Bacon, Egg, Tomato and Garlic Mayo Burgers

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Ingredents:

2 lb ground beef 80/20 mix
4 eggs
8 slices bacon
1 tomato, sliced
Arugula
1 lb mushrooms, sliced
2 cloves garlic, minced
4-8 havarti slices

Roasted garlic mayo:
1/2 cup mayonnaise
1 head garlic
1 tbsp lemon juice
1 tsp paprika

Salt and pepper to taste
6 tb olive oil

Instructions:

Roast 1 head of garlic drizzled with olive oil wrapped in aluminum foil. Roast until softened, about 30 minutes. Mash garlic and mix with 1/2 cup mayonnaise. Whisk in 1 tbsp of lemon juice and 1 tsp paprika. Season with salt and pepper and adjust according to taste. Keep in refrigerator.

Season ground beef with salt and pepper liberally and shape into 4 hamburger patties. Set aside.

Heat up 2 tbsp of oil and garlic in a pan on medium heat until fragrant but not burning. Add the mushrooms and cool until softened and beginning to brown. Set aside.

Heat up the saute pan on medium heat and add an additional 2 tbsp olive oil crack eggs two at a time into the pan and sprinkle with salt and pepper. Cook until desired doneness, then flip to other side and sprinkle with salt and pepper again. Repeat with other eggs.

Heat up a grill pan on medium heat until smoking and oil pan well. Grill the burgers in batches if pan is  too small to medium rare and place a slice of cheese after flipping and cover the pan to melt. Toast the buns on both sides.

Smear garlic mayo on both sides of the buns, layer arugula, tomato sprinkled with salt and pepper, bacon, mushrooms, and beef. Top with eggs.

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