Sunny Side Up Burger with Cashew Cheese

Cashew cheese adds a creamy tang to this juicy Paleo burger recipe, and a sunny side up egg adds savory flavor and filling protein. The end result is a healthy, hearty meal that will fill you up and satisfy.

Sunny Side Up Burger with Cashew Cheese
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Sunny Side Up Burger with Cashew Cheese

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 585

carbohydrate 11.8g

protein 63.2g

fat 31.4g

saturated fat 8.7g

cholesterol 338mg

sodium 188mg

potassium 949mg

fiber 1.1g

sugar 2.1g


  • 1 cup(s) cashews raw
  • 1 medium garlic clove(s)
  • 1 medium lemon(s) juiced
  • 11/2 pound(s) beef, ground
  • 4 large egg(s)
  • 4 large lettuce leaves for serving
  • 2 tablespoon(s) chives, fresh for garnish
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. First make the cashew cheese. For soaking, put the cashews in a bowl and cover with cold water. Soak for 2 hours or up to 6 hours (no more or they will develop an off-taste). Drain, put in a food processor with the garlic, lemon juice and a pinch of salt and blend until smooth. To skip the soaking, put cashews in a saucepan and cover with water. Bring to a boil, reduce to a medium simmer and simmer for 15 minutes. Drain, allow to cool and blend as you would above.
  2. Form the ground beef into evenly sized patties and season lightly with salt and pepper. Cook each burger in a heavy non-stick skillet, leaving the fat in the pan when done.
  3. Crack the eggs into the beef fat until the whites are cooked.
  4. To serve, lay a lettuce leaf on each plate and top with a burger. Spread a generous portion of cashew cheese on top and top with a fried egg. Top with minced chives if desired and enjoy with a knife and fork.