The Ultimate Hangover Burger: A Savory Bacon, Egg, and Cheese Smashed Burger Recipe for Griddle or Grill
Indulge in the unparalleled comfort and robust flavors of The Hangover Burger, a meticulously seasoned bacon and egg burger designed to satisfy your deepest cravings. This exceptional breakfast creation features perfectly crispy bacon, exquisitely gooey melted cheese, and a pair of flavorful griddle-smashed patties, all nestled within a buttery, toasted brioche bun. For those who prefer a more traditional approach, the recipe also offers instructions for cooking a single, hearty patty on the grill. Whichever method you choose, you’re guaranteed a symphony of tastes and textures that makes this burger an instant classic.
The true brilliance of this bacon and egg burger recipe lies in its elegant simplicity. You can whip up this delightful meal quickly, without the need for obscure or “foodie” ingredients. It’s all about straightforward, delicious flavors that deliver maximum satisfaction. Whether you’re mastering the art of the griddle (like a Blackstone), firing up your outdoor grill, or simply using a stovetop skillet, this TASTY Hangover Burger is perfect anytime – not just when you’re recovering from a late night. For a complete and truly unforgettable meal, we highly recommend serving it alongside our renowned griddle hash browns recipe.
Why This Bacon & Egg Breakfast Burger is a Must-Try
Let’s be clear: we’re not advocating for hangovers here. Life happens, and sometimes we all make choices that leave us feeling a bit less than our best. But what we *are* here for is an outstanding recipe – this incredibly DELICIOUS and utterly perfect burger. This is an unassuming, straightforward, and uncomplicated meal designed to bring you pure joy and comfort, whether you’re recovering or simply seeking an amazing breakfast or brunch option.
When developing this recipe, I extensively researched other “hangover burger” concepts. Many included ingredients like lettuce and tomato, which, let’s be honest, aren’t typically what you crave when you’re feeling under the weather. Or they featured hash browns directly on the burger, which I originally intended to make on the side. However, a moment of forgetfulness (I forgot to thaw my hash browns!) led to a revelation. If you were out late, chances are you might forget a step or two as well. This shared experience solidified my belief: hash browns, lettuce, and tomato have no place on our Hangover Burger. We’re keeping it pure and focused on what truly matters.
The beauty of this particular Hangover Burger recipe lies in its purposeful simplicity and the masterful seasoning of the meat. It’s a dish you’ll genuinely *want* to make, whether you’re navigating a difficult morning, feeling slightly unwell, or simply enjoying a perfectly normal day. The key is its comforting, savory profile, delivering a much-needed boost or simply a fantastic meal. This recipe excels because it strips away the unnecessary, focusing on core flavors and satisfying textures. It’s truly a game-changer for anyone who appreciates a well-crafted breakfast or brunch burger, easy to prepare yet profoundly rewarding to eat.
Essential Ingredients for Your Perfect Hangover Burger
Crafting the perfect Hangover Burger starts with selecting high-quality ingredients. Each component plays a crucial role in creating the rich, satisfying flavor profile that makes this burger so special. Here’s a closer look at what you’ll need and why:
- Olive Oil, Butter, or High-Heat Cooking Spray: Your choice here depends on your cooking method and personal preference. Olive oil or butter provides a rich flavor base, especially for griddle cooking, while high-heat spray ensures non-stick cooking with minimal added fat. These fats are essential for achieving that perfect sear on your patties and crispiness for your bacon.
- Bacon: Crispy bacon is non-negotiable for this burger. It adds a crucial salty, smoky crunch that contrasts beautifully with the other soft textures. We recommend using a good quality, standard-cut bacon that will render well and become perfectly crisp.
- Ground Beef (80/20 or 85/15): For truly juicy and flavorful burgers, a good fat content is essential. An 80/20 (80% lean, 20% fat) or 85/15 ratio ensures the patties remain moist and tender during cooking, preventing them from drying out. This fat melts into the burger, enhancing its flavor and creating a more satisfying bite. Ground chuck is often an excellent choice for this.
