Introduction
Imagine combining the best parts of a classic breakfast with the satisfying heft of a burger. This Breakfast Burger does exactly that, featuring a juicy patty, crispy bacon, a runny fried egg, and sharp cheddar, all on a soft brioche bun. It’s the ultimate savory meal to kickstart your day or enjoy as a decadent brunch.
Prep & Cook Time
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 2
Ingredients
- 2 raw burger patties
- 2 brioche buns
- 4 slices white cheddar cheese
- 2 thick cut strips bacon, cooked and cut in half
- 1/3 cup arugula, packed
- 2 eggs
- Coarse sea salt & freshly ground pepper
Instructions
- Heat a large skillet or griddle over medium-high heat.
- Season both raw burger patties generously with coarse sea salt and freshly ground pepper.
- Cook the patties in the skillet for 3-4 minutes per side, or until they reach your desired doneness. In the last minute of cooking, place 2 slices of white cheddar cheese on each patty and cover the skillet to melt.
- While the patties rest, crack the 2 eggs into the same skillet (you can drain some excess fat if needed). Fry them to your preferred doneness, seasoning lightly with salt and pepper. Sunny-side up or over-easy works best.
- Lightly toast the cut sides of the 2 brioche buns in the skillet.
- To assemble, place the cheesy burger patty on the bottom half of each bun. Top each with 2 half-pieces of cooked bacon, a fried egg, and a handful of packed arugula. Finish with the top bun.
Variations
- Breakfast Sausage Patty: Swap the burger patty for a seasoned breakfast sausage patty for a more traditional morning flavor.
- Open-Faced Style: Skip the top bun and serve the loaded patty on the bottom half for a slightly lighter, fork-and-knife option.
- Burger Sauce: Mix a tablespoon of the bacon fat from the skillet with some mayonnaise for a quick, flavorful spread for the buns.
- Breakfast Sandwich Style: For easier eating, use a fork to gently break the yolk before taking your first bite.
Tips for Success
- Use room-temperature burger patties for more even cooking.
- Covering the skillet after adding the cheese is crucial for proper melting without overcooking the patty.
- Toasting the buns in the residual burger and bacon fat adds incredible flavor and prevents sogginess.
- Pat the fried egg with a paper towel before placing it on the burger to avoid a soggy bun from excess oil.
Storage & Reheating
Store any leftover assembled components separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the patty and bacon in a skillet over low heat. The egg is best enjoyed fresh, but can be gently rewarmed.
FAQ
Can I cook the bacon in the same skillet?
Yes, cook the bacon first, then drain most of the fat (leaving a little to cook the burgers and eggs for extra flavor).
What’s the best way to cook the eggs for this burger?
Sunny-side up or over-easy eggs provide a delicious runny yolk that acts as a sauce for the burger.
Can I use a different type of cheese?
Yes, while white cheddar is specified, any good melting cheese like American, pepper jack, or gouda would work.
Can I use different buns?
Absolutely. Potato buns, English muffins, or even toasted sourdough can be used instead of brioche.
How do I keep the burger from falling apart when I eat it?
Use a sturdy bun, don’t overstuff it, and consider wrapping the bottom half in parchment paper for stability.
Can I make the patties from scratch?
Yes, the recipe calls for “raw burger patties,” which you can certainly form yourself from ground beef. Season them well with the salt and pepper.
