Brunch Burgers Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3.5 inches wide and 3/4 inch thick, handling the meat lightly so it stays tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty evenly with kosher salt, freshly ground black pepper, and a light drizzle (or brush) of Worcestershire sauce.

Place a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon unsalted butter; when it foams and begins to brown slightly (about 30–45 seconds), add the patties, leaving space between them. Cook undisturbed for 3–4 minutes until a brown crust forms on the bottom.

Flip the patties and reduce heat to medium. Cook 3 minutes more for medium (adjust 2–4 minutes depending on desired doneness). During the last 30–60 seconds of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.

Cook eggs (brunch style)

While patties cook, heat a nonstick skillet over medium-low heat and add a small pat of butter or a quick spray of oil. For fried over-easy/over-medium eggs: crack eggs into the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, cook until whites are set (about 2–3 minutes), then carefully flip and cook 30–60 seconds more for runny yolks (longer for firmer yolks). For scrambled eggs: whisk 4 eggs with 2 tablespoons milk, salt and pepper; cook over medium-low heat, stirring gently until soft curds form (about 3–4 minutes).

If using bacon, cook to crispness in a separate pan or in the oven on a rack at 400°F (200°C) for 12–15 minutes. Drain on paper towels.

If using caramelized onions, warm them gently in the skillet for 1–2 minutes to bring up flavor and loosen texture.

Split buns and spread 1 tablespoon mayonnaise on the bottom halves and a light smear of Dijon mustard and ketchup on the top halves (approx. 1 tsp Dijon, 1/2 tbsp ketchup each).

Heat a small skillet over medium heat and add 2 tablespoons unsalted butter. When foaming, place buns cut-side down and toast until golden brown, about 1–2 minutes. Remove and keep warm.

On each bottom bun, place a small handful of spinach or arugula, then the cheeseburger patty. Top the patty with a slice of tomato, then either a fried egg (if using over-easy or over-medium) or a portion of scrambled eggs. Add two strips of bacon and/or a spoonful of caramelized onions if using.

Cap with the toasted top bun. Serve immediately with optional hot sauce on the side.

Leftovers: refrigerate components separately (patties, eggs, buns) up to 2 days; reheat patties gently in a skillet and toast buns before assembling.