This is Bacon Cheeseburger with a Fried Egg on Top. Are you the type who normally eats brunch (breakfast and lunch)? Try this burger that has your breakfast and lunch all in one burger. This is a type of burger that is loaded with not just cheese and veggies but with bacon and a fried egg. Enjoy this recipe from us at .
- 1 pound of ground beef
- 1/2 pound of thick-cut bacon
- 2 eggs, fried
- 2 hamburger buns, split
- 1 small onion, sliced into rings
- 1 small tomato, thinly sliced
- 2 lettuce leafs (optional)
- 2 slices of american cheese (or other cheese of your choice)
- 4 tablespoons worcestershire sauce
- 1 tablespoon of seasoned salt
- 1 tablespoon of freshly ground black pepper
- Start by frying the bacon over medium-low heat, piece by piece, until it is all well done.
- Then set the bacon on some paper towels to absorb the excess oil and let it crisp up even more as it dries.
- Reserve the bacon grease for frying the egg later on.
- Now you can go ahead and fire up the grill if you are using a charcoal grill. If you are using a gas grill you will do this later on.
- If you are using a gas grill, you will want to wait to start the grill until after hamburger meat is prepared since it doesn’t take a long time for a gas grill to warm up.
- While the coals are smoldering and getting hot or if you are using a gass grill, go ahead and prepare the ground beef.
- To prepare the hamburger patties, combine the ground beef, worcestershire sauce, seasoned salt and freshly ground black pepper in a mixing bowl.
- Using your hands, mash and knead the meat for several minutes until the seasonings are well blended with the meat.
- Now, take half of the hamburger meat and roll it into a ball using your hands, then do the same with the other half of the meat.
- Using both your hands, carefully press the meat into a flat, circular shape that’s about an inch thick.
- Now it is time to start grilling. Be sure to bring the buns and cheese with you too. Start the gas grill if that’s what you are using. Otherwise, if the coals have turned white, then it’s ready to go.
- Carefully place the hamburger patties on the grill then close the lid on the grill.
- Leave the lid closed and you shouldn’t have any problems with flare ups, but keep a little water or beer nearby just in case.
- If fire starts to flame up, drip a little water on the coals to put out the flame.
- Let the first side of the hamburger patties cook for about 5 minutes.
- Then take a spatula and nudge the edge of the burger a little bit.
- If the burger is a little loose and doesn’t seem to stick to the grill, it’s ready to turn, otherwise let it sit for another minute or two.
- When you turn the burger over, put the cheese on top of the patty then close the lid of the grill again to avoid flare ups and to let the cheese melt.
- After another five minutes have passed, check the burgers. The cheese should be melted and the burgers should be done.
- If you have room, move the burgers over to a side of the grill that doesn’t have coals underneath so they stay warm but won’t cook anymore, otherwise just remove them from the grill.
- Place the buns on the grill with the open side facing the heat.
- Watch these closely! The buns could easily burn if you aren’t careful. It only takes a few seconds for them to toast.
- Once the buns have toasted, remove them from the grill immediately.
- Now, you fry your eggs over medium-high heat, one at a time, in the leftover bacon grease from earlier.
- You can make the eggs sunny side up or over easy.
- Then all that’s left to do is assemble the burger.
- You can add condiments to the buns if you like, but I don’t.
- I usually put the cheeseburger patty down first, then add the onion on top of that, followed by the bacon, egg, lettuce and tomato.
- But feel free to assemble the burger as you wish, then enjoy.
Tips: It doesn’t matter whether if you use a charcoal or gas grill. Either one will work just fine. One trick I use to make perfectly round hamburger patties is to place a large cookie cutter on some wax paper, then press one of the balls of hamburger meat into the cookie cutter. Then I put the burgers in the freezer for about 5 minutes to stiffen them up before I put them on the grill. Then they are less likely to break apart. While the burgers are cooking, listen for flare ups and put them out as soon as you hear the sound of the flames feeding off the juices dripping from the burger. You definitely don’t want to burn the burgers.
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