Hamburgers with egg and frisse salad

Ingredients:

• 4 slices of bacon
• 650 g ground beef, preferably neck
• Coarse salt and freshly ground pepper
• Vegetable oil, for grilling
• 4 crispy crust buns, cut horizontally into halves
• 3 tbsp. l. olive oil
• 4 large eggs
• 1 tbsp Dijon mustard, plus more for the buns
• 1 shallot, cut into thin rings
• 1 small bunch frisée salad, tear the leaves by hand

Preparation:

1. Preheat the grill to medium-high. Cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and discard 2 tablespoons of the rendered fat.
2. Form the minced meat into four round patties, each weighing 160 grams and about 2 cm thick. Using your thumb, make a 1/2-inch (1.2 mm) indentation in the center of each patty. Season both sides of the patties with salt and pepper. Lightly oil the grill grates, place the patties on the grates, indented side down, and cook until charred, about 5 minutes. Flip and continue cooking until slightly firm, about 3 minutes more. The patties will be medium-rare. Transfer the patties to a platter and let them rest for 5 minutes. Place the buns, cut side down, on the grill and cook until golden brown, about 1 minute.
3. Add 2 tablespoons of olive oil to the same skillet and heat to medium-high. Add the eggs and cook until the yolks are slightly set, about 5 minutes. Season with salt and pepper.
4. In a medium bowl, whisk together the mustard, 1 tablespoon olive oil, 2 tablespoons rendered fat, and shallot. Season with salt and pepper. Add the frisse lettuce and toss; season with salt and pepper to taste.
5. Spread mustard on the bottoms of the buns. Top with patties, bacon, frisée salad, and fried eggs. Cover with the top halves of the buns.