Fried Egg Burger
Ingredients
&w=3840&q=75){kind=small}
- 1 1/2 pounds ground beef (80/20)
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper – freshly ground
- 4 hamburger buns – split
- 2 tbsp unsalted butter
- 1/4 cup mayonnaise
- 1 tbsp vegetable oil
- 4 slices American cheese
- 4 eggs
Instructions
1. Divide the ground beef (80/20) into 4 equal portions (about 6 oz each) and gently form 4 patties about 3/4 inch thick with a slight dimple in the center; keep chilled while you heat the pan.
2. Split the hamburger buns. In a large skillet over medium heat, melt the unsalted butter; toast the cut sides until golden, 1–2 minutes, then set the tops and bottoms aside and spread the mayonnaise on the cut sides.
3. Increase heat to medium-high, add the vegetable oil, and heat until shimmering. Season the patties on both sides with the kosher salt and black pepper, add to the skillet, and cook until well browned, 3–4 minutes. Flip, top each with American cheese, and cook 3–4 minutes more until the cheese melts and the patties reach 135–140°F for medium (or up to 160°F for well done); transfer to a plate to rest 3 minutes.
4. Reduce heat to medium. Crack the eggs into the skillet, using the remaining butter to keep them from sticking; cook sunny-side up until the whites are set and the yolks are still runny, 2–3 minutes (cover for 30–60 seconds if needed).
5. Assemble the burgers: set a patty on each bottom half, top with a fried egg, cap with the top halves, and serve immediately.
A fried egg burger layers a juicy beef patty with a runny-yolk egg for a rich, saucy bite that needs no extra fuss. The crisped edges of the patty, creamy melted cheese, and toasted bun create a balance of textures, while the yolk acts like an instant sauce. It’s indulgent but straightforward, highlighting beef, egg, and a soft, warm bun.
This style of burger draws from American diner culture, where eggs and griddled patties share the same flat top. The idea of topping meat with an egg appears in many food traditions—from croque madame in France to Aussie pub burgers with “the lot”—and it naturally found a home on American burgers in the late 20th century. Today it’s a staple on gastropub menus, celebrated for turning a simple burger into a breakfast-meets-dinner classic.