Hoe Burger Recipe

Form and season patties

Divide ground beef into two equal portions (for 2 burgers). Gently form into 3/4-inch thick patties slightly wider than buns, pressing an indentation in the center of each with your thumb. Sprinkle both sides with kosher salt and black pepper and brush or dot each with 1/2 tbs Worcestershire sauce per side (total 1 tbs used). Chill briefly 10 minutes if time allows to help them hold shape.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. Place patties on the hot surface and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium (internal temp ~145°F/63°C). Adjust time for desired doneness. Remove patties to a plate and cover loosely with foil to rest 5 minutes.

While patties rest, combine 4 oz Boursin-style cheese with 2 tbs plain Greek yogurt in a small bowl. Mix until smooth and spreadable. Stir in chopped chives and parsley. Taste and adjust salt or herbs if needed. Keep covered at room temperature so it’s easy to spread.

In a medium skillet, heat 1 tbs butter and 1 tsp olive oil over medium-low heat. Add thinly sliced red onion and a pinch of salt. Cook, stirring occasionally, until softened, about 8–10 minutes.

Increase heat to medium, add 1 tbs brown sugar and stir to coat onions. Cook 2 minutes, then add 1 tbs red wine vinegar, 1 tsp balsamic vinegar and 2 tbs water. Stir, reduce heat to low and simmer gently until liquid is mostly evaporated and onions are jammy, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and keep warm.

Toast buns: spread 1 tsp butter on each bun cut side and toast in a dry skillet over medium heat until golden, about 1–2 minutes. Set aside.

Fry eggs

In a nonstick skillet over medium heat, melt 1 tsp butter. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still runny, 2–3 minutes. For over-easy, flip gently and cook 15–20 seconds more. Season eggs with a pinch of salt and pepper.

Assemble burgers: spread a generous layer (about 2 tbs) of the Boursin cheese mixture onto the bottom bun. Place the rested beef patty on top, then spoon 1–2 tbs red onion marmalade over the patty. Add the fried egg on top of the marmalade. If using, add a small handful (~1/4–1/2 cup) of mixed greens or arugula and pickles. Cap with the top bun spread lightly with remaining Boursin if desired.

Serve immediately with a napkin — the runny egg and creamy Boursin combine with the sweet onion marmalade to create the signature HOE Burger experience.