Trash Burger Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties slightly larger than the buns (about 4–4.5 inches across). Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook flat. Sprinkle about 1/2 tsp kosher salt and 1/4 tsp black pepper on each side of each patty and brush or sprinkle Worcestershire sauce on the top sides (total 1 tsp distributed).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tbsp vegetable oil and swirl. Place patties on the hot surface and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). In the last minute of cooking, layer 1 slice cheddar and 1 slice American cheese on each patty so they melt together. Remove patties to a plate and tent loosely with foil.

Cook bacon

While the patties rest, cook 4 slices of bacon until crispy in a skillet over medium heat, about 6–8 minutes, turning as needed. Transfer to paper towels to drain.

Fry eggs

In the same skillet (drain excess bacon fat if there's too much, leaving roughly 1 tsp), reduce heat to medium-low and crack in eggs. Fry until whites are set and edges are lacy, yolks still runny, about 2–3 minutes (or longer if you prefer firm yolks). Season with a pinch of salt and pepper. Alternatively, cook eggs over-easy if you want a partially set yolk.

Sauté onions

Thinly slice one small onion. In a separate small pan, melt 1 tsp butter or use a little oil over medium heat. Add onions and a pinch of salt and cook, stirring occasionally, until softened and caramelized, about 8–10 minutes. Measure out 1/2 cup for the burgers.

Fry jalapeños (optional)

If using, slice jalapeños, dredge in a little flour, and fry in 1–2 tbsp oil over medium-high heat until blistered and slightly crispy, 2–3 minutes. Drain on paper towels. Use about 1/4 cup.

Prepare sauce

In a small bowl combine 2 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp mustard and 1 tsp hot sauce (if using). Stir to emulsify into a smooth 'trash sauce.' Taste and adjust seasoning; add more hot sauce if you like heat.

Toast buns

Spread about 1/2 tbsp of softened butter on the cut sides of each bun. Toast buttered sides in a clean skillet or on the griddle over medium heat until golden brown, about 1–2 minutes.

Assemble burgers

Spread a generous spoonful of the sauce on the bottom bun. Add leaf lettuce and 2 slices of tomato. Place the double-cheese patty on top of the tomato. Stack 2 slices of crispy bacon across the patty, then add the caramelized onions, 3 pickle slices, fried jalapeños (if using), and a fried egg. Spoon about 1/2 cup creamy coleslaw on top of the egg (this is part of the 'trash' layering). Spread a little sauce on the top bun and place it over the stack. Press gently to compact slightly.

Cut the assembled burger in half if desired and serve immediately with extra pickles or fries. Provide napkins—the Trash Burger is intentionally stacked and messy. Leftover components (bacon, patties, sauce) can be refrigerated for up to 3 days.