Ultimate B.a. Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4" to 1" thick and slightly wider than your buns. Do not overwork the meat; handle lightly to keep patties tender.

Indent center

Use your thumb to make a shallow 1/2"–3/4" indentation in the center of each patty. This helps the burger cook flat and prevents puffing in the middle.

Season

Season both sides generously with kosher salt and freshly ground black pepper. If using, brush 1 tsp Worcestershire sauce on each side or mix it lightly into the surface before cooking.

In a large skillet over medium heat, lay out 4 slices of bacon. Cook, turning occasionally, until crisp to your preference, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve a tablespoon of bacon fat in the pan for extra flavor (optional) and wipe out excess if too much remains.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil to the pan and let it shimmer.

Place the patties in the hot pan, indentation side up. Cook undisturbed for about 3–4 minutes to develop a brown crust. Flip once using a spatula.

After flipping, cook the second side for 2–3 minutes for medium-rare to medium (internal temp about 130–135°F / 54–57°C). For runnier yolk eggs and to allow cheeses to melt while the patty finishes, top each patty immediately after flipping with 1 slice white American and 1 slice Swiss cheese (stack both), then tent the pan with a lid or loosely with foil for 30–60 seconds to melt the cheese. If you prefer a more well-done burger, cook 1–2 minutes longer.

While patties are cooking or right after, in a separate small nonstick skillet over medium-low heat, add 1 tbs butter and let it melt. Crack 2 large eggs into the pan. Cook sunny-side up until the whites are set but the yolks remain runny, about 2–3 minutes. For slightly faster set whites, cover the pan for 20–30 seconds. Season with a pinch of salt and pepper. Remove eggs from heat and keep warm.

Spread about 1/2 tbs unsalted butter on the cut sides of each bun. Over medium heat in a clean skillet or on a griddle, toast the buns butter-side down until golden, 1–2 minutes.

Mix or spread: On the top bun, spread 1 tbs mayonnaise and 1 tbs ketchup. On the bottom bun, spread the remaining 1 tbs mayonnaise and 1 tbs ketchup (or apply mustard to the bottom bun if you prefer classic placement). Alternatively, spread mayonnaise on both sides and add ketchup + mustard as desired. Adjust to taste.

On each bottom bun, place 1 lettuce leaf, then 2 slices of tomato. Place the hot cheeseburger patty on top so the melted cheese rests on the tomato.

Top each patty with 2 slices of cooked bacon (stacked), then carefully place one runny fried egg on top of the bacon.

Place the top bun over the egg. Press gently to compact slightly and serve immediately.

French fries: Cook frozen fries according to package directions or deep-fry fresh fries at 350°F / 175°C until golden and crisp, then season with salt. Salad: Toss mixed greens with a simple vinaigrette and serve alongside the burger.

Serve each Ultimate B.A. Burger immediately while cheese and egg are runny. Provide napkins — this is a juicy burger. Internal doneness: aim for medium for best juiciness; adjust cooking time to preferred doneness. Ensure eggs are cooked to your comfort regarding runny yolks.