Hangover Burger Recipe

1. Make and shape patties

Place the 1 lb ground beef in a bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp Worcestershire sauce. Gently mix with your hands until just combined; avoid overworking. Divide into 4 equal portions (about 4 oz each) and shape into loose patties about 3/4-inch thick, slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to prevent puffing during cooking.

2. Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until smoking point starts (about 4–6 minutes). Add a light brush of oil if the pan is not well seasoned. Place patties in the hot pan and cook 3 minutes undisturbed. Flip and immediately place a slice of cheddar on each patty. Cook another 2–3 minutes for medium (adjust 1–2 minutes for desired doneness). If using, baste with pan juices. Remove patties to a warm plate and tent with foil to rest while finishing other components.

3. Cook bacon

While patties cook, heat a separate skillet over medium heat. Add bacon in a single layer and cook 3–5 minutes per side until crisp to your preference. Transfer to a paper towel-lined plate to drain.

4. Fry eggs

Lower heat to medium-low and add a tablespoon of butter or a little oil to the skillet used for bacon. Crack eggs into the pan and cook sunny-side up until whites are set but yolks are still runny, about 2–3 minutes; cover the skillet briefly for slightly set yolks (optional). Season with a pinch of salt and pepper. For over-easy, flip carefully and cook 20–30 seconds more.

5. Cook hash browns

Cook frozen hash brown patties according to package directions in a skillet with 1 tbsp butter, or pan-fry homemade shredded potatoes in 2 tbsp butter over medium-high heat until golden and crisp, about 4–6 minutes per side. Keep warm in a low oven (200°F / 95°C) while assembling.

6. Toast buns

Butter the cut sides of the 4 buns (about 2 tbsp butter total). Toast buttered sides face-down in a clean skillet over medium heat until golden, about 1–2 minutes. Sprinkle toasted buns with a little everything bagel seasoning if using.

7. Prep produce

Slice tomato into 4 rounds and thinly slice half a red onion. Rinse and dry lettuce leaves. Have pickle slices ready.

8. Assemble burgers

Spread about 1 tbsp of sauce (see sauce section) on both toasted bun bottoms. Place lettuce, then a hash brown patty, then the cheesed beef patty. Top patty with 2 slices bacon, a fried egg, tomato slice, red onion, and 2 pickle slices. Spread a little more sauce on the top bun and close the burger. Repeat for remaining burgers.

9. Make hangover sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp hot sauce (optional), 1 tsp hot honey or maple syrup, and 1 tsp pickle juice until smooth. Taste and adjust seasoning; add more pickle juice for tang or hot sauce for heat. Keep chilled until ready to use.

10. Serve immediately while patties, eggs, and hash browns are hot. Provide napkins and optionally extra hot sauce on the side. Leftover components keep separately in airtight containers for up to 2 days (eggs best freshly cooked).