Brunch Burger Recipe

In a small bowl, whisk together mayonnaise, whole-grain mustard, lemon juice, hot sauce, minced garlic, sweet pickle relish and smoked paprika until smooth. Season with 1/8 tsp salt. Taste and adjust heat or acidity as desired. Cover and refrigerate while you prepare other components. Makes enough for two burgers.

Place a large skillet over medium heat. Lay bacon strips in a single layer and cook, turning occasionally, until crisp and caramelized on edges, about 7–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Reserve 1 tbs of bacon fat for cooking hashbrowns or discard and use oil as noted.

Squeeze excess moisture from the thawed hashbrowns using a clean kitchen towel or paper towels. Heat a 10–12 inch skillet over medium-high heat and add 1 tbs butter and 1 tbs vegetable oil (or 1 tbs bacon fat + 1 tbs butter). When shimmering, add the drained hashbrowns in an even layer, press down gently with a spatula, and cook without stirring until deep golden brown on the bottom, about 4–6 minutes.

Flip the hashbrown mass in sections (or divide into two patties and flip) and continue to cook until the other side is golden and crisp, another 4–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F / 95°C) on a baking sheet while you cook patties and eggs.

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently roll each portion into a loose ball — do not overwork the meat. Season the tops lightly with a pinch of salt and pepper; you will add final seasoning after smashing.

Preheat a heavy cast-iron griddle or skillet over high heat until very hot. Lightly oil the surface (about 1 tbs vegetable oil). Place two beef balls on the hot surface (work in batches to avoid crowding). Using a sturdy spatula or a dedicated burger press, smash each ball flat immediately into a thin patty (about 1/4-inch thick). Season the exposed top with 1/4 tsp salt and a pinch of black pepper.

Cook the smashed patties until the edges are deeply browned and crispy, about 2 minutes. Flip, place one slice of American cheese onto each patty, and cook another 45–60 seconds to melt cheese and finish cooking. If doing two patties per burger, stack as desired (two thin patties per burger is recommended). Transfer cooked patties to a plate and tent with foil briefly.

In a small nonstick skillet, melt 1 tsp butter over medium-low heat until foaming. Crack the eggs into the skillet and cook gently until the whites are set but yolks remain runny, about 3–4 minutes. If needed, spoon hot butter over the whites to help set the tops without flipping. Season eggs with 1/8 tsp salt and a pinch of black pepper. For firmer yolks, cover the skillet for 30–60 seconds.

Halve the buns and spread the cut sides lightly with the remaining 1 tbs butter. Toast the buns cut-side down in a skillet over medium heat until golden brown, about 1–2 minutes. Remove from heat.

To assemble each brunch burger: spread about 1.5 tbs A.L.L. sauce on the bottom bun. Add a lettuce leaf and a portion of the crisp hashbrowns (about 1/2 cup or one patty-sized portion). Place one or two smashed beef patties with melted American cheese on top of the hashbrowns.

Lay two slices of cooked cider bacon over the cheese, top with a sunny-side-up egg, and a few thin rings of red onion if using. Dollop another 1.5 tbs A.L.L. sauce on the top bun (or spread on both halves). Cap the burger and press gently to compact layers.

Serve immediately while patties are hot and yolks are runny. Provide extra napkins and hot sauce at the table if desired.