Grab your napkin! A fried egg makes this juicy bacon cheeseburger all the more gooey and decadent.
It was 29 degrees when I woke up this morning. 29 degrees!! It’s not right, especially after the 70 degree days we were enjoying in March. I was all set to rip the cover off the barbecue and start sharing my favorite grilling recipes, but then winter showed back up. Well, I’ve decided I’m not going to give in. So I pulled off the cover, pulled on my parka and fired up the grill. It’s burger time baby.
There is no better way to kick off grilling season than with a perfectly juicy burger nestled inside a soft bun. And loaded with toppings, lots of toppings. Mine needs to have gooey cheese, some type of sauce (like the homemade ketchup I shared with you earlier this week) and then it’s time to get serious. Crisp bacon, jammy sautéed onions and the pièce de résistance? A fried egg with a soft, runny yolk.
When that yolk bursts on the first bite, it’s nirvana. It mixes into all those toppings and creates this rich, meaty sauce. Haven’t tried an egg on your burger yet? It’s a total game changer and once you try it, you may never go back. And don’t be put off by the bacon and egg combo, a breakfast sandwich this is not. This is indulgent, messy and best washed down with a cold beer.
If you’re not ready to take a stand against mother nature and brave the elements, you can use your cast iron skillet or grill pan and cook the patties inside. You’ll still get that juicy pink center and those nice browned edges dripping with melted cheese. I’m recommending swiss or cheddar for this burger, but if blue cheese is you thing, you should check out this recipe for blue cheese sliders. For those I paired a stinky blue cheese with crispy shallots for a pungent bite and creamy texture.
That’s the great thing about burgers, it’s really a blank canvas for all of your favorite flavors and toppings. Want spicy? Think jalepenos and pepper jack cheese. Classic? American cheese, lettuce, tomato and mayo. But whatever your preference, just promise me one thing. Put an egg on it.
- 1 Tbsp olive oil
- 1 large red onion, halved and thinly sliced into half moons
- 2 tsp light brown sugar, packed
- 1 tsp kosher salt
- 2 tsp apple cider vinegar
- 1 1/2 lbs ground beef (80:20 meat:fat)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tsp worcestershire sauce
- swiss or cheddar cheese
- sautéed onions
- 8 strips crispy bacon
- 4 fried eggs with soft yolks
- Homemade ketchup
- 4 soft buns
Heat the oil in a nonstick skillet over medium heat until hot, but not smoking. Add the onions and cook until they begin to soften, about five minutes. Add the sugar, salt and vinegar and stir to combine. Continue to cook until onions are very soft and begin to brown, about ten more minutes.
Combine the ground meat with salt, pepper, garlic powder, and worcestershire sauce, taking care not to overmix. Form into four patties.
Either heat a cast iron skillet on the stove over med/high heat or turn on your grill to high heat. Cook the burgers for about 3 mins on each side for medium rare or until your desired degree of doneness.
Top with cheese in the last two minutes of cooking.
Split open the buns and spread each half with the homemade ketchup, then top with the cheeseburgers, onions, bacon and fried eggs.