Breakfast Burger Recipe

Make sriracha mayo

In a small bowl combine mayonnaise (4 tbs) and sriracha (2 tsp). Taste and adjust heat—add up to 1 tsp more sriracha if you want it spicier. Stir in sliced green onion (1 tbs). Reserve in refrigerator until assembly.

Prepare buns

Split the 2 brioche buns in half. Spread 1 tsp of softened butter on each cut side (about 2 tbs total). Heat a skillet or griddle over medium heat. Place buns buttered-side-down and toast until golden brown and slightly crisp, about 1–2 minutes. Remove and set aside.

Cook eggs

In the same skillet (add a little oil or butter if needed), reduce heat to medium-low. Crack the 2 large eggs and fry to preference — for breakfast burger, cook sunny-side up or over-easy so yolk stays runny. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while cooking. If you prefer fully set yolks, cook longer.

Warm patties & melt cheese

If using pre-cooked breakfast sausage or thin beef patties, warm them in the skillet over medium heat for 1–2 minutes per side until heated through. Place a cheddar slice on each patty in the last 30 seconds and cover briefly so cheese melts.

Assemble burgers

Spread about 1 tbs of the sriracha mayo on the bottom bun. Place the warmed patty with melted cheese on the mayo. Top the patty with the fried egg (yolk side up). Spoon an additional 1 tbs sriracha mayo on the top bun and place it over the egg. Serve immediately alongside fries.

Prep potatoes

Peel (optional) and cut the 2 russet potatoes into very thin, matchstick-style fries (skin-on or off). Place cut fries in a large bowl of cold water and soak for 20 minutes to remove excess starch. After soaking, drain and rinse with cold water, then pat completely dry on kitchen towels; moisture prevents crisping.

Coat fries

Toss the dried fries with 2 tsp cornstarch until evenly coated. This gives an extra-crisp exterior. Then toss with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of the fine sea salt (reserve remaining salt for finishing).

Cook fries

Heat about 1 cup vegetable oil in a large heavy skillet over medium-high heat until shimmering (or to 350°F / 175°C if using a thermometer). Fry the fries in small batches so they don’t steam—about 3–4 minutes per batch until golden and crisp. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain. If you prefer, you can shallow-fry with less oil, turning frequently to crisp all sides. For oven option: toss fries with 1–2 tbs oil and bake at 425°F / 220°C on a single layer for 20–30 minutes, turning halfway.

Finish and season

While fries are hot, sprinkle with the remaining fine sea salt to taste (about 1 tsp total used). Transfer to a serving dish and serve immediately alongside the assembled breakfast burgers.