The Hangover Burger Recipe

Mix and portion

Place the ground Black Angus beef in a bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. Mix gently with your hands or a spatula just until combined — avoid overworking to keep patties tender. Divide into 4 equal portions (about 4 oz each for 4 smaller patties, or make 2 larger patties if preferred). Form each portion into a patty about 3/4 inch thick and make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tsp neutral oil. When the oil is shimmering, place patties in the pan leaving space between them. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and immediately reduce heat to medium. Top each patty with a slice of cheddar cheese during the last 1-2 minutes of cooking and cover the skillet with a lid to melt cheese. Cook to desired doneness (about 3-4 minutes per side for medium). Remove patties to a plate and tent with foil to rest for 3-5 minutes.

Cook bacon

While patties rest or before cooking patties, cook the applewood smoked bacon in a skillet over medium heat until crisp, turning occasionally, about 6-9 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. If you like very crispy bacon, bake at 400°F (200°C) on a sheet pan for 12-18 minutes.

Assemble bacon on patties

Stack 2-3 slices of cooked bacon per burger (depending on preference) on top of the cheese-melted patties or directly on the cheese when assembling the burger so bacon stays warm and slightly melded into the cheese layer.

In a small bowl, combine mayonnaise, yellow mustard, ketchup, optional hot sauce, lemon juice, salt, and black pepper. Whisk until smooth and taste-adjust. Refrigerate until ready to use. This tangy sauce balances the rich beef and bacon.

Prepare buns

Split the buns and lightly butter cut sides with softened butter. Toast cut-side down in a skillet or on a griddle over medium heat until golden brown, about 1-2 minutes. Toasting helps prevent sogginess from the sauce and keeps the bun sturdy.

Prepare produce

While buns toast, wash and dry lettuce leaves. Slice tomato into 1/4-inch thick rounds and thinly slice the red onion into rings. Pat tomato slices dry to avoid excess moisture.

Fry eggs (optional)

If using fried eggs, heat a nonstick skillet over medium, add a little butter or oil, crack eggs in, and cook until whites are set and edges are crispy, leaving yolks runny if desired (about 2-3 minutes). Season lightly with salt and pepper. Slide an egg onto each burger when assembling.

Spread a generous tablespoon of the prepared sauce on the bottom bun. Place a lettuce leaf on the sauce, then a tomato slice and a few rings of red onion. Add the cheese-topped patty, then the applewood smoked bacon stack. If using, add pickles and the fried egg on top of the bacon. Spoon a bit more sauce on the top bun, close the burger, press gently to compact, and serve immediately with fries or a side salad.