often, until the internal temperature reaches 145°F for medium rare, 160°F for medium, or 170°F for well done.
Transfer the patties to a plate, lay a slice of cheese on each, and cover with aluminum foil. Let them rest for 3 minutes.
Put each patty on the bottom half of a bun, cap it with the top half, and serve warm.
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