Breakfast Burger Recipe

slice onions

Thinly slice 1/2 a yellow onion into half-moons (about 1/8-inch).

Heat a medium nonstick or stainless steel skillet over medium-low heat. Add 1 tbsp olive oil and 1/2 tbsp butter until melted and shimmering.

Add sliced onions, 1/8 tsp salt, and 1/4 tsp brown sugar. Stir to coat and spread into an even layer. Cook low and slow, stirring every 3–5 minutes, for 12–15 minutes until deeply golden and soft. If they start to stick, add a splash of water (1–2 tsp) and scrape browned bits.

When caramelized, remove from pan and keep warm on low heat or cover.

Cook bacon: In a separate skillet over medium heat, add bacon strips. Cook 3–5 minutes per side until crisped to your liking. Transfer to paper towel-lined plate and keep warm.

Fry egg: Wipe the bacon pan or use a small nonstick skillet. Add 1/2 tsp butter and heat over medium-low. Crack the egg into the pan. Cook until the whites are set but yolk still runny, about 2–3 minutes, or cook longer for firmer yolk. Season lightly with a pinch of salt and pepper. Remove from heat and keep warm.

Preheat: Place a heavy skillet or cast-iron griddle over medium-high heat and let it get very hot (about 3–5 minutes). Have a metal spatula and a sturdy piece of parchment or wax paper ready for smashing.

Form patty: Divide 1/3 lb ground beef into a loose ball (do not overwork). Season the top with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Oil and press: Add 1 tsp vegetable oil to the hot skillet and place the beef ball fat-side down. Immediately place a sheet of parchment or wax paper over the ball and use the spatula (or a second spatula) to firmly smash the meat to a 3–4 inch thin patty. Hold pressure for 10–15 seconds to get good contact.

Sear: Cook the smashed patty without moving for 2–3 minutes until edges are deeply browned and crusted. Season the top with a small pinch of salt and pepper.

Flip and cheese: Flip the patty, place 1 slice of cheese on top, and cook another 30–45 seconds just to melt the cheese. Remove patty to a plate and keep warm.

Toast buns: Spread 1 tbs softened butter on the cut sides of the brioche bun. In the same skillet over medium heat toast cut sides until golden, about 30–60 seconds.

Assemble: Spread mayonnaise (1 tsp) on the bottom bun and a thin smear of hot sauce if desired. Place the cheesed patty on the bun, top with caramelized onions, 2 bacon strips (can be broken to fit), and the fried egg. Finish with the top bun. Grind a bit of black pepper over the egg if you like.