Morning Glory Burguer Recipe

Form and season patty

Divide ground Angus into one 8 oz portion (0.5 lb). Gently form into a patty roughly 4"–4.5" diameter and about 3/4" thick, making a slight depression in the center with your thumb. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Cook patty

Heat 1 tablespoon vegetable oil in a cast-iron skillet or heavy pan over medium-high heat until shimmering. Add the patty and cook undisturbed 3½–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium (adjust ±1 minute for desired doneness). In the last 1 minute of cooking, place 2 slices of mozzarella on top of the patty, cover the pan with a lid to melt cheese.

Fry eggs (sunny-side or over-easy)

While the patty cooks, melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Crack 2 eggs into the pan (one per burger if making single serving) and season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side: cook gently until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook 2–3 minutes, flip carefully and cook 20–30 seconds more. Remove eggs to a plate and keep warm.

If making a runny yolk variant

For eggs-in-a-hole style or fully set yolks cook an additional 1–2 minutes depending on preference. Ensure eggs are hot when assembling.

Toast buns

Split 2 brioche buns. Spread remaining 1 tablespoon unsalted butter on cut sides. Toast in a clean skillet over medium heat until golden, about 1–2 minutes per side, or place under broiler 30–60 seconds watching closely.

Prepare vegetables

Wash and pat dry butter lettuce leaves. Slice tomato into 4 even slices. Keep ingredients ready for assembly.

Cook fries

If using frozen fries: bake according to package instructions (typically 20–25 minutes at 425°F/220°C), tossing halfway and brushing with 1 tablespoon oil; season with 1/2 tsp salt when hot. If using fresh cut: preheat oven to 425°F/220°C, toss 12 oz cut russets in 1 tablespoon oil and 1/2 tsp salt, spread in a single layer and bake 25–30 minutes, flipping once, until golden and crisp. Alternatively, deep-fry at 350°F/175°C until golden, drain on paper towels and season with salt.

Keep warm

Keep fries in a warm oven (200°F/95°C) briefly while finishing burger assembly so they are served hot.

Assemble burger

On bottom brioche bun place two butter lettuce leaves, two tomato slices, then transfer the hot mozzarella-topped Angus patty on top. Place one fried egg on top of the cheese (for double-egg version, stack as preferred). Spread optional mayonnaise/ketchup/mustard on the top bun if desired, then crown the burger. Press gently to compact.

Plate

Place assembled burger on plate with a serving of hot fries on the side. Serve immediately with condiments on the side.