Brunch Burger Recipe

Quick pickled onions

Combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a small heatproof bowl or jar. Add the thinly sliced red onion, press down so submerged, and let sit at room temperature for at least 15 minutes (can be made ahead and refrigerated up to 1 week).

Tabasco aioli

In a small bowl mix 1/2 cup mayonnaise, 1 tsp Tabasco, 1 tsp lemon juice, 1/2 tsp grated garlic and 1/4 tsp black pepper. Taste and adjust heat or acidity. Refrigerate until ready to use.

Preheat oven and prepare fries. If baking frozen fries: preheat oven to 425°F (220°C). Spread 4 cups fries on a baking sheet, drizzle with 2 tbsp oil, toss to coat, and arrange in a single layer. Bake 18–25 minutes, flipping once, until golden and crisp. If frying fresh fries: heat oil to 350°F (175°C) and fry in batches until golden, 3–5 minutes; drain on paper towels. Season immediately with 1 tsp kosher salt and chopped parsley if using.

Form patties: Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a loose patty about 4 inches across and slightly thinner in the center; do not overwork the meat. Season both sides with 1/2 tsp coarse salt and 1/4 tsp black pepper per patty.

Cook bacon: In a skillet over medium heat, cook 4 slices of bacon until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and keep warm. Reserve 1 tbsp bacon fat in pan for eggs or discard if preferred.

Cook patties: Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add a small amount of neutral oil if pan is dry. Add patties and cook for 3–4 minutes without moving to form a crust. Flip and cook another 2 minutes for medium (adjust time for desired doneness). In the last 30–45 seconds, top each patty with 2 slices Cooper's American cheese, cover pan briefly so cheese melts.

Warm ham: While cheese melts, briefly warm the 4 slices of ham in the pan for 20–30 seconds per side until heated and slightly browned. Keep warm.

Toast bagels: Spread 1 tsp butter on each cut bagel half. Toast in a skillet or under broiler until golden, about 1–2 minutes. If you want extra everything flavor, sprinkle 1/2 tsp everything bagel seasoning on buttered halves before toasting.

Easy fried eggs (over-easy)

Using the reserved bacon fat or 1 tsp oil in the skillet, reduce heat to medium-low. Crack 2 large eggs into the pan (or do separately if pan small). Cook until whites are set but yolks still soft, about 2–3 minutes; flip gently and cook 10–20 seconds for just-set tops (over-easy). Season each egg with a pinch of salt and pepper. If you prefer runnier yolks, skip flipping (sunny-side up) and cover briefly to set whites.

Assemble burgers: Spread about 1 tbsp Tabasco aioli on the bottom half of each toasted everything bagel. Place a slice or two of warm ham on the aioli, then the cheeseburger patty. Top the patty with 2 slices of bacon (or fold bacon if you prefer). Add a quick-pickled onion (about 1–2 tbsp per burger) over the bacon, then top with the fried egg. Finish with the top bagel half. Serve immediately with fries on the side.

Serve & store: Serve hot. Leftover pickled onions and aioli can be refrigerated up to one week. Cooked patties and bacon are best eaten same day; refrigerate and use within 2 days.