Name: Open burger on sourdough with onion and gravy and fried egg
Yield: Serves 2
Ingredients: 1 teaspoon flaked sea salt, plus extra for seasoning; 1½ tablespoons sunflower oil; 200 ml canned beef consommé (freeze what’s left); ½ teaspoon demerara sugar; 30 g unsalted butter; 100 ml red wine; 300 g good fatty beef or venison mince; a handful of chopped chives, to garnish; 2 teaspoons Dijon mustard, plus extra for the toast; 2 teaspoons red wine vinegar; ½ teaspoon tomato purée; 2 thick slices of sourdough bread, grilled or toasted; ground black pepper; softened unsalted butter, for spreading; 1 medium onion, halved and finely sliced; 2 large free-range eggs; a hearty splash of Worcestershire sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Although I love a burger in its most classic sense, I don’t eat all my burgers this way. Here’s another hot favourite that’s also good when made with venison mince. I first cooked this one gruelling rainy night after a harrowing drive to my sister’s house from London, the last half hour a particularly distressing ordeal in trying not to squash a seemingly endless herd of frogs crossing the road. Below are the ingredients I found in my sister’s fridge on ar