Servings: 12
Ingredients and Directions
Directions
Crisp cook bacon; drain off fat. Cut slices in half; keep warm.
Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm.
Lightly brush cut side of buns with butter; grill or toast buns.
Pan fry eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.) Keep warm.
To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.
Ingredients
- 12 oz. (12 slices, 1 oz. ea.) applewood smoked bacon
- 60 oz. (12 patties, 5 oz. ea.) coarse ground beef, 12-20% fat
- Sea salt, to taste
- Black pepper, coarse ground, to taste
- 36 oz. (12, 3 oz. buns) sesame brioche round rolls or quality sesame buns , split in half
- 3 oz. melted butter
- 12 large eggs
- 9 oz. (12, 0.75 oz. slices) sharp cheddar cheese slices
- 3-4 oz. (12 sprigs) watercress or baby arugula
- Condiments: Cocktail sauce or hot pepper sauce, pickle slices, coarse grain mustard, grilled red onions, as desired
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.