The Breakfast Burger™ Recipe

Form the patties

Place the ground beef in a bowl. Add Worcestershire sauce, kosher salt, and black pepper. Gently mix just until combined; do not overwork. Divide into 4 equal portions and shape into patties about 3/4-inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.

Cook the patties: heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties (work in batches if needed). Cook without moving for 3–4 minutes until a brown crust forms, then flip and cook another 3 minutes for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese. Transfer patties to a plate and tent with foil to rest.

Cook the eggs (fried/sunny-side or over-easy recommended)

In a separate nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack 4 eggs into the pan (or cook in two batches if pan is small). Cook slowly until whites are set but yolks are still runny for sunny-side, about 3–4 minutes. For over-easy, cook until whites set, flip gently, and cook 15–30 seconds more. Season each egg with a light pinch of salt and pepper. Keep eggs warm on low heat or tent with foil.

Prepare bacon

If bacon not already cooked, cook 8 strips in a skillet over medium heat until crisp, 5–8 minutes, turning frequently. For a maple-glazed option, brush with 1 tablespoon maple syrup in the last minute and let caramelize briefly. Drain on paper towels.

Prep produce

Slice the tomato into 1/4-inch rounds and season both sides lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Thinly slice 1/4 red onion into rings. If using avocado, slice at this time. Rinse and pat dry the spinach or arugula.

Toast buns and make spread

Split the brioche buns and lightly toast them in a dry skillet or under a broiler until golden, about 1–2 minutes cut-side down. While toasting, mix 1/2 cup mayonnaise with 2 teaspoons Dijon mustard and 1 teaspoon hot sauce (if using) in a small bowl. Spread about 1 tablespoon of the mayo-Dijon mixture on the top and bottom of each bun.

Assemble the burgers: On the bottom bun add a small handful of spinach/arugula, then place the cheddar-topped beef patty. Top the patty with 2 slices of bacon, a seasoned tomato slice, a fried egg, and a few red onion rings. Add avocado slices if using. Finish with top bun spread and press gently to serve.

Serve immediately while patties and eggs are hot. Offer ketchup, extra hot sauce, or extra mayo on the side. Leftover components (patties, eggs) can be refrigerated up to 2 days; reheat patties gently in a skillet and re-fry eggs when ready to serve.