Breakfast Smash Burger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, paprika, garlic powder, and optional hot sauce. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest of the burger so flavors meld (at least 10 minutes).

Slice brioche buns and spread a thin layer of unsalted butter on cut sides.

Heat a large skillet or griddle over medium-low heat. Once hot, add butter and toast the cut sides of the buns until golden, about 1–2 minutes. Remove and keep warm.

Slice tomato into 4 even 1/4-inch rounds. Thinly slice red onion into rings. Wash and dry lettuce leaves. Set pickles aside.

Cook bacon in a skillet over medium heat until crisp, 6–9 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired.

In a nonstick skillet, add a teaspoon of neutral oil or a small knob of butter and heat over medium. Crack an egg into the pan and fry to preference: for runny yolk, cook 2–3 minutes until whites set, or 3–4 minutes for a slightly firmer yolk. Season with a pinch of salt and pepper. Repeat for remaining eggs. Keep eggs warm on low heat or in the oven briefly.

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / ~113 g each). Gently form each portion into a loose ball—do not pack tightly. Season the top of each ball lightly with salt and pepper.

Heat a heavy skillet or flat griddle over high heat until very hot. Add 1 tablespoon neutral oil and let it shimmer.

Place one beef ball on the hot surface. Immediately press down hard with a flat heavy spatula (or use a metal press or another heavy pan) to flatten into a thin patty, roughly 3–4 inches in diameter. Hold pressure for 10–15 seconds, then release. Repeat for up to 2 patties at a time, leaving space between them.

Cook the patties without moving for 2–3 minutes until the edges are deeply browned and crispy. Flip each patty.

Immediately place an American cheese slice on each flipped patty so it melts. Cook another 30–60 seconds until cheese is melted and patty is cooked through. Transfer patties to a plate and keep warm.

Spread about 1 tablespoon of secret sauce on the bottom half of each toasted brioche bun.

Place a lettuce leaf on the sauced bottom bun to create a moisture barrier.

Add a cheeseburger patty on top of the lettuce. Top with a slice of tomato, a few red onion rings, and two pickle slices.

Add two slices of crispy bacon on top of the pickles, then place the fried egg over the bacon.

Spread a little secret sauce on the top bun and close the burger. Repeat to make remaining burgers.

Serve immediately while patties, bacon, and eggs are hot. Provide extra secret sauce on the side if desired.