Breakfast Burger Recipe

Prepare Patties

In a medium bowl, combine ground beef with salt, black pepper, and garlic powder. Mix just until combined. Divide into 4 equal portions and form into flat patties slightly larger than your buns. Make a small indent in the center of each patty with your thumb to prevent puffing.

Preheat a skillet or grill over medium-high heat. Cook patties for about 3-4 minutes per side, or until desired doneness. Add a slice of cheddar cheese onto each patty in the last minute of cooking and cover to melt the cheese.

Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.

Wash and dry lettuce leaves. Slice tomato into 4 thick slices. Slice red onion into rings. Set all toppings aside.

Fry eggs in a non-stick skillet with butter over medium heat until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper to taste.

Toast burger buns in a dry skillet or under a broiler until golden, about 1-2 minutes.

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, pickle relish, garlic powder, and paprika. Mix well until smooth. Set aside or refrigerate until ready to assemble burgers.

Peel and cut potatoes into thin fries. Soak in cold water for at least 30 minutes, then drain and pat dry thoroughly.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry potatoes in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and sprinkle with salt.

Spread burger sauce on both the top and bottom buns. On each bottom bun, layer lettuce, a slice of tomato, a cheesy beef patty, 2 slices of bacon, onion rings, pickle slices, and a fried egg. Top with the other half of the bun. Serve immediately with fries on the side.