Hangover Burger* Recipe

Chop the bacon into 1/2-inch pieces. Place in a large skillet over medium heat and cook, stirring occasionally, until fat renders and pieces are browned but not crisped through, about 8–10 minutes.

Use a slotted spoon to transfer about 2 tablespoons of the browned bacon pieces to a small bowl for garnish (optional). Leave the rendered fat in the skillet, about 2–3 tablespoons.

Add the diced onion to the skillet with the bacon fat. Reduce heat to medium-low and cook, stirring occasionally, until the onion is translucent and beginning to caramelize, about 10–12 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the brown sugar, apple cider vinegar, maple syrup, water and cracked black pepper. Add the remaining cooked bacon pieces back to the pan and bring the mixture to a gentle simmer.

Simmer gently, stirring occasionally, until the mixture is jammy and most liquid has reduced, about 8–12 minutes. Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if desired.

Remove from heat and let cool slightly. For a smoother jam, pulse 2–3 times in a food processor or mash coarsely with a fork to desired texture. Keep warm or refrigerate until assembly.

Divide the ground beef into four equal portions (about 4 oz / 113 g each) for two double-stack patties. Lightly form each portion into a 3.5–4-inch wide patty about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

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

Heat a cast-iron skillet or heavy griddle over medium-high heat until smoking just begins. Brush or wipe skillet with 1 tsp neutral oil.

Place two patties in the skillet (do not overcrowd). Cook without moving until a deep brown crust forms, about 3–4 minutes. Flip and place one slice of American cheese on each patty, then cook another 2–3 minutes for medium doneness. Repeat with remaining two patties. If desired, cover briefly (30 seconds) after adding cheese to help it melt.

Meanwhile, split the brioche buns and spread 1/2 tbs unsalted butter on each cut side. Toast buttered buns in a separate skillet or under a broiler until golden, about 1–2 minutes. Watch carefully to prevent burning.

In a small nonstick skillet, melt the remaining 1 1/2 tbs unsalted butter over medium heat (or use 1 tsp neutral oil plus 1/2 tbs butter for less browning). Add a thin film so eggs don't stick.

Crack eggs into the pan and fry sunny-side up for 2–3 minutes until whites are set but yolks still runny. For slightly firmer whites on top, cover the pan for the last 30–45 seconds. Season lightly with a pinch of salt and pepper.

Spread 1 tablespoon mayonnaise on the bottom bun (adjust to taste). Place a lettuce leaf on the mayo, then a cheese-topped patty. Spoon about 1 heaping tablespoon of warm bacon jam over that patty.

Add the second cheese-topped patty on top of the jam to create the double stack. If using pickles and tomato, add them now.

Carefully place the sunny-side-up egg on top of the upper patty. Scatter the reserved crisp bacon pieces (if you saved any) over the egg or jam.

Cap with the toasted top bun and serve immediately with your choice of side.