Breakfast Burger Recipe

Make batter: In a large bowl whisk together flour, sugar, baking powder, baking soda and 1/2 tsp salt. In a separate bowl whisk buttermilk, whole milk, 1 egg and 2 tbsp melted butter until combined. Pour wet into dry and stir until just combined; some small lumps are okay. Let rest 5–10 minutes.

Cook bacon: Heat a skillet over medium heat. Add bacon strips in a single layer and cook until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper towel–lined plate. While still warm, brush both sides of bacon with hot honey (reserve about 1 tbsp of hot honey for glazing pancakes if desired). Set aside.

Cook pancakes: Heat a griddle or large nonstick skillet over medium heat and brush with 1 tsp vegetable oil or a little butter. For each pancake, pour about 1/4 cup batter (for roughly 4 pancakes total, 2 pancakes per burger) onto the griddle and spread slightly. When bubbles form and edges set, about 2 minutes, flip and cook until golden, 1–2 minutes more. Immediately after flipping, brush the cooked top of each pancake with remaining hot honey (or use reserved 1 tbsp) so they soak in a touch of sweet heat. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while finishing other components.

Portion beef: Divide the 1 lb ground beef into four 4-oz loose balls for smash patties (makes two burgers using two patties each for a thicker sandwich; adjust if you prefer single-patty burgers). Lightly season the tops of each ball with a pinch of salt (use the 1 tsp salt) and pepper.

Smash and cook

Heat a heavy skillet or cast-iron griddle over medium-high heat and add 1 tsp neutral oil. When smoking lightly, place 2 beef balls on the hot surface (do not overcrowd). Immediately press each ball flat with a sturdy spatula or a metal press to about 1/4-inch thickness. Season the exposed top with a small pinch of salt and pepper. Cook undisturbed for 2–3 minutes until deep brown and edges are lacy. Flip and immediately place a slice of cheddar on each patty; cook another 30–60 seconds until cheese melts and patty is cooked through. Transfer patties to a plate and tent with foil. Repeat with remaining balls to make two burgers (or four patties total).

Fry eggs: In a nonstick skillet over medium heat, add 1 tsp butter. Crack two eggs into the pan and fry sunny-side up or to desired doneness. Season with 1/4 tsp salt and a pinch of pepper. For slightly set whites and runny yolks, cover pan for 30–45 seconds once whites are mostly set. Remove eggs and keep warm.

Assemble burgers: Place one honey-glazed pancake flat-side down. Top with two cheese-topped smash patties stacked (or one patty if using single-patty version). Add two strips of hot-honey bacon crosswise on top of the patties. Place the fried egg on the bacon, then top with the second honey-glazed pancake, flat-side up (so the honey-glazed sides face the interior).

Serve: Transfer the breakfast burger to a plate and serve immediately with 1/2 cup maple syrup on the side for dipping or drizzling. If desired, spoon a little extra hot honey over the top pancake. Repeat assembly for the second burger if making two servings.