Open-Faced Ham & Burger Melt
Open-Faced Ham & Burger Melt
Open-Faced Ham & Burger Melt
Open-Faced Ham & Burger Melt

Open-Faced Ham & Burger Melt

David Venable

Inspired by Block 16 Burger in Omaha, NE, this meat lovers melt will leave you satisfied.

Truffle Mayo

  • 1/2 cup mayonnaise
  • 1/2 Tbsp truffle oil
  • 1 tsp whole-grain mustard
  • 1/4 tsp garlic, minced
  • 1/2 tsp lemon juice

Directions

To prepare the truffle mayo, stir together the mayonnaise, truffle oil, mustard, garlic, and lemon juice in a small mixing bowl. Set aside.
To prepare the burger melt and assemble, start by seasoning and cooking the hamburgers to your preference.
Slice the ciabatta rolls in half and lightly toast or grill them. Spread about 1–2 Tbsp of the prepared truffle mayo on the toasted buns. Layer 1/2 cup baby spinach on top of each bun, then put on the burger, 3 ham slices, and 1 cheese slice. Cook for 1 minute to melt the cheese.
Right before serving, top each melt with a sunny side-up egg.

Burger Melt

  • 4 beef hamburgers
  • 2 ciabatta rolls
  • 2 cups fresh baby spinach
  • 12 slices ham, thinly sliced
  • 4 slices Muenster cheese
  • 4 sunny side-up eggs

Cook's Notes

Mix up the protein & use a turkey burger instead of the beef.

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