Cookbook:Monte Cristo Burgers

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Cookbook | Ingredients | Recipes

Everyone knows that a Monte Cristo sandwich is sort of a French toast sandwich, only savory, so I combine it with America's favorite ground beef dish, the burger.


  • 1 pound 80/20 ground chuck
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 hamburger buns, halved
  • Few shots of hot sauce
  • 1 egg, beaten
  • 2 tbsp heavy cream
  • 4 slices cheese, any cheese you like
  • Nonstick cooking spray


  1. Preheat oven to 200 degrees.
  2. Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes.
  3. Heat a medium nonstick skillet over medium heat. Grease with nonstick cooking spray.
  4. Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven.
  5. Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper.
  6. Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145 degrees F for medium rare, 160 for medium, and 170 for toast. (I know people think 165F is the only way to be safe, but I'm taking my chances.)
  7. Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes.
  8. Place a patty on the bottom half of each bun. Top with upper half and serve warm.