We love a good burger and usually keep them pretty simple — See our No Fuss Hamburger Recipe. That being said, it’s fun to go wild every now and then. Topping burgers with omelets, ham and lots of sauteed onions and peppers most certainly fits into that category. While the burgers cook we make our omelet. Since we’re already going a little nutty, I like using two cheeses. Swiss cheese is my favorite for omelets and cheddar is my go-to for burgers. So we add the Swiss to the omelet and add slices of cheddar to the burgers just as they finish cooking. You can use any kind of cheese you like — Joanne was thinking a pepper Jack cheese would be nice to add some spice to the whole situation. When the burgers are cooked and the omelet ready, we assemble. Start with warm toasted buns, slather a little mayonnaise onto the buns and build from there. Cheddar topped burger, lots of sauteed veggies, slices of ham, the Swiss cheese omelet and then the top of the bun. Recipe updated, originally posted June 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Salt and fresh ground black pepper Butter, as needed 8 slices sharp cheddar cheese 4 burger buns, lightly toasted 1/4 cup mayonnaise, see our homemade mayonnaise recipe 1/3 pound thin sliced ham 1 medium red onion, thinly sliced 1 medium yellow or red bell pepper, core removed and thinly sliced Salt and fresh ground black pepper Salt and fresh ground black pepper 2 tablespoons butter 6 slices Swiss cheese 2Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties 3 to 4 minutes on each side, depending on how well done you like it. Or grill burgers on an outdoor grill. About 30 seconds before the burgers are done, add two slices of cheddar cheese on top of each patty. Rest burgers covered loosely with aluminum foil for 5 minutes then serve with omelet and toppings. 2When the butter is melted and begins to bubble, pour eggs into the center of the pan and stir with a rubber spatula for 5 seconds. Using a spatula, move around the edge of the egg mixture to loosen the edges. When the eggs are a semi-solid mass, add 3 slices of Swiss cheese. When the cheese is melted, shake the pan to loosen the omelet then fold one side over the other half of the omelet. Slide onto a plate and loosely cover with foil. 3Make a second omelet using the two remaining eggs following the same process as before. Cut each omelet into two pieces, making four smaller omelets.
