Amso Brunch Burger* Recipe

Form and season

If raw, gently form 1/4 lb beef patty into a round about 3-4 inches across and about 3/4 inch thick. Do not overwork. Season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.

Cook patty

Heat a heavy skillet or griddle over medium-high heat until hot (about 2–3 minutes). Place the beef patty on the hot surface. Cook for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes more for medium; during the last minute, place 1 slice of American cheese on the patty to melt. If using a Beyond Burger patty as a substitute, cook according to package instructions (typically 3–4 minutes per side) and add cheese in the last minute if desired.

Cook bacon

While the patty cooks, in a separate skillet over medium heat, lay out 2 slices of thick-cut bacon. Cook 3–5 minutes per side until crisp to your liking. Transfer cooked bacon to a paper towel-lined plate to drain.

Fry egg

In the same skillet used for bacon (reduce heat to medium-low), add 1 tsp butter. Crack 1 egg into the skillet and cook sunny-side up or over-easy per preference: about 2–3 minutes for set whites and runny yolk (flip for over-easy and cook 20–30 seconds more). Season egg with a small pinch of salt and pepper. Remove from pan and keep warm.

Toast bun

Split the brioche bun and butter the cut sides with 1 tsp butter. Toast cut-side down on a skillet or griddle over medium heat until golden, about 1–2 minutes.

Sauce

Mix 1 tablespoon mayonnaise with 1/2 teaspoon yellow mustard (or spread them separately). Spread the mixture evenly on the bottom bun.

Assemble burger

Place the sauced bottom bun on a plate. Add the melted-cheese-topped beef (or Beyond) patty. Layer the cooked bacon slices on top of the patty. Gently place the fried egg on the bacon. Add optional pickles if using. Cap with the toasted top bun.

Finish

Serve immediately while hot. Provide a knife if yolk is runny and the diner prefers to cut through the burger.