Eggbred Cheeseburger Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a compact patty about 3/4 inch thick and slightly wider than your bun. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides generously with the kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp).

Cook patties

Heat a large skillet or grill over medium-high heat and add 1 tbs vegetable oil, swirling to coat. When the oil is shimmering, add the patties and cook without moving for 3-4 minutes until a deep brown crust forms. Flip and cook the second side 3 minutes for medium (adjust 1-2 minutes for rarer or longer for well done). During the last 60 seconds of cooking, place one cheddar slice on each patty and cover the pan with a lid or aluminum foil to melt the cheese.

Toast bun and prepare eggs

While the patties cook, split the English muffin or bun and butter the cut sides with 1 tbs butter. Place cut-side down in a separate skillet over medium heat and toast until golden, about 1-2 minutes. Wipe out excess fat from the pan used for toasting if needed, reduce heat to medium-low, and add a touch of butter if the pan is dry.

Fry eggs for 'Eggbred' style

Crack 2 large eggs into the skillet and season lightly with a pinch of salt and pepper. Cook sunny-side up for 2-3 minutes until whites are set but yolks remain runny. For over-easy, carefully flip the eggs and cook 10-20 seconds more. If you prefer the yolks broken (as in some egg-bred sandwiches), gently press each yolk with the spatula to slightly flatten and let a small amount of yolk break and cook into the edge—this helps the yolk adhere to the patty when assembled.

Assemble fresh toppings

Lay lettuce, tomato slices, red onion, and pickles out for assembly so they are ready when patties and eggs finish.

Make the sauce by combining 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional), and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; adjust seasoning. Spread the sauce evenly on both toasted cut sides of the bun.

Place the bottom bun (sauce side up) on a plate. Add lettuce if using, then the cheese-topped beef patty. Immediately place the fried egg on top of the hot cheese so the yolk makes contact with the patty (for best melding and the characteristic 'eggbred' experience). Top with tomato slices, red onion and pickles as desired. Spread a little extra sauce on the top bun if desired and place it on the sandwich.

Serve hot. If you like the yolk more incorporated, press down slightly on the top bun for 5 seconds to encourage yolk to spread. Serve with fries or a side salad. Recommended servings: 2 burgers from listed ingredient quantities.