Recovery Burger Recipe

In a small bowl combine mayonnaise, finely chopped chipotle in adobo (start with 1 tsp and add more to taste), lime juice, smoked paprika, garlic powder and salt. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while you prepare the rest (at least 10 minutes for flavors to meld).

Lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp and evenly browned, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loosely packed patties about 3/4" thick and slightly larger than the buns; avoid overworking the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties in the skillet and cook until a brown crust forms, about 3–4 minutes. Flip once and cook an additional 3–4 minutes for medium (adjust time for desired doneness). Do not press down on the patties while cooking.

If you want cheese, add a slice in the last minute and cover briefly to melt. Remove patties to a plate and tent with foil to rest for 3–5 minutes.

In a small nonstick skillet, heat 1 tsp oil or butter over medium. Crack an egg into the pan and cook until whites are set but yolk is still runny, about 2–3 minutes for sunny-side up. If you prefer set yolks, baste the egg with butter or cover the pan for an additional 1–2 minutes. Repeat for second egg. Lightly season with salt and pepper.

Slice the tomato into 1/4" rounds and thinly slice the sweet onion into rings. Separate and wash lettuce leaves, pat dry.

Split brioche buns and butter cut sides lightly. Toast buttered sides in a skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of chipotle mayo on the bottom bun.

Place a lettuce leaf on the mayo, then set the hot burger patty on top.

Top the patty with two pieces of crisp bacon (or more to taste), a slice of tomato, and a few thin rings of sweet onion.

Carefully place the fried egg on top of the tomato/onion stack.

Spread additional chipotle mayo on the toasted top bun and place it over the egg. Serve immediately while warm. Repeat to make the second burger.