Bacon, Egg, and Cheeseburger
There is nothing quite like breaking an egg yolk and watching it ooze. Capturing this ‘incredible’ moment on film can only be compared to an epic cheese pull. Not only does the yolk look appetizing as it drips down your burger but it tastes just as luscious as it looks. The creaminess of the silky smooth yolk soaking into your bun and dripping down the sides of your burger is better than any sauce you could come up with. Of course I still add sauce when using a fried egg, I’m a sauce girl…more is better.
Throwing a fried egg on a burger originated in Germany, but today you can find fried eggs on burgers in restaurants all over the United States, Europe, and Australia. Add a little bacon and it starts to feel like an acceptable breakfast choice! I’m ALWAYS the girl who orders from the lunch menu at a breakfast spot once the clock has struck 11am. This burger is the perfect option for those who love a savory brunch like me.
While you can flip your egg for an over-medium cook, frying it on both sides, I prefer only frying the egg on one side. Not only does it look better, but it also allows for the bottom of the egg to get nice and crispy adding some extra flavor to the dish without overcooking the yolk.
I also like my bacon extra crispy…and will always fight to the death for the burnt cheese that falls to the side onto the grill as you top your burgers. There is something about that extra buttery charred crispy flavor that makes my heart swoon! It’s probably why I love the Dusted Seasoning so much, it makes any burger or steak burst with flavor in that charcoal crust.
I like cooking my bacon in the oven on parchment paper because it’s so easy to do, gives the perfect even cook, and avoids any grease spatter. However, because I do suggest using a Blackstone Flattop Griddle for this recipe to cook the burgers and the eggs, you could also choose to cook your bacon on a flattop to keep all your cooking on one surface. It really is whatever works best for you.
Also, I did a thick patty for this burger, but I will say with these ingredients it could be a good option for a smash burger if you like your patties thin!
Bacon, Egg, and Cheeseburger Recipe
Ingredients:
- 1 lb ground chuck
- Dusted Seasoning
- 4 oz of shredded cheddar cheese
- 6 pieces of bacon
- 4 eggs
- 2 Roma tomatoes
- ¼ red onion
- Sesame seed brioche buns
- Ketchup
- Mayo
- Butter Lettuce
Recipe Instructions
- Preheat your oven and cook your bacon according to the package instructions. If you buy your bacon fresh from the butcher and it doesn’t come with instructions, then I recommend 400 deg for 15 minutes.
- Slice your tomatoes and onion into thin slices
- Heat your grill to medium-high heat and start prepping your burgers by shaping them into 4 even patties.
- Dust your burger patties generously with Dusted Seasoning, and throw them on the hot grill. Since we are frying eggs for these burgers I like using a flat-top grill and the Blackstone happens to be my favorite!
- Cook the burgers for 3 minutes on each side and when you have 1 minute left on the final side add your shredded cheddar cheese, close the lid, and let it melt. If you don’t have a lid to your grill you can always put a dome over your burgers to help melt the cheese. This can be a metal mixing bowl, a pot, or anything that is heat resistant that will fit on top. You can add a little water to the flattop as well to help “steam” the cheese.
- Take your burgers off the grill and let them rest for 3-4 minutes. While resting your burgers crack all four of your eggs onto the flattop and let them cook on medium heat. If you like toasted buns, this would be a good time to add them alongside the eggs.
- Close the lid (or use that dome) to cook the eggs through without flipping them. Let the eggs cook for 3 minutes then take them off the flat top and set them on paper towels to collect any moisture.
- Assemble your burgers in this order from the bottom bun to the top: ketchup, lettuce, onions, tomato slices, burgers, bacon, fried egg, then mayo on the top bun and close your burgers.
- For the best flavor serve them piping hot and smash down on the top of the burger to get that gorgeous egg yolk flavor to spread across the burger.