- Kosher Salt: A fundamental seasoning that brings out the natural flavors of the beef and balances the richness. Kosher salt’s larger flakes also adhere well to the meat, providing a consistent seasoning.
- Montreal Steak Seasoning: This robust blend typically includes coarse salt, black pepper, garlic, onion, and various spices, offering a complex and savory punch that elevates the beef beyond simple salt and pepper. It’s a key flavor enhancer for our patties.
- Onion Powder: Provides a concentrated, sweet onion flavor without the moisture or texture of fresh onions, ensuring a smooth patty and deep umami notes. It blends seamlessly with the other seasonings.
- Worcestershire Sauce: A secret weapon for beef, Worcestershire sauce adds a deep, savory, umami-rich flavor that enhances the meat’s natural taste and adds a layer of complexity. It works wonders in the patty mixture.
- Brioche Burger Buns: These soft, buttery, and slightly sweet buns are the ideal vessel for The Hangover Burger. Their rich texture complements the savory ingredients beautifully and they toast up to a delightful golden crispness. If brioche isn’t available, a good quality potato bun or even a soft seeded bun can work.
- Butter for the Buns: Toasting the brioche buns with butter adds another layer of richness and creates a perfect barrier that prevents the buns from becoming soggy under the juicy burger. It’s a small step that makes a big difference in texture and flavor.
- Deli-Quality White American Cheese: For that signature gooey, melt-in-your-mouth experience, deli-quality white American cheese is paramount. It melts incredibly smoothly and evenly, providing a creamy, salty counterpoint to the meat and bacon. Avoid individually wrapped slices that often have a less desirable texture and flavor; invest in the good stuff! Other excellent melting cheeses include sharp cheddar or provolone.
- Large Eggs: The quintessential “egg” in our bacon and egg burger. Whether you prefer them sunny-side up, over-easy with a runny yolk, or lightly scrambled, a perfectly cooked egg adds a luxurious creaminess and richness to each bite. We’ll be cooking one egg per burger.
- Condiments of Choice: While personal preference reigns supreme, we highly recommend green salsa (salsa verde) for its tangy, acidic kick that brilliantly cuts through the richness of the burger, egg, and cheese. Mayonnaise is also a classic choice for its creamy texture and subtle tang. Feel free to experiment with your favorites, such as a touch of hot sauce, a dash of ketchup, or even a specialized burger sauce.
Crafting Your Hangover Burger: Step-by-Step Guide
Whether you opt for the irresistible griddle-smashed style or the classic grilled patty, the process for creating The Hangover Burger is straightforward and quick once you have your ingredients prepped. We’ll provide more detailed instructions for the griddle method, but rest assured, the fundamental steps are easily adaptable for the grill.
- Prepare Ingredients: Organize and prepare all your components, including forming the beef patties and buttering the brioche buns.
- Cook Bacon: Achieve perfectly crispy bacon for that essential crunch.
- Toast Buns & Condiment Prep: Lightly toast the buns and apply your preferred condiments.
- Cook Burgers: Cook your beef patties to your desired doneness, then top with melting cheese and bacon.
- Cook Eggs: Prepare your eggs just how you like them, with a runny yolk or a firm set.
- Assemble & Enjoy: Combine all elements for the ultimate breakfast burger experience.
Detailed Preparation Steps
Regardless of whether you’re using an outdoor griddle (like a Blackstone), an indoor stovetop griddle, or a traditional grill, thorough preparation is key. The actual cooking process moves swiftly, so having everything ready (a culinary technique known as “mise en place”) ensures a smooth and enjoyable experience.
