Brunch Burger Recipe

Potatoes

Peel (optional) and cut russet potatoes into 1/4–3/8-inch sticks. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with paper towels or a clean kitchen towel and set aside.

Beef & Seasoning

Divide the 1 lb ground beef blend into four equal portions (about 4 oz each). Lightly form into loose patties roughly 3 1/2 inches in diameter and about 3/4-inch thick; make a shallow thumb dent in the center of each patty so they cook evenly. Season both sides with the measured sea salt and 1/2 tsp black pepper just before cooking.

Veggies & Bun

Slice the tomato into 1/4-inch rounds. Halve and pit the avocado; slice thinly or mash lightly with a fork and season with a pinch of salt and lemon juice if using. Split brioche buns and spread each cut side with butter; keep ready for toasting.

Sauce (optional)

In a small bowl combine mayonnaise, Dijon, hot sauce (if using), lemon juice and pepper. Stir until smooth and refrigerate until assembly.

Heat 1 cup oil in a heavy skillet or deep pan to 325°F (moderate low). Working in batches if necessary, add dried potato sticks and cook 3–4 minutes until they are soft but not browned. Remove with a slotted spoon to a paper towel-lined tray. Increase oil temperature to 375°F. Return potatoes to hot oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels, then immediately season with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F) while finishing burgers.

Fry bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer to paper towels to drain. Reserve about 1 tsp bacon fat in the pan for eggs if desired.

For sunny-side-up eggs: In a nonstick skillet over low-medium heat, add 1 tsp vegetable oil or reserved bacon fat. Crack eggs into the pan, keeping them separate. Cook gently until whites are set but yolks remain runny, 3–4 minutes. If you prefer whites fully set on top, cover the pan with a lid for the last 30–60 seconds. Season eggs with a pinch of salt and pepper. Keep warm.

Heat a heavy skillet or griddle over medium-high heat and add 1 tbs vegetable oil, spreading to coat. Place patties on the hot surface and cook without pressing for 3–4 minutes until a brown crust forms. Flip patties and immediately top each with a slice of cheddar. Cook another 3–4 minutes for medium doneness (adjust time for desired doneness). Remove patties to a plate and let rest 2 minutes.

While patties rest, toast the buttered brioche buns cut-side down on the griddle or in a skillet until golden and fragrant, about 1 minute. Keep warm.

Spread optional sauce on the bottom bun (or mayonnaise if not using sauce). Place the cheddar-topped patty on the bun, then layer 1 smoked bacon strip (folded if needed), a tomato slice, and sliced or mashed avocado. Carefully top with a sunny-side-up egg. Add the top bun and serve immediately with a side of hot fries. Makes 4 burgers serving 4.

If plating for brunch, sprinkle fries with chopped parsley or a pinch of smoked paprika for garnish and offer ketchup or additional sauce on the side.