1 burger bun
1pc beef burger patty
2 salad leaves
3 slices of cucumber
¼ onion, sliced
1 cabbage leaf, thinly sliced
Slice the burger bun in half and spread some margarine on the buns.
Place the buns, buttered side down on the pan till toasted and charred slightly. Remove and set aside.
Put a dollop of margarine into the pan. Once melted, cook the patty for about 2-3 minutes on the one side then flip.
Add some Worcestershire sauce and black pepper onto the patty and keep flipping the burger until the patty is cooked through.
Set cooked burger patty aside when done.
Next, crack an egg into the pan, break the yolk and lightly spread the egg evenly onto the pan to form a thin layer. Let it cook for a minute then turn off heat.
Place the cooked patty in the middle of the egg spread and add a slice of cheese on top of the patty.
Fold the sides of the egg over the burger patty and remove from pan and set aside
Do not defrost the burger patty, cook while frozen so that the patty holds its shape
Onto one side of the toasted burger bun, place lettuce, followed by egg-cheese-burger patty, cucumber, onions, and cabbage.
Squeeze some chili sauce and mayonnaise and place the top bun over it.
Place on serving plate and serve.