Fried Egg Burgers

Fried Egg Burgers

Yield: 12 servings


  • 12 oz. applewood smoked bacon (12 slices, 1 oz. ea.)
  • 60 oz. coarse ground beef, 12-20% fat (12 patties, 5 oz. ea.)
  • Sea salt, to taste
  • Black pepper, coarse ground, to taste
  • 36 oz. sesame brioche round rolls or quality sesame buns (12, 3 oz. buns), split in half
  • 3 oz. melted butter
  • 12 large eggs
  • 9 oz. sharp cheddar cheese slices (12, 0.75 oz. slices)
  • 3-4 oz. (12 sprigs) watercress or baby arugula
  • Condiments: Cocktail sauce or hot pepper sauce, pickle slices, coarse grain mustard, grilled red onions, as desired


  1. Crisp cook bacon; drain off fat. Cut slices in half; keep warm.
  2. Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm.
  3. Lightly brush cut side of buns with butter; grill or toast buns.
  4. Pan fry eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.) Keep warm.
  5. To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.

Heritage Recipes

Plant-Forward Recipes



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