Brunch Recipe

Make and shape the patties

Combine ground chuck, brisket and short rib in a bowl. Handle the meat as little as possible — use a fork or gentle folds to mix until evenly combined. Divide into two equal portions (about 1/3 lb each) and loosely form into 3/4-inch-thick patties slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season and sear

Season both sides of the patties with kosher salt and freshly ground black pepper. Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tablespoon neutral oil and immediately place patties in the pan without crowding. Cook undisturbed for 3 minutes to develop a brown crust.

Finish cooking

Flip the patties and cook 2–3 minutes more for medium (adjust time 1–2 minutes for rarer or longer for well done). In the last 30–45 seconds of cooking, place a slice of provolone on each patty and cover the pan briefly (or tent with foil) so the cheese melts. Transfer patties to a plate and let rest 2 minutes.

Split brioche buns and spread about 1 teaspoon mayonnaise on each cut face. If using Dijon, mix it into the mayo before spreading. Heat a separate skillet over medium heat and add 1 tablespoon butter. Toast the cut sides of the buns, buttered-side down, until golden and crisp, 1–2 minutes. Remove and keep warm.

Cook the bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp to your liking, about 8–12 minutes. Transfer to a paper towel–lined plate to drain.

Fry the eggs

In a small nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack eggs into the pan and cook gently until whites are set but yolks remain runny, about 2–3 minutes for sunny-side-up. Season with 1/8–1/4 teaspoon salt and a pinch of black pepper. If you prefer over-easy, carefully flip and cook 15–30 seconds more.

Assemble burgers: Spread remaining mayonnaise (about 1 tablespoon each) on the bottom halves of the toasted buns if desired. Place one rested cheeseburger patty on each bottom bun. Top each patty with two slices of bacon (or stack as preferred), then a fried egg. Add optional lettuce, tomato and pickles if using. Cap with the top bun and press gently to secure.

Serve immediately while hot with preferred sides (fries, salad, or breakfast potatoes).