Sunny-Side-Up Burgers

Let's Cook

1. Step 1.

   Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Drop the shoestring or grated potato by rounded tablespoonfuls into the skillet, spreading each into a thin layer. Cook for 3 to 4 minutes, then flip and cook for 3 to 4 minutes more, until both sides are golden brown and crispy. Transfer the crispy potatoes to a paper-towel-lined plate to drain.

2. Step 2.

   In a bowl, combine 1 pound ground sirloin with 1 teaspoon Worcestershire sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper. Use your hands or a spoon to mix well. Divide the mixture into quarters and shape into four ½-inch-thick patties.

3. Step 3.

   Return the skillet to medium-high heat; add more oil if the pan looks dry. Cook the patties for about 3 minutes per side, or to your desired doneness. While the patties cook, prepare the eggs and buns.

4. Step 4.

   Heat a large nonstick skillet over medium heat and lightly coat with oil or cooking spray. Crack the eggs into the skillet, spacing them so they don't run together. Cook for 2 to 3 minutes, then carefully flip and cook for 30 seconds more for a slightly runny yolk. For a firmer egg, cook for an additional minute.

5. Step 5.

   While the eggs cook, split and lightly toast the burger buns. Spread a thin layer of apricot jam inside each bun. Place a burger patty on each bottom bun, then top with a slice of pecorino cheese (if using), a portion of crispy potatoes, a fried egg, and a leaf of green leaf lettuce. Cover with the top bun and serve immediately.