The Ultimate Beef, Egg,
Cheese Burger

A towering gourmet burger featuring a crispy smashed beef patty, a perfectly molded fried egg, and melted cheddar on a toasted brioche bun.

Ingredients

• 200 g ground beef (8020 fat ratio)
• 1 brioche bun
• 1 egg
• 1 slice cheddar cheese
• 1 thick slice onion ring (for molding)
• 1 tbsp butter
• 2 slices tomato
• 1 leaf green lettuce
• 3 slices pickles
• 1 tbsp orange burger sauce
• 1 tbsp mayonnaise
• 1 tsp ketchup
• to taste salt
• to taste black pepper

Instructions

1. 1Begin searing the beef

   

   Place a thick, seasoned raw beef patty directly onto a preheated flat-top griddle. Ensure the surface is hot enough to hear an immediate sizzle, which helps in developing a rich crust. Leave the patty undisturbed for a moment to allow the heat to begin rendering the fat.

   Tip: Starting with a cold griddle will cause the meat to steam rather than sear; wait until you see a faint wisp of smoke before adding the beef.
2. 2Smash the patty

   

   Use a heavy metal burger smasher to press down firmly on the beef patty. Placing a small square of parchment paper between the tool and the meat prevents sticking and ensures a smooth, even surface. This technique increases the surface area in contact with the heat for maximum caramelization.

   Tip: Apply firm, even pressure for about 10 seconds to create those crispy, craggy edges characteristic of a great smash burger.
3. 3Season the meat

   

   While the patty is flattened and searing, generously season the exposed side with salt and freshly cracked black pepper. Proper seasoning at this stage is crucial as the salt helps draw out moisture to further enhance the crust formation on the bottom side.

   Tip: Season from a height to ensure an even distribution of salt and pepper across the entire surface of the patty.
4. 4Flip for the sear

   

   Once the bottom edge of the patty looks dark and crispy, slide a thin spatula underneath and flip it over. You should see a deeply browned, Maillard-reaction crust across the entire surface. Let the second side cook to lock in the juices and reach your desired level of doneness.

   Tip: Dont smash the patty again after flipping, or you will squeeze out all the flavorful juices you just worked to trap inside.
5. 5Add cheese and pickles

   

   Place a slice of yellow cheddar cheese onto the beef patty while it is still on the griddle to allow it to melt. Use tongs to layer several pickle slices on top of the cheese to add a sharp, vinegary crunch to the burger.

   Tip: Adding the pickles directly onto the melting cheese helps them stay in place during the rest of the assembly.
6. 6Fry the egg in an onion mold

   

   Place a thick slice of a large onion ring onto the griddle to act as a mold. Crack a fresh egg directly into the center of the ring. This not only keeps the egg perfectly circular for the burger assembly but also infuses the egg with sweet, grilled onion flavor as it cooks.

   Tip: If the egg white starts to leak out from under the onion, simply press down on the ring for a few seconds until the egg sets.
7. 7Toast the brioche buns

   

   Apply a layer of butter to the cut sides of the brioche buns and place them face-down on the griddle. Toast them until the edges are golden brown and the surface has a slight crisp, which provides a sturdy base for the juicy burger.

   Tip: A toasted bun acts as a barrier, preventing the bread from soaking up too much juice and becoming soggy.
8. 8Apply the signature sauce

   

   Set the toasted bottom bun into your serving container and drizzle a generous amount of orange burger sauce in a zigzag motion. This ensures that every bite contains a creamy, savory element.

   Tip: Using a squeeze bottle gives you better control over the amount of sauce and creates a professional-looking finish.
9. 9Add lettuce and ketchup

   

   Layer fresh, crisp lettuce leaves over the sauced bottom bun. The lettuce provides a refreshing crunch that balances the richness of the meat and the tanginess of the ketchup, while also acting as a barrier to keep the bun from getting soggy.

   Tip: Pat the lettuce dry with a paper towel after washing to ensure it doesnt add excess moisture to your sandwich.
10. 10Stack the tomatoes and patty

    

    Place fresh tomato slices over the lettuce followed by the seared beef patty with its melted cheese and pickles. This arrangement creates a solid foundation for the fried egg while preventing the bun from sliding.

    Tip: Arrange the tomatoes in an overlapping circle to provide even support for the heavy patty.
11. 11Drizzle with mayonnaise

    

    Once the patty with melted cheese and pickles is stacked onto the lettuce, drizzle creamy mayonnaise in even lines across the top. This prepares the burger for the final layer of a fried egg and extra cheese.

    Tip: The mayonnaise helps bind the pickles to the upcoming toppings, keeping the tall burger stable.
12. 12Finish and serve

    

    Carefully place the egg filled onion ring on top of the patty then cover with the upper brioche bun. Press down slightly to unite the layers without breaking the yolk before serving immediately.

    Tip: Serve the burger in a paper liner or box to catch any drips from the sauce and egg yolk.

Storage & Reheating

Burn It Off

Frequently Asked Questions