Egg Topped Bacon Cheeseburger

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Grab your napkin and get ready to PUTANEGGONIT! This juicy egg topped bacon cheeseburger is gooey, decadent, and dripping with flavor!

It’s burger time baby!

There is no better way to celebrate 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 this homemade ketchup) 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.

You’re going to love this egg topped bacon cheeseburger and 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 topped 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 your weather is not cooperating enough to brave the elements and bust out the grill, you can use your cast iron skillet or grill pan to cook the patties inside. You’ll still get that juicy pink center and those nice browned edges dripping with melted cheese. 

I’m recommending American 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!

Let’s make Egg Topped Bacon Cheeseburgers

1. We’ll start with those jammy sautéed onions. Heat the oil in a nonstick skillet and add the sliced onions.
2. Once the onions begin to soften, add the salt, brown sugar, and vinegar.
3. Cook until browned and caramelized, stirring frequently.
4. Combine the ground meat and seasonings. Mix lightly with your hands.
5. Form into balls.
6. Flatten into patties, making a small depression in the center of each patty. Grill, top and serve!

Tips for success

• Don’t overmix the ground meat. A light hand yields a more tender burger.
• Use your thumb to make a depression in the center of each burger. This allows the burger to expand and cook evenly, without tempting you to press down on the burger as it cooks and release all those gorgeous juices.
• Have most of the toppings prepped and cooked before your grill the burgers. Cook the eggs as the burgers cooked, being careful to keep the yolks runny!
• If you’re using your cast iron skillet and not a grill, heat it until it is hot before adding the burgers to the pan.

More Burger Love 

• Thai Turkey Burgers with Spicy Carrot Sauce
• Stinky Sliders
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Print

Egg Topped Bacon Cheeseburger

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Grab your napkin and get ready to PUTANEGGONIT! This juicy egg topped bacon cheeseburger is gooey, decadent, and dripping with flavor!

Course: Dinner

Cuisine: American

Keyword: bacon cheeseburger, egg topped burger

Servings: 4 burgers

Calories: 852 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Sautéed Onions

• 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

Burgers

• 1 1/2 lbs ground beef (80:20 meat:fat ratio)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tsp worcestershire sauce

Toppings

• american or cheddar cheese (or your favorite cheese
• sautéed onions
• 8 strips crispy bacon
• 4 fried eggs with soft yolks
• Homemade ketchup
• 4 soft buns

Instructions

Sautéed Onions

1. 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.

Burgers

1. Combine the ground meat with salt, pepper, garlic powder, and worcestershire sauce, taking care not to overmix. Form into four patties.

2. 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.

3. Top with cheese after flipping in the last two minutes of cooking.

4. Split open the buns and spread each half with the homemade ketchup, then top with the cheeseburgers, onions, bacon and fried eggs.

Recipe Notes

• Don’t overmix the ground meat. A light hand yields a more tender burger.
• Use your thumb to make a depression in the center of each burger. This allows the burger to expand and cook evenly, without tempting you to press down on the burger as it cooks and release all those gorgeous juices.
• Have most of the toppings prepped and cooked before your grill the burgers. Cook the eggs as the burgers cooked, being careful to keep the yolks runny!
• If you’re using your cast iron skillet and not a grill, heat it until it is hot before adding the burgers to the pan.

Nutrition Facts

Egg Topped Bacon Cheeseburger

Amount Per Serving

Calories 852 Calories from Fat 540

% Daily Value*

Fat 60g92%

Saturated Fat 21g131%

Cholesterol 313mg104%

Sodium 2167mg94%

Potassium 735mg21%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 5g6%

Protein 44g88%

Vitamin A 255IU5%

Vitamin C 3mg4%

Calcium 139mg14%

Iron 5.9mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2016 but was republished with step-by-step photos and tips in July 2019.