The Wedge Burger Recipe

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tsp olive oil, wrap tightly in foil and roast on a baking sheet for 35–40 minutes until soft and caramelized. Let cool.

Once cooled, squeeze the roasted garlic cloves into a small bowl and mash into a paste.

Combine mashed roasted garlic, mayonnaise, sour cream, 1 tsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing the burger so flavors meld.

Preheat oven to 400°F (200°C) if not already hot from roasting garlic. Line a baking sheet with foil and place a wire rack on top.

Lay bacon slices on the rack. Sprinkle evenly with brown sugar and a light dusting of coarse black pepper, pressing sugar onto the bacon so it adheres.

Bake for 12–18 minutes, until bacon is crisp at the edges and sugar is caramelized. Watch closely near the end to avoid burning. Remove from oven and transfer bacon to a sheet of parchment to cool and harden slightly (caramelized sugar will set).

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape into patties about 3/4-inch thick and slightly wider than your buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent bulging during cooking.

Season both sides of each patty with 1/2 tsp kosher salt (total) and 1/4 tsp freshly ground black pepper (total).

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and heat until shimmering.

Cook patties 3–4 minutes per side for medium-rare to medium (adjust time for desired doneness). Do not press the patties while cooking. Transfer to a plate and tent loosely with foil to rest for 3–5 minutes.

Split buns and spread 1 tsp butter on each cut side. Toast buttered buns in the skillet or on a griddle over medium heat until golden, about 1–2 minutes. Remove and keep warm.

Trim core from each thick-cut iceberg wedge so it sits flat. Pat dry with paper towel.

Slice the tomato into 1/4-inch thick rounds. Season tomato slices with 1/4 tsp salt and 1/8 tsp black pepper. Set aside.

Heat a nonstick skillet over medium-low and add 1 tsp butter. Crack two eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season with 1/8 tsp salt and 1/8 tsp pepper. For slightly set yolks, cover skillet for the last 30–45 seconds.

While eggs cook or immediately after, crumble Danish blue cheese so you have about 1/2 cup total ready for assembly.

Spread 1–2 tablespoons of the roasted garlic dressing on the bottom half of each toasted bun.

Place one iceberg wedge on the dressed bottom bun, leaning slightly to expose layers.

Add a seasoned tomato slice on top of the lettuce wedge.

Place the rested burger patty on top of the tomato. Immediately sprinkle about 1/4 cup crumbled Danish blue cheese over the hot patty so it softens slightly.

Lay 3 slices of candied bacon over the cheese.

Carefully place a sunny-side-up egg on top of the bacon. If assembling for takeout, you may wrap the egg in parchment to protect the yolk.

Finish with an extra drizzle (about 1 tsp) of roasted garlic dressing on the top bun interior (optional). Place top bun over the egg and press gently to compact the burger slightly.

Garnish with pickles or microgreens on the side if desired. Serve immediately so egg yolk is warm and runny.