Big Boy Special & 4 Eggs Recipe

Make burger patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4" thick and slightly wider than the bun, taking care not to overwork the meat. Season both sides of each patty evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Cook fries

Preheat the oven and bake the frozen French fries according to package instructions (typically 425°F / 220°C for 18–22 minutes), tossing halfway for even browning. When fries come out, immediately sprinkle 1/2 tsp salt over them and set aside. (If using an air fryer: 400°F / 200°C for 12–16 minutes, shake halfway.)

Cook patties

Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the patties and cook without moving for 3–4 minutes, until a brown crust forms. Flip and cook another 3 minutes for medium; in the last 1 minute of cooking place a slice of American cheese on each patty and cover the pan for 30–60 seconds to melt. Remove patties to a plate and let rest 2 minutes.

Toast buns

Lightly butter or oil the cut sides of the 2 hamburger buns (optional). In the same pan over medium heat, place buns cut-side down and toast 1–2 minutes until golden. Remove.

Prepare sauce / assemble

In a small bowl combine 3 tbs mayonnaise, 2 tbs ketchup and 1 tsp yellow mustard; mix to make a simple burger sauce. Spread a tablespoon of sauce on both top and bottom buns. On each bottom bun layer: shredded lettuce (about 1/4 cup), two pickle slices, a cheeseburger patty, two tomato slices, some sliced red onion, then the top bun. Repeat for the second burger.

Plate: place both assembled Big Boy-style burgers on plates with the baked fries alongside. Serve immediately while hot.

Heat pan

While burgers or fries are finishing, heat a large nonstick skillet over medium heat and add 1 tablespoon butter. Let the butter melt and foam but not brown.

Cook eggs

Crack each of the 4 large eggs into the pan, spacing them so they don't crowd. Cook undisturbed 2–3 minutes for set whites and runny yolks (sunny-side up), or until whites are mostly set. If you prefer firmer yolks, cover the pan with a lid for 30–60 seconds or flip the eggs gently to make over-easy (cook 20–30 seconds after flipping). Season eggs with 1/4 tsp salt and 1/4 tsp black pepper while cooking.

Finish and serve

Use a spatula to transfer the cooked eggs to plates beside the burgers and fries or serve in a separate dish. Serve immediately so yolks remain warm and, if desired, offer extra salt and pepper to taste.