There are two things I love to eat…Burgers and Breakfast. My obsession with burgers has always been with me. I love how you can choose different meats, toppings, breads and with the same style ingredients you have a whole new meal! My love of breakfast came in college when I went to a local restaurant for breakfast and had the most amazing pancakes ever, with a fried egg on top. Then I was hooked. I ate breakfast for lunch, dinner and of course breakfast.
So the other day I was insatiably hungry and I wanted a hearty breakfast for dinner. This wouldn’t have been an issue except I didn’t have enough eggs. Hence the Breakfast Burger was born. I hope you enjoy it!
Dani’s Breakfast Burger
1 pound of ground beef or ground sirloin if you’re fancy
1 TBSP (or about 3-4 hearty shakes) of Worcestershire sauce
Salt and pepper to taste
8 slices of thick cut bacon
4 slices of Provolone cheese (Or your favorite cheese)
2 hamburger buns (toasted)
1. Mix the ground beef, 1 egg, Worcestershire sauce, salt and pepper
2. Make 4 patties about 1″ thick
3. Wrap 2 pieces of bacon cross wise over the burger with all four ends meeting on one end
4. Place on a hot grill with the ends of the bacon down on the grill first.
5. Cook for 7-10 minutes and then flip and cook for another 7-10 Minutes and melt your favorite cheese on top at the end.
6. After you flip the burgers, turn on the skillet to medium high
7. Take the burgers off the grill and set aside
8. To make the eggs, butter the skillet, and then break one one allowing it to sizzle.
9. Sprinkle some salt and pepper on the egg
10. Take a small pan lid (smaller than the skillet but big enough to cover the egg) and put a small amount of water in the pan lid.
11. Quickly put the lid over the egg and allow it to steam the egg. (This is my cheat way to poach an egg)
12. When the egg is done, place right on top of the burger!
13. Place the burger on one side of the toasted bun and voila! Dinner/Breakfast is complete
Sit back and enjoy!
Serve with hot sauce if you like, I do…a a lot 🙂
I like to keep the egg runny so you can really taste it all through the meal, but you can cook it to your preference of doneness.