The Hangover Breakfast Burger Recipe

Cook bacon

Place the 4 slices of thick-cut bacon in a cold skillet spaced slightly apart. Cook over medium heat, flipping occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of rendered bacon fat in the skillet and discard or save the rest for another use.

Make bacon jam

Chop two of the cooked bacon slices finely and keep the remaining two whole for the burger. Return the reserved 1 tablespoon bacon fat to the skillet over medium heat. Add the minced shallot and sauté until soft and translucent, about 2–3 minutes. Stir in the brown sugar and cook 1 minute until it begins to dissolve. Add the apple cider vinegar, maple syrup, whole grain mustard, water, and black pepper. Bring to a gentle simmer, then add the chopped bacon. Simmer, stirring occasionally, until mixture is thick and jammy, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Season and cook patty

Heat a separate heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Lightly press the 1/2 lb Angus patty to even thickness if needed and season both sides with the kosher salt and freshly ground black pepper. Place the patty in the hot pan and cook without moving until a deep brown crust forms, about 4 minutes. Flip and cook the second side 3–4 minutes for medium (adjust time to desired doneness). During the last minute of cooking, place the 2 slices of sharp cheddar on the patty and cover the pan briefly to melt the cheese, about 30–60 seconds.

Toast English muffin

While the patty cooks, split the English muffin and spread a little of the unsalted butter on cut faces. Toast the muffin in a dry skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Fry the egg

In a small nonstick skillet, melt the remaining butter over medium-low heat. Crack the large egg into the pan and cook sunny-side up until the whites are set but yolk is still runny, about 3–4 minutes. If you prefer the yolk slightly firmer, baste the egg with hot butter or cover the pan for 30–60 seconds. Season the egg with a pinch of salt and a little black pepper.

Assemble burger

On the bottom half of the toasted English muffin spread about 1–2 tablespoons of the warm bacon jam. Place the cheddar-topped Angus patty on top. Lay the two remaining whole bacon slices over the patty. Add avocado slices (from 1/2 avocado) arranged over the bacon. Gently place the fried egg on top of the avocado. If using, drizzle hot sauce over the egg. Cap with the top half of the toasted English muffin and press lightly to compact.

Transfer the assembled Hangover Breakfast Burger to a plate and serve immediately while hot. Provide napkins; the burger is best enjoyed with the runny yolk breaking into the bacon jam and avocado.