Burgers Recipe

Mix and form patties

Place the ground beef in a bowl. Add salt, pepper, Worcestershire sauce, minced shallot, and smoked paprika (if using). Gently mix with your hands or a spatula until just combined — do not overwork. Divide the mixture into 4 equal portions and form each into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb to keep them from swelling while cooking.

Chill briefly (optional)

If time allows, place the patties on a tray, cover, and refrigerate for 15–20 minutes to help them hold shape during cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of neutral oil if your pan is not well-seasoned. Place patties in the pan leaving space between them. Cook undisturbed for 3–4 minutes, until a brown crust forms. Flip and cook the second side 2–3 minutes for medium; reduce time for rare or increase for well done. During the last 1 minute of cooking, place a slice of cheese on each patty and cover the pan briefly to melt.

Cook bacon

While patties cook (or ahead of time), cook bacon strips in a separate skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain.

Fry eggs

In a nonstick pan, melt the butter over medium-low heat. Crack eggs into the pan and season lightly with salt and pepper. For sunny-side-up, cook until whites are set but yolks are runny, about 2–3 minutes. For over-easy, cook 2 minutes, flip gently, and cook 20–30 seconds more. If you prefer fully set yolks cook a little longer. Optionally add a few drops of hot sauce to the eggs while cooking.

Split the buns and spread a little butter on the cut sides. Toast buttered buns in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon mayonnaise on each bottom bun. Add a lettuce leaf, then place the cheese-topped burger patty on top. Add a slice of tomato, 1 bacon strip (or two half strips), and a few onion slices if using. Place the fried egg on top of the burger. Spread a mix of Dijon mustard and ketchup (about 1/2 tablespoon Dijon and 1/2 tablespoon ketchup) on the top bun, then close the burger. Add pickles if desired.

Serve the burgers immediately while hot with your choice of sides (home fries, salad, or potato chips). Provide napkins — these are juicy, hearty brunch burgers.