Avocado Egg Burger
A grain patty stacked with smashed avocado, a fried egg, tomato, and arugula.
- Prep20 min
- Cook12 min
- Total32 min
- Serves4
- LevelEasy
- Calories560
About this recipe
The photo is the recipe: a toasted bun, a coarse grain patty, tomato, a soft egg, and plenty of avocado. Nothing here needs a special sauce.
Cook the egg last so the yolk is still soft when the burger is closed.
Why this recipe works
- Quinoa and beans make a patty that tastes savory, not like plain breadcrumbs.
- Avocado stands in for mayo.
- The egg adds richness and protein.
Variations
- Use a beef patty if you want it heartier.
- Skip the egg for a simpler stack.
How to serve
Eat with a fork if the yolk runs. That is the point.
Storage and reheating
Cooked patties keep up to 3 days in an airtight container in the fridge. Store buns and toppings separately so nothing goes soggy. Reheat patties in a covered skillet over medium-low heat with a splash of water until hot in the center, then melt fresh cheese on top.
Questions
How long does Avocado Egg Burger take?
About 32 minutes in total: 20 minutes of prep and 12 minutes of cooking. It serves 4.
Is this recipe hard to make?
We rate it easy. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
What temperature should the burgers reach?
Ground beef is safe at 160°F in the center. An instant-read thermometer is the easiest way to check.
