Breakfast Burger

5 from 1 vote

Try this mouthwatering Breakfast Burger Recipe featuring juicy patties, crispy bacon, hash browns, and a fried egg on top, all served on a toasted bun. Easy to make, this hearty and filling burger is a fun and creative twist on a traditional breakfast sandwich.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch, Main Course

Cuisine: American

Servings: servings

Calories: 1153kcal

Author: Briana

Equipment

large cast iron skillet or griddle
baking sheets
parchment paper
spatula

Ingredients

12 slices bacon
4 tablespoons avocado oil, divided (add more as needed)
3 cups frozen hash browns
1 teaspoon kosher salt, divided (to taste)
1 teaspoon black pepper, divided (to taste)
1 pound ground beef (80-85% lean is ideal)
1 pound hot breakfast sausage
12 slices cheddar cheese
6 large eggs
3 tablespoons mayonnaise
6 burger buns

Instructions

If making bacon in the oven, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. That way, you won't get splatters all over the place. Preheat a large skillet or griddle over medium heat.
Place bacon strips in a single layer and give them a bit of room. Bake until crispy, about 20-25 minutes.
Add some of the avocado oil to a hot griddle, then add ½ cup of hash browns per burger to the griddle in a disc shape. Sprinkle with salt and pepper, and press down on the hash brown with a spatula to help the hash browns adhere to each other. You want the hash brown “disc” to be roughly the size of your burger. Add more oil as needed to help the potatoes get really crispy.
Cook until golden brown, about 3-5 minutes before flipping the hash browns. You will know that it’s ready when you’re able to flip the hash browns in one piece. Cook until crispy and golden brown on the other side, then remove from the skillet.
In a large mixing bowl, make the breakfast burger patties. Combine ground beef and ground breakfast sausage with black pepper. You will only need to add salt if there isn't any added to the prepackaged breakfast sausage.
Roll the patties into 12 equal-sized balls, without overworking the mixture too much. Each patty should weigh about 2.5 - 2.6 ounces.
Increase the heat to medium-high heat. Add the burgers to the griddle with more oil, and press them down using a burger press between parchment paper to get them nice and thin. Cook for about 2 minutes until most of the way cooked through, then flip and add a slice of cheese. Once the cheese is melted (after about 1 -2 minutes) the burgers should be done cooking, and can be removed from the skillet.
Now, lower the heat to medium-low, and add more oil to the skillet (if needed), followed by the eggs with a sprinkle of salt and pepper. Cook until the desired doneness is achieved.
Lastly, spread mayo on the insides of the buns. Reduce the heat to low and add them face down on the hot skillet. Cook for 2-3 minutes until golden brown.
Now, simply layer the hashbrowns, bacon, and patties onto each burger, then top with a fried egg. Serve with your favorite hot sauce or dipping sauce and enjoy!
Store components separately in the fridge in airtight containers. Do not freeze. We also don't recommend making the eggs in advance. Those are best if made fresh.

Notes

You will need about 2 slices of bacon, ½ cup hash browns, 2 slices of cheese (1 per patty), and 1 egg per burger, so feel free to scale this recipe back or up as you see fit. Our recipe makes 6 burgers.
Use a burger press. To get a nice crispy smash burger style patty, use a burger press, or something heavy and some parchment paper between it to press the patty down so it gets thin and crispy.
Turn the heat down for the hash browns and eggs. In order for the hash browns to get crispy, they will need a bit of time. Turn the heat down to medium or medium-low to help them get nice and crispy without burning them. The same goes for the egg. You want the egg to have enough time to set without burning the bottom of it, so cooking is a little lower temperature.
Make the bacon in the oven. This helps us work on multiple components of the burger at once, it's less mess, and it makes the best, crispy bacon.
Don't flip the patty too soon. Wait until the patty is about 70% cooked before flipping it, this will ensure it gets nice and crispy.
All beef patties. Prefer a fresh beef patty and want to skip the pork sausage? No problem! They're a 1:1 swap. However, since most breakfast sausage is heavily seasoned, you will need to add extra salt to the ground beef mixture. About 1 teaspoon of kosher salt per pound of meat is perfect.

Nutrition