Brunch Burger Recipe

Form patties

Divide ground Angus beef into two equal portions (about 8 oz each). Gently form each into a patty about 3/4 inch thick, making a slight dimple in the center with your thumb to reduce puffing while cooking.

Season both sides of each patty with salt, black pepper, and lightly brush or sprinkle Worcestershire sauce on the exterior of each patty.

Heat a heavy skillet or grill over medium-high heat. Add 1 tsp vegetable oil to the pan and let it shimmer.

Cook patties 3-4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan (or close the grill) to melt the cheese. Remove patties to rest for 2-3 minutes.

Split brioche buns. Lightly butter cut sides with the measured butter.

After patties are nearly done (or while resting), toast buttered buns cut-side down in a separate skillet or on the grill over medium heat until golden and crisp, about 1-2 minutes. Keep warm.

In a bowl combine sliced cabbage, shredded carrot, and sliced green onion.

In a small bowl whisk together apple cider vinegar, 2 tbsp mayonnaise, sugar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust salt or vinegar if needed. Let sit 5 minutes for flavors to meld.

Make spicy mayo by mixing 3 tbsp mayonnaise, 1 tbsp sriracha, and 1/2 tsp lemon juice until smooth. Taste and adjust heat or acidity.

Slice tomato into even rounds and thinly slice red onion. If using the optional fried egg, heat a small nonstick skillet over medium, add a little oil or butter, crack egg, and fry to desired doneness (sunny-side up recommended for brunch burger). Season egg with a pinch of salt and pepper.

Spread a generous layer of spicy mayo on the bottom half of each toasted brioche bun.

Place the cheddar-topped Angus patty on the mayo, then top the patty with a heaping 1/2 to 3/4 cup of cabbage slaw (per burger) to add freshness and tang.

Add tomato slice(s) and a few rings of red onion on top of the slaw. If using, add the fried egg on top of the cheese or slaw now.

Press a handful of kettle chips (~1/2 cup) over the toppings for crunchy texture, then cap with the top brioche bun spread with a thin layer of spicy mayo or plain mayo if desired.

Serve immediately with remaining kettle chips on the side.