Breakfast Burger Recipe

Name: Fat Frogg Bar and Grill Thes Breakfast Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef, 80/20; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tbs vegetable oil; 4 to taste burger buns; 2 tbs butter (for toasting buns); 4 to taste cheese slices (your choice: cheddar, American, Swiss, pepper jack); 4 count large eggs; 1 tbs unsalted butter or oil (for frying eggs); 0.5 tsp salt (for eggs); 0.25 tsp black pepper (for eggs); 8 slices streaky bacon (regular cut); 0.5 cups mayonnaise; 1 tsp Dijon mustard (optional, for mayo mix); 0.5 tsp hot sauce (optional, for mayo mix); 4 to taste lettuce leaves (optional); 1 count tomato, sliced

Inspired by Fat Frogg Bar and Grill The

Time35m

Serves4

Choice of cheese, fried egg, bacon and mayo.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burger

1 lb ground beef, 80/20

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tbs Tuscany sunflower oil

4 to taste burger buns

2 tbs butter (for toasting buns)

Cheese

4 to taste cheese slices (your choice: cheddar, American, Swiss, pepper jack)

Eggs

4 count Large eggs

1 tbs unsalted butter or oil (for frying eggs)

1/2 tsp salt (for eggs)

1/4 tsp black pepper (for eggs)

Bacon

8 slices streaky bacon (regular cut)

Mayo & Toppings

1/2 cups Mayonnaise

1 tsp Dijon mustard (optional, for mayo mix)

1/2 tsp hot sauce (optional, for mayo mix)

4 to taste lettuce leaves (optional)

1 count tomato, sliced

Method

Burger

Shape and season patties

Divide the ground beef into four equal portions (about 4 oz each). Form into patties about 3/4-inch thick, slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb to prevent doming. Season both sides of each patty with salt and freshly ground black pepper.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties, leaving space between them. Cook without moving 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium; adjust 1–2 minutes for desired doneness. In the last minute of cooking, place a slice of your chosen cheese on each patty and cover the pan briefly to melt (about 30–60 seconds). Transfer patties to a plate and let rest for 2 minutes.

Toast buns

While the patties rest, spread butter on cut sides of the buns. In a clean skillet over medium heat or on a griddle, toast the buns cut-side down until golden and lightly crisp, about 1–2 minutes. Set aside.

Bacon

Cook the bacon in a separate skillet over medium heat to your preferred crispness, 6–10 minutes, turning occasionally. For even cooking, start with a cold pan and lay the bacon strips flat, then turn the heat to medium. Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm (you can keep in a low oven at 200°F / 95°C).

Eggs

Fry eggs (sunny-side up or over-easy)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs into the pan, spacing them apart. Sprinkle each with a pinch of salt and a little black pepper. For sunny-side up: cook gently until whites are set and the yolks still runny, about 3–4 minutes. For over-easy: when whites are mostly set, carefully flip each egg and cook 15–30 seconds for a runny yolk. Remove eggs to a plate and keep warm.

Mayo & Toppings

Make the mayo: in a small bowl mix 1/2 cup mayonnaise with 1 teaspoon Dijon mustard and 1/2 teaspoon hot sauce (optional). Adjust seasoning to taste.

Assemble burgers: Spread a tablespoon of mayo mixture on the bottom bun. Place the cheeseburger patty on top, then add two slices of cooked bacon. Lay a fried egg on the bacon. Add tomato slice and lettuce if using. Spread a light layer of mayo on the top bun and close the burger.

Serve immediately while hot. Provide extra hot sauce or ketchup on the side if desired.