Sunrise Burger Recipe

Cook bacon until crisp

Heat a large skillet over medium heat. Add the thick-cut bacon in a single layer and cook, flipping occasionally, until edges are brown and bacon is crisp but not hard, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Keep pan drippings in the skillet for additional flavor (or discard and wipe clean if preferred).

Form and season patty

If not already formed, gently shape 8 oz Angus ground beef into a patty about 3/4–1 inch thick and slightly wider than the bun. Make a shallow dimple in the center with your thumb to reduce doming. Season both sides generously with kosher salt and freshly ground black pepper.

Sear the patty

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place the patty in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook the second side for 3 minutes for medium-rare to medium, or 4–5 minutes for medium-well, adjusting to desired doneness.

Add cheese

About 1 minute before the patty is done, lay 1–2 slices of sharp cheddar on top of the patty. Reduce heat to low, cover the pan with a lid for 30–60 seconds to help the cheese melt.

Rest patty

Remove the patty to a plate and let it rest for 2–3 minutes while you fry the egg and toast the bun. Resting helps juices redistribute.

Fry the egg sunny-side

In a small nonstick skillet, melt 1 teaspoon butter over medium-low heat. Crack 1 large egg into the pan. Cook gently until the whites are fully set but the yolk remains runny, about 2–3 minutes. Season with 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. For a slightly set yolk, cover pan for the final 20–30 seconds. Remove with a spatula and keep warm on the plate.

Toast brioche bun

Spread 1 teaspoon unsalted butter on the cut faces of the brioche bun. In a clean skillet over medium heat (or under a broiler), toast the buttered cut sides until golden brown, about 1–2 minutes in a skillet or 30–60 seconds under a broiler. Remove and set aside.

Prepare spread

In a small bowl, mix 1 tablespoon mayonnaise with 1/2 teaspoon yellow mustard. Spread the mayo-mustard on the bottom half of the toasted bun. Spread a thin layer of mayonnaise on the top half if you like.

Assemble burger

Place any optional lettuce leaf on the bottom bun, then add tomato slices and pickles if using. Set the rested cheddar-topped Angus patty on the bun. Layer the crisp bacon slices on top of the melted cheese. Carefully place the fried egg on the bacon. Cap with the top brioche bun. Press gently to compact slightly and serve immediately.

Slice in half if desired and serve with fries or a side salad. Be mindful the yolk may run—have napkins ready.