Breakfast Burger Recipe

Form Patties

Place ground beef in a bowl. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Gently mix only until combined — do not overwork. Divide into two equal portions and form two 4-inch patties about 3/4-inch thick, making a slight dimple in the center of each to prevent doming.

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and let it shimmer. Cook patties 3–4 minutes per side for medium (adjust time for preferred doneness). During the last minute of cooking, place a slice of sharp cheddar on each patty and cover the skillet to melt the cheese. Remove patties and let rest briefly.

If using pre-smoked thin-sliced pit beef, skip to assembly. To make a quick stovetop-style pit beef, slice the roast very thin against the grain. Season the slices with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp liquid smoke (optional). Sear slices quickly in a hot skillet 30–45 seconds per side until caramelized but still medium-rare. Keep warm.

Combine 1/4 cup maple syrup, 2 tbsp bourbon, 1 tsp Dijon, 1 tsp apple cider vinegar, 1/2 tsp soy sauce, and 1/4 tsp red pepper flakes in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce for 3–5 minutes until slightly syrupy and glossy. Taste and adjust seasoning. Remove from heat and set aside.

When patties and pit beef slices are warm, brush a thin coat of the bourbon maple glaze over the cheddar-topped patties and lightly over the pit beef slices to coat and add shine.

While patties cook, lay 4 bacon strips in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. For convenience you can bake at 400°F (200°C) for 15–18 minutes until crisp.

For a quick hollandaise-like sauce: melt 3 tbsp butter gently and keep warm (not browned). In a small heatproof bowl whisk 1 egg yolk with 1/2 tsp lemon juice and 1 tsp hot water until slightly thickened. Place the bowl over (not touching) a saucepan of simmering water (double boiler). Whisk continuously and very slowly drizzle in the warm melted butter until the sauce emulsifies and thickens to a hollandaise consistency. Season with 1/4 tsp salt and a pinch (1/8 tsp) white pepper or cayenne. Keep warm but do not overheat or it will separate.

Alternatively, poach 2 whole large eggs: bring a wide shallow pan of water to a gentle simmer, add 1 tbsp vinegar (optional), stir to create a gentle whirlpool, and slip in one egg at a time. Poach 3 minutes for a runny yolk or up to 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on paper towel.

Split English muffins or brioche buns and butter the cut sides with 1 tbsp butter. Toast in a hot skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Place the bottom half of the toasted bun on a plate. Layer with a small handful (about 1/4 cup) of arugula or baby greens if using. Top with 2–3 ounces of thin-sliced pit beef (reserve any extra). Place the cheddar-topped burger patty on top of the pit beef.

Arrange two strips of cooked bacon (stacked or crisscrossed) on the patty. Top with a poached egg (or two halves if you made whole eggs) or spoon 1–2 tbsp of the hollandaise-style sauce over the patty and bacon. Drizzle an additional 1 tsp of the bourbon maple glaze over the egg or sauce for brightness and bourbon-maple flavor.

Finish with a sprinkle of chopped chives and a few pickled red onions if desired. Place the top bun and serve immediately while hot.