Ultimate Brunch Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick, slightly wider than the buns. Do not overwork the meat. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to prevent doming while cooking.

Season patties

Season both sides of each patty with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (adjust evenly so total equals listed seasonings). Let patties rest at room temperature while you prepare other components (5–10 minutes).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon unsalted butter and let it melt and foam. Place the patties in the pan and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 3 minutes more for medium, or longer to desired doneness. In the last minute of cooking, top each patty with two slices of Wisconsin cheddar so it melts over the patty. Remove patties to a warm plate and tent with foil.

While the patties rest or on a separate pan, cook the smoked bacon: place bacon strips in a cold skillet in a single layer and turn heat to medium. Cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Keep warm in the oven at low heat (around 200°F / 95°C) if desired.

Heat a small nonstick skillet over medium-low. Add 1 tsp vegetable oil and swirl to coat. Crack one egg at a time into a small ramekin to check for shells. Gently slide the egg into the skillet. Cook until the whites are set but the yolk remains runny, about 2–3 minutes for sunny-side-up. Season each egg with a pinch (about 1/8–1/4 tsp) of salt and a light grind of black pepper. If you prefer the tops of whites cooked without flipping, cover the pan with a lid for 20–30 seconds. Repeat to cook remaining eggs (one egg per burger plus one extra if serving two burgers with two eggs each). Keep eggs warm on a plate in a low oven if needed.

Split the brioche buns and spread 1 tablespoon mayonnaise on the bottom half of each bun and 1/2 teaspoon Dijon mustard on the top half. Heat a clean skillet over medium heat and add 1 tablespoon unsalted butter. Place buns cut-side down and toast until golden brown, about 1–2 minutes. Remove from heat.

Place a toasted bottom bun on a plate. If using, add a small handful (about 1/2 cup) of arugula or lettuce and one tomato slice. Place the cheddar-topped burger patty on top. Layer three bacon strips over the patty (or adjust to preferred amount). Gently place a sunny-side-up egg on top of the bacon so the yolk sits centered. Finish with pickled red onion if using, then top with the buttered and toasted top bun.

Serve immediately while the burger is hot and the egg yolk is runny. Provide napkins and an optional side such as breakfast potatoes or mixed greens.