Breakfast Burger Recipe

Form and cook patty

Divide 0.5 lb ground beef into a single portion and gently form into a 3.5-4 inch patty about 3/4 inch thick, pressing a slight dimple in the center. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a skillet or griddle over medium-high heat until hot. Add 1 tablespoon unsalted butter and swirl to coat. Place the patty in the pan and cook for 3-4 minutes without moving until a brown crust forms. Flip and cook 2-3 minutes for medium (adjust time for desired doneness). During the last 30–45 seconds, place the cheddar slice on the patty to melt. Remove patty to a plate and tent with foil to rest.

Toast bun

Lower heat to medium. Halve the brioche bun. Melt 1/2 tablespoon butter in the skillet. Place cut sides of the bun down and toast 1-2 minutes until golden and lightly crisp. Remove and set aside.

Cook the egg

In a small bowl whisk 1 large egg with 1 teaspoon milk, 1/8 tsp salt and a pinch (1/16 tsp) black pepper until blended. Wipe the skillet clean or use a nonstick pan and heat over medium. Add a small pat of butter or a light spray of oil. For a fried egg: crack egg into pan and cook until whites set and edges are set, 2-3 minutes; for over-easy, carefully flip and cook 10–20 seconds more. For a folded/scrambled egg: pour mixture into pan and gently scramble until just set, about 1-2 minutes. Transfer egg to the bun bottom or onto the warmed cheese-topped patty so the cheese adheres and melts slightly.

Cook bacon

In the same skillet or a separate pan over medium heat, cook 2 slices bacon until crisp, about 3–5 minutes, turning as needed. Drain on paper towel, then break in half crosswise.

Prepare sauce and tomato

In a small bowl combine 1 tablespoon mayonnaise, 1/2 teaspoon Dijon mustard and 1/4 teaspoon hot sauce (optional). Spread the sauce on the toasted top and bottom bun halves. Lightly season the tomato slices with 1/16 tsp (0.0625 tsp) salt.

Assemble the burger: place a small handful (about 1/4 cup) of spring greens or arugula on the bottom bun (on top of sauce), add the warmed cheese-topped beef patty, set the cooked egg on the patty (or place egg on bun then patty on top if preferred), layer the bacon pieces across the egg, and add tomato slices. Cap with the top bun. Press gently to compact. Serve immediately.

Notes: If making multiple burgers, keep cooked patties tented in a low oven (200°F/95°C) while finishing remaining components. Adjust egg style and doneness to preference; runny yolk will act as extra sauce.