First, in a medium-sized bowl, combine the ground beef with the Worcestershire sauce, kosher salt, Montreal steak seasoning, and onion powder. Using your hands, *lightly* mix the ingredients until just combined. Overmixing can lead to tough burgers, so be gentle. For smashed burgers, divide the mixture into 8 equal portions and gently roll them into large meatballs. If you’re opting for traditional grilled patties, form the mixture into 4 larger, uniform patties, approximately 1/4 pound each.
Next, lightly butter the cut sides of your brioche burger buns. This butter will aid in toasting and add a layer of rich flavor.
Finally, prepare your cooking surface. For griddle cooking, refer to your griddle’s instructions or your personal experience. On a Blackstone griddle, we typically start by prepping the surface with a thin layer of olive oil, then use a high-heat cooking spray as we proceed with the cooking. If you’re grilling, preheat your grill to the appropriate temperature as outlined in the grilling instructions below.
Griddle Cooking for the Ultimate Breakfast Smashed Burgers
The griddle is ideal for creating those deliciously crispy-edged smashed patties. Here’s how to do it:
Begin by cooking your bacon. Place the bacon slices on the preheated griddle (medium-low heat is generally sufficient to prevent burning but ensure crispiness). Flip the bacon often to ensure even cooking, rendering the fat, and achieving a desirable crisp texture. Once perfectly crisp, transfer the bacon to a plate lined with paper towels to drain any excess fat. This keeps it crispy and prevents your burger from becoming greasy.
Next, it’s time to toast the buns. Place the buttered side of the brioche buns down on the griddle. Toast them lightly until they achieve a beautiful golden brown and slightly crispy texture. Immediately remove them from the heat to prevent over-toasting. On the bottom halves of the toasted buns, spread a generous layer of green salsa (salsa verde) for that bright, tangy kick. On the top halves, spread a little mayonnaise for creaminess. Set these prepared buns aside, ready for assembly.
Now, for the stars of the show: the smashed patties. Place 4 of your prepared beef meatballs onto the hot griddle. Immediately use a smasher instrument of your choice to press each meatball down firmly, creating an evenly flat patty that is roughly the size of your bun. A helpful tip: place a piece of parchment paper over the meatball before smashing to prevent the beef from sticking to your smasher and lifting off the griddle. Cook the patties until they start to develop a delicious crust around the edges, then flip them. Continue cooking to your desired doneness – usually just a minute or two on the second side for a thin smashed patty. Repeat this process for the remaining 4 meatballs.
Assembling the burger is key to the smashed burger experience. Place one cooked patty onto the bottom half of a prepared bun. Immediately top it with a slice of deli-quality white American cheese. Then, layer a second smashed patty directly on top of the cheese. This creates a double-decker effect, ensuring maximum beef and cheese per bite. Repeat this layering process with the other two sets of smashed patties and buns. Next, generously top each layered burger with the crispy bacon you cooked earlier.
TIP! Many store-bought burger presses don’t smash patties thin enough for the true smashed burger experience. For a thinner, crispier patty, we often use a bacon press for superior results.
Finally, cook your eggs. Gently crack an egg directly onto a clean spot on the griddle. Cook it to your preference: over-easy for a runny yolk that will spill wonderfully over the burger, sunny-side up for a perfectly set white and liquid yolk, or lightly scramble it for a softer texture. Once cooked, carefully place one egg on top of each burger. Finish by placing the top bun on each burger. Your ultimate Hangover Burger is now ready to be savored!
Alternative Directions: Grilling Your Bacon and Egg Burger
If you prefer the smoky char and distinct flavor that only a grill can provide, preparing our Hangover Burger as traditional 1/4-pound patties is a fantastic alternative. While the beef patties will be grilled, some elements are best handled on a stovetop for consistency and convenience:
First, cook your bacon in a skillet on the stovetop. This allows for better control over crispness and renders the fat efficiently, which is generally easier than on a grill. Cook until it reaches your desired level of crispiness, then transfer to a paper towel-lined plate to drain.
