Cheeseburger Club Recipe

Form patties

Place the ground beef in a bowl. Sprinkle with kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently combine with your hands just until mixed; avoid overworking. Divide into 4 equal portions and form thin patties about 3–4 inches wide and slightly larger than the bread slices (they will shrink while cooking).

Cover and refrigerate patties for 10–15 minutes while you prepare other components so they hold together better during cooking.

Heat a large skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisp. Transfer to a paper-towel–lined plate. Keep skillet with reserved bacon fat for toasting bread and cooking patties.

Spread 1 tbs unsalted butter on one side of 4 bread slices (these will be the inside-toasted sides). Place buttered-side down in the skillet and toast until golden, 1–2 minutes. Remove and repeat with remaining 4 slices if desired (you want 8 toasted slices total). Set toasted bread aside.

Increase heat to medium-high and add a light drizzle of bacon fat or 1 tbs butter to the skillet. When hot, add two patties (do not overcrowd). Cook 2–3 minutes without moving to develop a crust. Flip and cook another 1–2 minutes for medium; during the last 30–45 seconds place an American cheese slice on each patty to melt. Repeat with remaining two patties. Keep patties warm on a plate tented with foil.

Wipe skillet lightly if needed and lower heat to medium. Add remaining 1 tbs butter. Crack two eggs into the skillet and fry sunny-side up or over-easy to your preference, cooking 2–3 minutes for runny yolks or longer for firmer yolks. Repeat for the other two eggs. Season eggs with a pinch of salt and pepper.

In a small bowl, combine mayonnaise, yellow mustard, and hot sauce (if using). Taste and adjust seasoning. This spread will be applied to the bread.

Slice tomato into 4 thin rounds and thinly slice the red onion. Portion lettuce into 4 equal piles.

Assemble each Cheeseburger Club: Place one toasted bread slice (toasted side up) on your work surface. Spread about 1 tbs of the mayo-mustard mixture over it. Top with a lettuce portion, a cheese-topped patty, two pickle slices, a tomato slice, 2 strips of crispy bacon (broken as needed), a fried egg, a few onion rings, and then another toasted bread slice spread with 1 tbs of the spread (toasted side down). If you like, add the final bread slice on top to create a triple-decker: toasted bread, spread, bacon + patty + cheese, lettuce, another toasted slice, spread, egg, tomato, onions, pickles, then final slice. Press gently to compact.

If using sesame seeds or parsley, sprinkle sesame seeds on the top bread or garnish the plate with parsley. Secure large sandwiches with toothpicks if needed and cut each sandwich in half diagonally.

Serve immediately while patties, cheese and egg are warm. Provide extra pickles, ketchup, and mustard on the side if desired.