Moab Recipe

Make the sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 2 tbsp sweet pickle relish, 1/2 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp apple cider vinegar, 1/4 tsp onion powder and 1/4 tsp hot sauce if using. Whisk until smooth, taste and adjust seasoning. Refrigerate while preparing the other components so flavors meld.

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently shape each portion into a loose ball, then flatten into 3/4-inch-thick patties slightly larger than the brioche buns (they will shrink). Season both sides of each patty with 1 tsp kosher salt total divided among patties (about 1/4 tsp per patty), 1/2 tsp black pepper (divide evenly) and 1/2 tsp garlic powder (divide evenly). Do not overwork the meat.

Cook bacon

Heat a large skillet or cast-iron pan over medium heat. Add the 6 slices of pepper-smoked bacon in a single layer and cook until crisp, about 6–8 minutes, flipping occasionally. Transfer cooked bacon to a paper towel-lined plate to drain. Keep 1 tbsp of rendered bacon fat in the pan and discard the rest or save for another use.

Toast buns

Lower heat to medium-low. Spread 2 tbsp butter across the inside of the 4 brioche buns. In the same skillet with 1 tbsp bacon fat (add a little butter if pan is dry), toast the cut sides of the buns until golden, 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high and add 1 tbsp vegetable oil to the pan if it's dry. Place the patties in the hot skillet (work in two batches if necessary). Cook for 3 minutes without moving to develop a crust. Flip and immediately add a slice of American cheese to each patty. Cook 2–3 more minutes for medium doneness (internal temp ~160°F / 71°C). If cooking multiple batches, keep finished patties loosely covered with foil.

Fry eggs

While the second batch of patties finishes, reduce heat to medium-low and add a touch of butter to the pan. Crack 4 large eggs into the skillet, spacing them apart. Fry sunny-side up until whites are just set but yolks remain runny, about 2–3 minutes; sprinkle eggs with 1/2 tsp kosher salt and 1/4 tsp black pepper total (adjust to taste). If you prefer over-easy, flip carefully and cook 15–30 seconds more.

Assemble burgers

Spread about 1 tbsp of the secret sauce on both the top and bottom bun (adjust to taste). On the bottom bun, place a leaf of green leaf lettuce, then the cheese-topped patty, two slices of pepper-smoked bacon per burger, and a fried egg. Top with the bun crown smeared with sauce. Serve immediately.