Boru Woo Burger Recipe

Form Patties

Divide the 1 lb ground Black Angus into two even portions (about 8 oz each). Gently shape each portion into a 3/4-inch-thick patty slightly wider than the potato roll (they will shrink while cooking). Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season Patties

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

Cook Bacon

In a large skillet over medium heat, add the smoked bacon strips in a single layer. Cook 3–5 minutes per side until crisp to your preference. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of the rendered bacon fat in the pan for extra flavor; discard the rest or save for another use.

Toast Rolls

Spread softened butter evenly on the cut sides of the potato rolls. In a clean skillet over medium heat (add 1 tsp vegetable oil if needed), place rolls cut-side down and toast until golden brown, about 1–2 minutes. Set aside.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties. Cook without moving for 3–4 minutes to form a crust. Flip once and cook 2–3 minutes for medium-rare to medium, or longer to desired doneness. During the last 1 minute of cooking, place one slice of American cheese on each patty and cover the pan with a lid (or tent with foil) to melt the cheese, about 30–60 seconds.

Fry Eggs

While patties rest briefly, wipe the skillet clean (or use a separate nonstick pan) and add 1 teaspoon butter or reserved bacon fat over medium-low heat. Crack eggs into the pan and fry sunny-side up until whites are set but yolks remain runny, 2–3 minutes. If you prefer set yolks, baste the eggs with pan fat or cover for an extra minute. Season eggs lightly with salt and pepper.

Assemble Burger

Spread 1 tablespoon mayonnaise mixed with yellow mustard, Worcestershire sauce, and hot sauce (optional) across the bottom half of each toasted potato roll. Place lettuce leaf on the mayo, then the tomato slice, then the cheesed patty. Top each patty with two strips of smoked bacon, then a fried egg. Cap with the toasted top roll. Serve immediately with Irish chips and a pickle spear.

Prepare Potatoes

Cut the russet potatoes into 1/2-inch to 3/4-inch thick chips (fries). Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat dry thoroughly with a clean kitchen towel or paper towels; moisture will cause oil splatter and prevent proper crisping.

First Fry (Blanch)

Pour vegetable oil into a heavy pot or deep fryer and heat to 300°F (150°C). Working in a single layer, fry the potatoes for 4–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5–10 minutes (can be refrigerated briefly).

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the potatoes a second time in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with kosher salt. If you don't have a thermometer, the second fry should produce a steady bubbling and quick browning.

Serve Chips

Serve Irish chips hot alongside the burger. Offer malt vinegar on the side and place a dill pickle spear on the plate.

Make Burger Spread

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce (optional). Stir until smooth. Spread approximately 1 tablespoon of this mixture on the bottom half of each toasted roll as noted in the assembly step.