Sunrise Patty Melt Recipe

Cook bacon and build jam

In a medium skillet over medium heat, add diced bacon and cook until fat renders and pieces are starting to crisp, about 6–8 minutes. Remove bacon pieces with a slotted spoon and reserve on paper towel, leaving about 1–2 tablespoons of bacon fat in the pan. Add the diced onion to the bacon fat and sauté over medium heat until translucent and starting to caramelize, 6–8 minutes. Stir in brown sugar, apple cider vinegar, maple syrup, and water. Scrape browned bits from the pan and simmer gently until the mixture is glossy and slightly thickened, about 3–5 minutes. Return the cooked bacon to the pan, stir to combine, taste and season with 1/4 tsp black pepper. Remove from heat and set aside; jam will thicken further as it cools.

Mix cream cheese

In a small bowl, combine softened cream cheese, finely chopped pickled jalapeños, 1 tsp pickling liquid, lime juice, garlic powder and 1/8 tsp salt. Mix until smooth and spreadable. Adjust heat or acidity to taste by adding more jalapeños or pickling liquid. Refrigerate until ready to assemble.

Prep patties

Divide the 1 lb ground beef into four 4-oz portions. Form each portion into a loose ball; do not overwork. Season both sides lightly with the 1 tsp salt and 1/2 tsp black pepper just before cooking.

Cook double-smash patties

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add 1–2 tbs neutral oil and spread. Working two patties at a time, place a meat ball on the hot surface and immediately smash flat with a heavy spatula to roughly 1/4-inch thickness. Season the exposed side with a little additional salt and pepper. Cook without moving until deep browned and edges are crisp, about 2 minutes. Flip, then immediately place a slice of cheddar on each patty. Cook another 45–60 seconds until cheese melts and patty is cooked through. Remove finished patties to a plate and keep warm. Repeat with remaining two patties.

Toast Texas toast

While finishing patties, heat a separate skillet over medium heat. Butter one side of each Texas toast slice. Toast buttered side down until golden, 2–3 minutes; flip and toast the other side briefly until lightly crisped, 1–2 minutes. Alternatively, toast under a broiler, watching closely so butter doesn't burn.

Fry eggs (over-easy)

In a small nonstick skillet, add 1 tsp butter or oil over medium heat. Crack one egg into the pan, cook until the whites are nearly set, about 1–1.5 minutes. Gently flip and cook 10–20 seconds for over-easy (yolk still runny). Season with a pinch of salt and pepper. Repeat for remaining eggs. Keep eggs warm.

Crisp tots

Prepare tater tots according to package directions — oven-bake at recommended temperature until golden and crisp, or deep-fry/air-fry as desired. Keep hot.

To build each Sunrise Patty Melt: spread about 1 tbsp (or to taste) jalapeño cream cheese on one slice of toasted Texas toast. Place two cheddar-topped smash patties stacked on the toast. Spoon 1–2 tablespoons bacon jam over the top patty. Carefully place an over-easy egg on the bacon jam. Top with the other toast slice. Optionally serve with sliced pickles on the side and a portion of hot tots.

Serve immediately while patties, toast and eggs are hot so the yolk can run into the sandwich when cut.