Name: Hilltop Tap Houses The Hilltop Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 slice American cheese slices; 2 each large eggs; 6 slice bacon strips (thick-cut); 0.25 cup mayonnaise; 2 each burger buns (preferably brioche); 2 tbs unsalted butter (softened for toasting); 4 leaf romaine or iceberg lettuce leaves; 1 large tomato; 1 tbs vegetable oil (or neutral oil)

Method

Burger

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 4–4.5 inches in diameter and about 3/4 inch thick, creating a slight shallow dimple in the center of each patty with your thumb. Do not overwork the meat. Season both sides of each patty with kosher salt and freshly ground black pepper (about 1/2 tsp salt and 1/4 tsp pepper per patty).

Cook bacon

Heat a large skillet over medium heat. Lay the 6 bacon strips in a single layer and cook 3–5 minutes per side, turning occasionally, until crisped to your preference. Transfer cooked bacon to a paper-towel-lined plate to drain. Reserve about 1 tablespoon of bacon fat in the pan (discard excess or save for another use).

Toast buns

Spread the softened butter evenly on the cut faces of the 2 buns. Place buns, cut side down, in a clean skillet over medium heat (or on a griddle) and toast until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Fry eggs

Wipe the skillet clean if needed and add 1 tablespoon vegetable oil (or use reserved bacon fat). Heat over medium. Crack 2 eggs into the skillet and fry sunny-side up or over-easy according to preference: cook until whites are set but yolks remain runny (sunny-side up) or flip gently and cook 10–20 seconds for over-easy. Season the eggs with a pinch of salt and pepper. Remove eggs to a plate and keep warm.

Cook patties

Increase heat to medium-high. If using the same skillet, add a light brush of oil if dry. Place the patties in the hot skillet and cook without moving for about 3–4 minutes to develop a crust. Flip once and cook another 3–4 minutes for medium (adjust time +/- 1–2 minutes for rarer or more well-done). During the last 30–60 seconds of cooking, lay 2 slices of American cheese on each patty, cover the pan with a lid for 30–45 seconds to melt the cheese.

Prepare tomato and lettuce

While patties finish, slice the large tomato into 1/4–1/2 inch thick slices (use 2 slices per burger). Rinse and pat dry the 4 lettuce leaves and trim to bun size if needed.

Assemble burgers

Spread approximately 1 tablespoon of mayonnaise on the top and bottom halves of each toasted bun (use about 2 tablespoons mayo per burger total). On the bottom bun place a lettuce leaf, then a tomato slice, then the cheeseburger patty. Lay 3 bacon strips across the patty, then carefully place one fried egg on top. Cap with the top bun smeared with mayo.

Serve

Serve the assembled burgers immediately while hot so the cheese is melted and the egg yolk is warm. Optionally serve with pickles and fries or a side salad.