Brunch Burger Recipe

Make patties

Gently combine ground chuck, brisket, and short rib in a bowl. Handle the meat as little as possible to avoid compacting—mix until just combined. Divide into two equal portions (approximately 10–12 oz total per burger). Form each portion into a loose ball and press into patties about 3/4 inch thick and slightly larger than the bun (they will shrink). Make a shallow indentation in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper immediately before cooking.

Preheat a cast-iron skillet, griddle, or heavy skillet over medium-high heat for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place patties on the hot skillet and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook for another 3 minutes for medium (adjust 2–4 minutes depending on desired doneness). If using a kitchen thermometer, aim for 130–135°F for medium-rare, 140–145°F for medium.

During the last 1–1.5 minutes of cooking, place a slice of provolone on each patty and cover the pan with a lid or tent with foil to melt the cheese while the patties finish cooking. Remove patties to a warm plate and rest 2–3 minutes.

Split the brioche buns and spread a thin layer of softened butter on the cut sides. Place the buns butter-side down on a separate skillet or the oven broiler rack over medium heat and toast until golden brown, about 1–2 minutes. Watch carefully to avoid burning.

Spread mayonnaise on the bottom bun and optionally a thin layer on the top bun as well.

Cook bacon

While patties rest or before cooking patties, cook 4 strips of bacon in a skillet over medium heat until crispy, about 8–10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain.

Fry eggs

In a small nonstick skillet, add 1 teaspoon butter or a light spray of oil and heat over medium. Crack eggs into the pan and cook sunny-side-up (or over-easy if preferred). Season with 1/4 teaspoon salt and a pinch of black pepper. For runny yolk, cook until whites are set but yolks still soft, about 2–3 minutes for sunny-side-up; flip and cook 15–30 seconds for over-easy.

If assembling immediately, rewarm bacon briefly in the pan for 15–20 seconds if needed.

Place the mayonnaise-spread bottom bun on a plate. Add lettuce and tomato slices if using. Place the provolone-topped burger patty on the bun.

Layer two strips of crispy bacon (per burger) across the patty, then carefully place the fried egg on top of the bacon. Add pickles if desired.

Cap with the top brioche bun. Press gently to compact and serve immediately so the yolk can act as a sauce. Repeat for the second burger.