The Royale Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow thumb indentation in the center of each patty to prevent doming while cooking.

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Lightly brush both sides with 1/2 tsp neutral oil (this helps sear the surface). Brush or sprinkle 1/4 tbs Worcestershire sauce over each patty just before cooking.

Preheat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes).

Place the patties on the hot skillet. Cook without moving for 3 minutes to develop a brown crust. Flip once and cook 2–3 minutes more for medium (adjust 1–2 minutes for rarer/longer for well-done). During the last 60–90 seconds of cooking, place one slice of American cheese on each patty and cover the pan briefly to melt the cheese.

While the patties cook, heat a separate skillet over medium heat. Add the thick-cut bacon slices in a single layer. Cook 3–4 minutes per side, turning as needed, until fat is rendered and bacon is crisp at the edges but still meaty in the center (adjust time depending on thickness). Transfer cooked bacon to a paper-towel-lined plate and keep warm.

Sunny-Side-Up Eggs

In the same bacon skillet (leave a tablespoon of bacon fat for flavor) or a clean nonstick skillet, add 1 tbs butter and let it melt over medium-low heat. Crack two large eggs into the pan, spaced so they don't touch. Cook gently, basting the whites with the melted butter/fat if needed, until the whites are set but the yolks remain runny (about 3–4 minutes). Season eggs with salt and pepper to taste. If you prefer the tops just set without flipping, you can cover the pan for 30–45 seconds.

Keep eggs warm on low heat or on a warm plate until assembly.

Split the brioche buns and spread the softened butter evenly on the cut sides. Toast buttered sides on a hot skillet or griddle for 1–2 minutes until golden brown. Remove and keep warm.

Mix mayonnaise and Dijon mustard in a small bowl to make a simple burger sauce. Taste and adjust proportions if desired.

Prepare tomato slices, onion, pickle slices, and lettuce leaves so they are ready for assembly. Pat tomato slices dry so they don't make the bun soggy.

Spread about 1 tbs of the mayo-Dijon sauce onto the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bun, then add a cheeseburger patty (cheese side up).

Top each patty with 3–4 slices of the thick-cut bacon (arrange to cover the patty).

Add tomato slice(s), red onion rings, and dill pickle slices on top of the bacon.

Carefully place a sunny-side-up egg on top of the toppings, yolk-side up. If desired, season the egg again with a light pinch of salt and pepper.

Spread a thin layer of sauce on the inside of the top bun, close the burger gently, and serve immediately so the egg yolk can run into the burger when cut.