However, the burger we're going to talk about today will require you to hold it firmly with both hands (tee hee) as you stuff it in your face. You'll only really want to let go to grab a wad of wet paper towels (believe me, they work better this way for what you're doing) and give your mouth a good mopping.
The reason for the oozing? Soft-cooked, molten sriracha eggs baked inside the beef patty, augmented by salty Manchego cheese and crispy fried onions. The raw egg is placed between two beef patties, which are pinched together to form one big, egg-filled patty. Cooking it for 4 minutes per side ensures a golden, gooey center. And is also the reason they're called Danger Burgers. Go read this bullshit on eating undercooked eggs and then come back here if you're brave enough.
4 egg yolks
1 tablespoon sriracha
Salt and pepper to taste
1 cup mixed greens
2 kaiser rolls, split and toasted
2 tablespoons mayonnaise
1/3 cup Manchego cheese, shaved
1/3 cup prepared fried onions
Preheat grill to medium high heat. Form ground beef into 4 very thin patties. Separate egg yolks into 2 ramekins each containing 2 yolks. Add equal amounts of sriracha to each ramekin. Constructing patties one at a time, place 1 patty in your hand and form it into a cup. Pour one ramekin of egg yolk and sriracha into the patty cup, then top with another thin patty, pressing to completely seal the edges. Sprinkle with salt and pepper and set aside.
Grill the patties for 4 minutes per side, turning once (very carefully). While the patties cook, place equal amounts of greens on each of the bottom rolls. Spread equal amounts of mayonnaise onto the cut sides of the top buns.
To assemble, place a patty onto the greens on each bun. Sprinkle with equal amounts of the manchego and fried onions. Add the roll tops and serve.
Serves two. Pair it with a funky pinot or dry rose. Wear loose-fitting pants.