Breakfast Burger* Recipe

Make biscuit dough

Preheat oven to 425°F (220°C). In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder and 1/2 tsp sugar. Cut 2 tbsp cold unsalted butter into small cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in 1 tbsp cold heavy cream and 1/2 cup cold whole milk just until a shaggy dough forms; do not overmix. Turn dough onto a lightly floured surface, gently pat to 3/4" thickness and using a 3" round cutter (or glass) cut one biscuit. Gather scraps, press once and cut again. Place biscuit onto a baking sheet lined with parchment. Beat 1 egg and brush the top lightly for gloss. Bake 12–14 minutes until golden. Remove and brush with 1 tsp butter; keep warm.

Form and season patty

While biscuit bakes, form the 8 oz ground beef into a loose patty about 3/4" thick, making a shallow dimple in the center to promote even cooking. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep chilled until ready to cook.

Cook burger

Heat a cast-iron skillet or grill pan over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the patty and cook 4–5 minutes without moving until a crust forms. Flip and cook another 4–5 minutes for medium (adjust time ±1–2 minutes for desired doneness). If using cheese, place 1 slice on the patty in the last minute and cover pan to melt. Remove patty and let rest 3 minutes while finishing egg and fries.

Fry egg

In a small nonstick skillet over medium-low heat add 1 tsp neutral oil. Crack 1 large egg into the pan and season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. For a sunny-side-up egg: cook gently 2–3 minutes until whites are set but yolk still runny (cover 30–45 seconds if the top needs to set). For over-easy: cook 1–2 minutes then carefully flip and cook 15–30 seconds. Keep warm.

Assemble burger

Split the warm biscuit in half. Place the rested burger patty on the bottom half, top with the fried egg, optional cheddar slice (if not melted earlier), and optional pickled jalapeños or pickles. Cap with the biscuit top and serve immediately with home fries on the side.

Prepare potatoes

Wash and dice 1 russet potato into 1/2" cubes (leave skin on if desired). Thinly slice 1/4 small yellow onion.

Cook home fries

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the potato cubes in an even layer (work in batches if needed). Let cook undisturbed 4–5 minutes to develop color, then stir. Add the sliced onion and continue to cook 6–8 minutes, stirring occasionally, until potatoes are tender and edges are crisp. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Taste and adjust seasoning. Keep warm until serving.

Plate the assembled breakfast burger on the house biscuit with home fries to the side. Optionally brush the biscuit again with a little additional butter. Serve hot.