Hangover Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly form into loose patties about 3/4-inch thick and 4 inches wide, handling minimally so they stay tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming when cooking.

Season both sides of the patties evenly with kosher salt, black pepper, and garlic powder just before cooking.

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–5 minutes). If using a grill, preheat to medium-high.

Add the patties to the hot pan (no added oil if using 80/20 beef). Cook undisturbed for 3–4 minutes to develop a crust, then flip and cook another 2–3 minutes for medium (adjust to preferred doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

Split the buns and butter the cut sides with the unsalted butter. Toast the buns face down in a separate skillet over medium heat for 1–2 minutes until golden brown. Remove and keep warm.

Cook bacon

In a medium skillet over medium heat, lay the bacon slices without overlapping. Cook 3–5 minutes per side depending on thickness until crisped to your liking. Transfer to a paper-towel-lined plate to drain. Reserve a little bacon fat in the pan (about 1 tsp) for frying eggs if desired, or wipe pan and add neutral oil.

Fry eggs

Heat a nonstick skillet over medium-low and add the neutral oil or reserved bacon fat. Crack the eggs into the pan. For sunny-side-up with runny yolks (classic hangover burger), cook gently for 2–3 minutes until whites are set but yolks remain soft. Season with salt and black pepper. If you prefer over-easy, cook 1–2 minutes then gently flip and cook 15–30 seconds more.

Make the sauce: In a small bowl combine mayonnaise, sugar-free ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, hot sauce (if using), paprika, salt, and black pepper. Whisk until smooth and taste; adjust seasoning (a little more vinegar for acidity or more ketchup for sweetness). Refrigerate until ready to use. Makes enough for two burgers.

If using lettuce, tomato, onion, and pickles, prepare them now: wash lettuce leaves, slice tomato into 2 thin rounds, and have onion slices and pickles ready.

To assemble each Hangover Burger: spread about 1–2 tablespoons of LC fry sauce on the bottom bun. Place a lettuce leaf (if using) on the sauce, then the cheddar-topped patty. Top the patty with three slices of crispy bacon. Carefully place a fried egg on top of the bacon. Add tomato, onion, and pickles as desired. Spread a little more sauce on the top bun and close the burger.

Serve immediately while the egg yolk is warm and the cheese is melty. Provide napkins — this is a gooey, hearty sandwich.