Sunny Side Burger with Salsa Verde

Ingredients for Sunny Side Burger with Salsa Verde

• 450g tomatillos, husks removed, rinsed

• 1 small onion, peeled, quartered

• 3 jalapeños, sliced in half lengthwise

• 1 matsked extra jungfruolivolja

• Koshersalt

• 1 kopp korianderblad med mjuka stjälkar

• 2 teaspoons freshly ground black pepper

• 575g grass-fed beef mince (20% fat)

• 4 tablespoons extra-virgin olive oil, divided

• Koshersalt, nymalen peppar

• 4 soft sesame seed buns, split

• 4 stora ägg

Heat grill. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Grill until blackened in spots and very soft, 12–15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add coriander and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.

Portion beef into 4 loosely packed balls (140g each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 tablespoons oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.

Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.

Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.

Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

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