Bacon Egg Burger Recipe

Prep patties

Divide the 1 lb ground beef into 4 even portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than your buns. Season both sides with salt (about 1/4 tsp per side), pepper and garlic powder.

Cook bacon

In a large skillet over medium heat, lay out the 8 bacon strips and cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and keep warm.

Cook patties

After removing bacon, increase heat to medium-high. Place patties in the hot skillet (you can use the bacon fat for flavor; if using a different pan, add 1 tsp oil). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium doneness. Place a slice of cheddar on each patty during the last minute and cover the pan briefly to melt the cheese.

Fry eggs

In a separate nonstick skillet, melt 1 tsp butter over medium heat. Crack in the 4 eggs and cook sunny-side-up until whites are set but yolks remain runny, about 3–4 minutes. For over-easy eggs, carefully flip and cook 15–30 seconds more. Season eggs lightly with a pinch of salt and pepper.

Toast buns & assemble

Spread 1/2 tbs softened butter on the cut sides of each bun. Toast in a clean skillet over medium heat until golden, about 1–2 minutes per side. To assemble each burger: spread 1 tbs mayo on the bottom bun, add lettuce, tomato slice, and a cheeseburger patty, then place two strips of bacon, one fried egg, a few pickle slices and a spoonful of ketchup and a little mustard on the top bun. Close and serve immediately.

Prepare potatoes by peeling (optional) and cutting into 1/4- to 1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Heat vegetable oil in a deep skillet or pot to 325°F (if you don't have a thermometer, heat on medium until a small piece of potato sizzles gently). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (or medium-high). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with 1 tsp salt and 1/2 tsp paprika. Serve hot.

Fill four glasses with ice and pour 1 cup iced tea or soda into each glass. Serve chilled alongside the burger and fries.