Next, prepare your buns for grilling. Lightly butter the cut sides of your brioche buns and place them buttered-side down directly on the grill grates. Toast them just until golden brown and slightly crisp. Remove them from the grill and immediately spread green salsa on the bottom bun and mayonnaise on the top, or your preferred condiments.
Now for the burger patties: place your seasoned 1/4-pound beef patties on the hot grill (ensure your grill is preheated to a medium-high or high heat for a good sear). Grill to your desired doneness, flipping once halfway through cooking. For a medium-rare burger, this typically takes about 3-4 minutes per side, while medium takes 4-5 minutes per side. Once cooked, transfer each grilled burger patty to a prepared bottom bun. Promptly top each patty with a slice of deli-quality cheese and then a generous portion of the crispy bacon.
Finally, return to the stovetop to cook your eggs. Prepare one egg for each burger to your liking – sunny-side up, over-easy, or scrambled. Once cooked, gently place an egg on top of each cheese and bacon-laden burger. Complete the assembly by placing the top bun on each burger. Serve immediately and enjoy the smoky, savory goodness of your grilled bacon and egg burger!
Frequently Asked Questions About The Hangover Burger
While dedicated Blackstone burger pressers are available, we often find that they don’t always create the super-thin, crispy-edged smashed patties we desire. For this recipe, we highly recommend using a bacon press for superior flattening. Its weight and flat surface are ideal. Alternatively, you can use a heavy, flat-bottomed metal bowl, a sturdy cast-iron skillet, or even the bottom of a clean, heavy saucepan. Just make sure whatever you use is heat-safe and can apply even pressure across the meatball.
The Hangover Burger
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Ingredients
- olive oil, butter, or high heat cooking spray for the griddle or grill
- 1 lb ground beef
- 1 tsp kosher salt see Notes
- ½ tsp Montreal steak seasoning
- ½ tsp onion powder
- 1 tsp Worcestershire sauce
- 8 slices bacon
- 4 brioche burger buns
- butter for the buns
- 4 slices deli-quality white American cheese
- 4 large eggs
- condiments of choice such as green salsa (salsa verde) and mayonnaise
Instructions
Prepare the ingredients
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Gather and organize all ingredients because the cook process goes quickly.
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In a bowl using your hands, lightly combine the ground beef, salt, Montreal steak seasoning, onion powder, and Worcestershire sauce. Form into 8 large meatballs for smashed burgers. If grilling, form into 4 traditional burger patties.
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Butter the burger buns.
Cook on the griddle
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Prepare your griddle to cook on medium-low heat (see Notes). On a Blackstone, we use olive oil to prep the griddle, then high heat cooking spray as we cook.
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Cook the bacon, flipping often, until crisp. Transfer to a dish lined with paper towels to drain the fat.
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Put the buttered side of the buns down on the griddle to toast. Remove from the heat and smear the bottom halves with green salsa and the top halves with mayonnaise (or condiments of choice). Set aside.
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Place 4 meatballs on the griddle. Press using a smasher instrument of choice (using a cut piece of parchment paper keeps the meat from lifting off the griddle) to make an evenly flat patty, about the size of the bun. Once they start to cook around the edges, flip and cook to desired doneness.
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Put a patty on a bun (bottom half), then cheese, and then a second burger to layer them. Repeat with the other two smashed patties and a bun. Repeat all the above with the remaining meat and cheese.
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Top each burger with bacon.
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Gently crack an egg on the griddle and cook as desired. Put on a burger. Repeat with the rest of the eggs for each burger. Top each burger with the top bun and serve.
Cook on the grill
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To grill 1/4 pound patties rather than making smashed burgers, cook the bacon on a skillet on the stovetop. Toast the buns on the grill, buttered side down. Spread green salsa on the bottom bun and mayonnaise on the top.
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Grill burgers to desired doneness over high heat, flipping once. Place cooked burgers each on a bottom bun; top with cheese and bacon.
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Back on the stovetop, cook an egg for each burger as desired. Top each burger with an egg and top bun. Serve.