Loaded Summer Veg Burger with Fried Egg

Scale

1 small zucchini (8 ball zucchini work best)

1 small red pepper

1 small red onion

1 tablespoon olive oil

Pinch of salt

3 tablespoons fresh flat-leaf parsley

1 small clove garlic

1 tablespoon lemon juice

2 to 3 tablespoons olive oil

Pinch of Salad

Burgers

4 of your favorite vegetable burgers

4 hamburger buns

4 large Pete and Gerry’s Organic Eggs

2 tablespoons ghee

1 to 2 handfuls arugula, for topping

Light your grill. Prep the vegetables by cutting the zucchini and onion into ½” thick rounds and leave the pepper as is. Brush everything with olive oil, sprinkle with salt, and place on the grill along with the vegetable burgers. Grill everything, turning occasionally, until lightly charred (the red pepper should be blistered, like a roasted red pepper. It may need to hang out on the grill a bit longer.)
While everything is grilling, fry your eggs. I prefer to use ghee and and spoon the ghee over the egg whites, and a couple times over the egg yolks, until everything is set.
When everything is grilled, remove the charred skin and seeds from the red pepper. Place in a food processor or blender along with 1 slice (4 to 5 rings) of the onion and all the ingredients for the pepper sauce. Blend until smooth, tasting and adding more parsley or salt as desired.
Toast the buns on the grill and layer with the red pepper sauce, arugula, burger, grilled zucchini, extra onions, and a fried egg. Serve while hot.

Find it online: https://naturallyella.com/loaded-summer-veg-burger/