Grilled Green Onion Burgers

The fried-egg topper makes these tasty burgers even better—and it makes them perfectly acceptable to eat for brunch! —Darla Andrews, Schertz, TX Prep: 35 min. • Grill: 10 min. Makes: 8 servings

8 bacon strips, cut in half 1/2 cup reduced-sodium teriyaki sauce 1/4 cup hoisin sauce 6 green onions, chopped

1 Tbsp. garlic powder

1 Tbsp. ground cumin 1/2 tsp. pepper 2 lbs. ground sirloin 1 pkg. (8 oz.) sliced mushrooms 2 baby bok choy, quartered and core removed

8 large eggs

8 potato hamburger buns, toasted 1. In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings.

2. Meanwhile in a bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

Grill patties, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm.

3. In same skillet, cook mushrooms in 2 Tbsp. bacon drippings over mediumhigh heat until golden, 5-7 minutes. Add the bok choy to skillet; cook until tender. Remove and keep warm.

4. In the same skillet, fry eggs in the remaining bacon drippings over medium heat to desired doneness. Serve the burgers on buns with bacon, bok choy, mushrooms and fried egg.

Per serving: 481 cal., 22g fat (7g sat. fat), 247mg chol., 1230mg sod., 37g carb. (12g sugars, 4g fiber), 35g pro.

Test Kitchen tip:

Baby bok choy is a flavorful green that needs just a short cooking time. If you can’t find them at your market, substitute any favorite greens.