Egg Burger
intro
Juicy seared beef patties topped with runny fried eggs, melted cheddar, and fresh fixings on toasted brioche buns for a fast, satisfying meal.
Ingredients
Steps
Form beef patties
Divide 680g 80/20 ground beef into 4 equal 170g portions, gently shaping each into 10cm-wide patties slightly larger than your brioche buns (patties shrink as they cook). Press a shallow 1cm dimple in the center of each patty to prevent bulging during cooking, then season both sides evenly with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Avoid overworking the meat to keep patties tender and juicy.
Toast brioche buns
Heat a large cast-iron skillet over medium-low heat (150°C/300°F). Melt 1 tablespoon (14g) of unsalted butter in the skillet, then place split brioche buns cut-side down in the melted butter. Toast for 1-2 minutes until the cut surfaces are golden brown and slightly crisp, then transfer buns to a clean plate and set aside.
Sear beef patties
Increase skillet heat to medium-high (200°C/400°F). Add seasoned beef patties to the hot pan, dimple-side up. Cook for 3 full minutes without moving the patties to develop a deep, crispy brown sear on the bottom. Flip patties once, immediately top each with one 28g cheddar cheese slice, then cook for an additional 2-3 minutes for medium doneness (internal temperature 71°C/160°F). Transfer cooked patties to a plate to rest for 2 minutes.
Fry the eggs
Reduce skillet heat to medium (175°C/350°F) and add the remaining 1 tablespoon (14g) unsalted butter, swirling to coat the pan surface evenly. Crack 4 large eggs directly into the skillet, spaced 2cm apart, and cook for 2 minutes until egg whites are fully opaque and set but yolks remain bright and runny. For firmer yolks, cook 1 additional minute, and season eggs with a tiny pinch of salt if desired.
Build burger bases
Spread 1 tablespoon (15ml) of mayonnaise evenly across the cut side of each toasted bottom bun. Top each dressed bun base with one crisp green lettuce leaf, one 1cm-thick tomato slice, and one rested cheese-topped beef patty.
Top and serve burgers
Place one fried egg directly on top of each beef patty, centering it to keep the yolk intact. Cap each burger with the toasted top bun, press down very lightly to secure all layers, and serve immediately while the egg yolk is still runny and patties are hot.
Tips
2.Never press down on searing beef patties with a spatula, as this squeezes out flavorful rendered fat and leaves patties dry and less tasty.
3.For extra flavor and texture, add a slice of crispy bacon, pickled dill slices, or a dollop of sriracha to your assembled burger to suit your taste preferences.
Just popped these in the oven! Smells incredible in my kitchen right now, can’t wait to dig in 😋
OMG this egg burger recipe is a total game changer for our weeknight meal prep! I made a batch last night for my husband and two teen sons, and they all went back for seconds. The cook time was actually 25 minutes like it said, super easy even for someone who burns toast half the time lmao. 10/10 will be making this every other week for sure!
Made this for my partner’s birthday cookout over the weekend and everyone was raving! I was worried it’d be too basic since it only has a handful of ingredients, but the runny yolk oozing out with the burger patty is chef’s kiss. Even my sister who swears she hates eggs had two burgers lmao.
Pretty solid burger! I brought these to a neighborhood potluck last weekend and people were asking for the recipe left and right. I only knocked off a star because I added a slice of sharp cheddar to mine (obviously) and felt like the egg needed a little extra hot sauce for my taste, but the base recipe is dead simple and super tasty.
My kids are SO picky about dinner, I swear they turn their nose up at 90% of the new recipes I try. I made these egg burgers for dinner tonight and both of them cleaned their plates and asked if we could have them again for Saturday lunch! No fancy ingredients, no fussy steps, exactly the easy weeknight win I needed this week.