Name: Proper Chophouses Sunrise Breakfast Burger* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 4 slices American cheese slices; 8 slices applewood-smoked bacon; 2 each large eggs; 2 tbsp unsalted butter; 2 each hamburger buns (sesame or brioche); 2 tbsp mayonnaise; 1 tsp yellow mustard; 4 leaves lettuce leaves; 1 each tomato; 0.25 each red onion; 6 slices dill pickle slices; 1 lb Yukon Gold or russet potatoes, scrubbed and diced into 1/2-inch cubes; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp chopped fresh parsley (optional)

Method

Burger

Prepare patties

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than your buns. Do not overwork the meat. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper per patty.

Cook bacon

In a medium skillet over medium heat, cook 8 slices of applewood-smoked bacon until crisp, 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for extra flavor (optional) and discard excess.

Cook patties

Heat a heavy skillet or griddle over medium-high heat. Add 1 tbsp butter or the reserved bacon fat and let it melt and coat the surface. Add patties and cook 3–4 minutes on the first side without pressing. Flip and top each patty immediately with 2 slices of American cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent with foil to keep warm.

Toast buns

Meanwhile, split buns and spread a thin layer of butter on the cut sides. In a clean skillet over medium heat or on the griddle, toast buttered cut sides until golden, about 1–2 minutes.

Fry eggs (sunrise style)

Wipe the skillet lightly. Add remaining 1 tbsp butter and heat over medium. Crack 2 eggs into the skillet and cook sunny-side up for 2–3 minutes until whites are set but yolks still runny. Season with a pinch of salt and pepper. If you prefer over-easy, flip gently and cook 15–20 seconds more.

Assemble burgers

Spread 1 tbsp mayonnaise mixed with 1 tsp mustard across both bottom buns (use 1/2 tbsp mayo per bun). Place a lettuce leaf on each bottom bun, then place the cheesy beef patty, followed by 4 slices of bacon per burger (arrange to cover patty). Top bacon with a fried egg, two tomato slices (from the 1 tomato, about 3/4-inch thick each), a few thin slices of red onion, and 3 pickle slices. Cap with the toasted top bun and press gently to set.

Golden Breakfast Potatoes

Par-cook potatoes (optional, faster crisping)

If you want crispier potatoes faster, place diced potatoes in a pot of salted cold water, bring to a simmer, and cook 3 minutes. Drain and pat very dry. If skipping this step, proceed with raw diced potatoes—cook time will be slightly longer.

Pan-fry potatoes

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams, add the dried and patted potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir or toss and continue to cook, stirring every 2–3 minutes, until potatoes are golden and tender, 12–18 minutes total (longer if you skipped par-cooking).

Season potatoes

When potatoes are nearly done, sprinkle 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper over them. Stir to coat evenly and cook 1–2 minutes more to bloom the spices. Taste and adjust seasoning.

Finish and serve

Remove from heat and stir in 1 tbsp chopped fresh parsley (optional). Transfer to a serving plate and serve alongside the assembled Sunrise Breakfast Burgers.