Monte Cristo Burgers

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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 that's the only way to be safe, but I'm taking my chances. Screw those feds.).
  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.