Maple Dijon Burger

Ingredients

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Maple syrups

  2 tbsp or 40g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Worcestershire sauce

  2 tsp or 11g

• Coconut oil

  2 tsp or 9g

• Cheddar cheese

  2 slice (1 oz) or 56g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Butter

  Unsalted

  ½ tbsp or 7g

• Hamburger bun

  Mixed-grain

  2 roll or 86g

Directions

1. Whisk the Dijon mustard, maple syrup, and Greek yogurt in a small bowl until smooth. Cover and refrigerate until serving.
2. Form equally portioned patties from the ground beef if not pre-formed. Season both sides with salt and pepper, then drizzle each patty with Worcestershire and rub to distribute.
3. Heat coconut oil in a large skillet over medium-high until shimmering. Add the patties, immediately reduce heat to medium, and cook 4–5 minutes per side for medium to medium‑rare. In the last minute, top with cheddar so it melts. Transfer patties to a plate to rest briefly.
4. In a small skillet over medium-low, melt butter and swirl to coat. Crack in the eggs and cook about 2 minutes. Cover and cook 1–2 minutes more until whites are set and yolks are still runny. Season with salt and pepper.
5. Place patties on the hamburger buns, top each with a fried egg, and drizzle generously with the maple‑Dijon sauce. Serve immediately.