Breakfast Burger with Bacon, Egg and Cheddar

Serves 4 · Prep: 20 minutes · Cook: 25 minutes · Total: 45 minutes

Breakfast cheeseburger with bacon, fried egg, lettuce, tomato, red onion, and pickles, served with fries

This breakfast burger has a beef patty, crisp bacon, melted cheddar and a fried egg tucked into a toasted bun. Lettuce, tomato and pickles give you something cool and sharp between bites. It’s a substantial breakfast before the fries even make it onto the plate.

Toast the cut sides of the bun until they’re properly golden. A warm, barely colored bun won’t do much once the egg and burger juices reach it. Have the toppings ready before you cook the egg, then stack everything while it’s hot.

Ingredients

Burger sauce

¼ cup mayonnaise
1 tablespoon ketchup
1 teaspoon yellow mustard or Dijon mustard
1 teaspoon dill pickle brine

Burgers

8 slices bacon
1½ pounds 80/20 ground beef, cold
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 slices sharp cheddar cheese
4 large eggs
1 tablespoon unsalted butter or neutral oil
4 brioche hamburger buns, split

Toppings and serving

4 crisp lettuce leaves
1 large ripe tomato, cut into 4 thick slices
½ small red onion, thinly sliced
Dill pickle chips
French fries or hash browns, optional

Instructions

1
Mix the sauce and prep the toppings
Stir together the mayonnaise, ketchup, mustard, and pickle brine. Dry the lettuce and tomato well, slice the onion, and set out the pickles. Keep everything within reach; the last few minutes move quickly.
2
Cook the bacon
Lay the bacon in a large skillet and cook over medium heat until crisp, turning as needed. Transfer it to a paper towel-lined plate. Pour off the fat and save 1 tablespoon in the skillet.
3
Toast the buns
Set the skillet over medium heat. Put the buns in cut-side down and toast for 1 to 2 minutes, until deeply golden. Move them to plates. Spread the sauce over both cut sides.
4
Shape the patties
Divide the beef into 4 equal portions and shape each into a loose patty about ¾ inch thick and a little wider than the bun. Press a shallow dimple into the center of each patty. Season both sides with the salt and pepper just before cooking.
5
Cook the cheeseburgers
Heat the skillet over medium-high until the bacon fat shimmers. Add the patties, leaving room between them, and cook without pressing for 4 to 5 minutes. Flip and cook for another 4 to 5 minutes, or until the centers reach 160°F. Add the cheddar during the final minute and cover the pan briefly so it melts. Work in 2 batches if the skillet is crowded.
6
Fry the eggs
Wipe out the skillet and melt the butter over medium heat. Crack in the eggs and cook until the whites are set. For firmer yolks, cover the skillet for the final minute or flip the eggs briefly. Season with a pinch of salt and pepper.
7
Build the breakfast burgers
Layer lettuce, tomato, red onion, a cheeseburger patty, 2 bacon slices, and a fried egg on each bottom bun. Add pickle chips, close the burgers, and serve right away with fries or hash browns if you like.

Substitutions and add-ons

Ground turkey or chicken

Use ground turkey or chicken with some fat rather than extra-lean meat. Lightly oil the pan and cook the patties to 165°F. They will be softer than beef patties, so turn them with a thin, wide spatula.

Cheese options

American cheese melts most evenly; pepper Jack adds heat. Swiss is good if you skip the burger sauce and use Dijon on the bun instead.

No brioche buns

Potato rolls are the closest easy substitute. A toasted English muffin makes a smaller, tidier breakfast sandwich; divide the beef into 6-ounce portions only if the muffin is large enough to hold them.

Bacon alternatives

Turkey bacon works, or leave the bacon out and add a crisp hash brown patty under the egg. If you skip the bacon, cook the burgers in 1 tablespoon neutral oil.

Frozen burger patties

Cook 4 frozen patties according to the package directions and add the cheddar at the end. Make the sauce and toppings while they cook, then fry the eggs last.

Tips for a better breakfast burger

Do not pack the beef tightly

Shape the patties just enough to hold together. A firmly kneaded patty eats more like meatloaf, and pressing it in the pan pushes out the juices you wanted to keep.

Choose the egg you want to eat in a burger

A runny yolk makes its own sauce but also requires napkins. For a neater burger, cook the egg over-medium so the yolk is thick but not dry. Use pasteurized eggs or cook the yolks firm when serving someone at higher risk from foodborne illness.

Keep the bun from getting soggy

Toast both cut sides, dry the vegetables, and put the lettuce beneath the tomato. Assemble only after the patty and egg are ready.

Make-ahead plan

Mix the sauce, cook the bacon, and slice the onion up to 2 days ahead. Shape the patties up to 1 day ahead and keep them covered and cold. Wait to salt the beef, cut the tomato, and fry the eggs until you are ready to cook.

Frequently Asked Questions

What goes on a breakfast burger?

A breakfast burger usually combines a beef patty with a fried egg, bacon, and cheese on a toasted bun. This version also has lettuce, tomato, red onion, dill pickles, and a simple burger sauce.

What is the best cheese for a breakfast burger?

Sharp cheddar gives the burger a clear cheese flavor and melts well. American cheese is the smoothest-melting substitute, while pepper Jack adds a little heat.

How should I cook the egg for a breakfast burger?

Cook it sunny-side up for a runny yolk or over-medium for a less messy burger. In either case, make sure the white is fully set before assembling.

Can I make breakfast burgers ahead?

You can prepare the sauce, bacon, toppings, and raw patties ahead. Cook the patties and eggs just before serving, and toast the buns at the last minute so they stay crisp.

How do I keep a breakfast burger from falling apart?

Use a sturdy toasted bun, keep wet toppings dry, and put the fried egg directly above the bacon and patty. An over-medium egg is easier to contain than a very runny one.

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