Brunch Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tablespoon Worcestershire sauce. Gently mix with your hands or a fork until combined—do not overwork. Divide into 4 equal portions and form into patties roughly 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook patties

Heat 1 teaspoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the patties, leaving space between them. Cook 3-4 minutes on the first side without moving, until a brown crust forms. Flip and cook 3 minutes more for medium (adjust time +/- for desired doneness). In the last minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese. Transfer cooked patties to a warm plate and tent with foil.

Cook bacon

While burgers cook, place bacon strips in a cold skillet and turn heat to medium. Cook 6–10 minutes, flipping occasionally, until crisp-ish to your liking. Transfer to a paper towel-lined plate to drain.

Prepare tomato & onion

Slice the ripe tomato into 4 thick slices and thinly slice the red onion. Brush tomato slices lightly with 1 teaspoon olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Fry eggs (sunny-side or over-easy)

In a nonstick skillet, melt 1 tablespoon butter over medium-low. Crack two eggs into the pan and cook for sunny-side up: 2–3 minutes until whites are set but yolks still runny. For over-easy, cook until whites set, flip gently, and cook 10–20 seconds more. Repeat for remaining two eggs, adding remaining 1 tablespoon butter if needed. Season eggs lightly with salt and pepper.

Warm spinach

Briefly wilt the baby spinach or arugula in the same pan used for eggs for 15–30 seconds with residual heat; season lightly or leave raw if preferred.

Make burger sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon ketchup and 1 teaspoon hot sauce (optional). Taste and adjust seasoning; set aside.

Toast buns

Split the 4 buns and toast cut sides in a clean skillet or under a broiler until golden, brushing cut sides with a little butter if desired (about 1–2 minutes).

Assemble burgers

Spread a tablespoon of the burger sauce on the bottom of each toasted bun. Place a handful of wilted spinach or raw greens on the sauce, then set a cheese-topped patty on each. Top the patty with 2 slices of bacon (or 1 folded), then a tomato slice and a few rings of red onion. Carefully place a fried egg on top of the tomato. Finish with the top bun spread with a little additional sauce if desired. Serve immediately so the runny yolk adds richness.

Serve each Brunch Burger hot with optional sides such as hand-cut fries, roasted potatoes, or a side salad. Provide napkins—the runny yolk and sauce can be messy. Leftover patties and eggs can be stored separately in the refrigerator for up to 2 days; reheat patties gently in a skillet and re-fry eggs to order.