Breakfast Burger with Bacon, Egg, and Cheddar Recipe

If you’re looking to start your day with something a little more exciting than your usual toast or cereal, this Breakfast Burger with Bacon, Egg, and Cheddar Recipe is exactly what you need. It’s a deliciously hearty way to combine all your favorite morning flavors into one satisfying bite. I love making this when I want to treat myself or impress guests with a breakfast that feels both indulgent and wholesome.

What makes this Breakfast Burger with Bacon, Egg, and Cheddar Recipe truly special is the balance of savory, melty, and crispy textures – crispy bacon, juicy cheesy patties, and perfectly cooked eggs all piled on a soft bun. Whether it’s a weekend brunch or a lazy Sunday morning, this recipe hits the spot and keeps you fueled for hours without the hassle of multiple dishes.

Ingredients You’ll Need

The magic in this recipe comes from combining high-quality, flavorful ingredients that work harmoniously. When you’re shopping, try to find fresh bacon and good-quality ground meat, because they make all the difference. The maple syrup and mustard add a subtle tang and sweetness that elevate the patties beyond typical breakfast fare.

• Bacon: Go for thick-cut if you want extra crispy slices, and bake them in the oven for less mess.
• Lean ground beef or turkey: Lean meat keeps the burger juicy without too much grease.
• Breakfast-style sausage: Adds seasoning and fattiness that complements the beef or turkey.
• Pure maple syrup: Just a touch for a hint of sweetness that balances the savory flavors.
• Whole grain mustard: Gives a gentle kick and tangy depth to the patties.
• Garlic: Fresh minced garlic helps build aroma and flavor.
• Kosher salt & black pepper: Essential seasoning pillars.
• White cheddar cheese: Its sharp flavor melts beautifully on the hot patties.
• Brioche buns or English muffins: I personally love brioche for its buttery softness.
• Large eggs: Fried eggs with runny yolks add richness and moisture.
• Fresh arugula: Adds a pleasant peppery crunch to cut through the richness.
• Canola oil: For cooking the burgers evenly without sticking.
• Mayo or plain Greek yogurt: Mixed with Sriracha for a creamy, spicy spread.
• Sriracha: Adds zing to the sauce, but you can dial it back if you prefer mild flavors.

Variations

I find this Breakfast Burger with Bacon, Egg, and Cheddar Recipe is very forgiving and open to your personal spin. Play around with the toppings and meat blends depending on what you like or what’s in season. For me, switching out arugula for spinach or kale adds a nice twist, and swapping turkey for beef can lighten things up.

• Turkey or chicken sausage: For a lighter take, I’ve swapped in turkey sausage, and it still packs plenty of flavor.
• Avocado slices: Creaminess that pairs wonderfully with bacon and cheddar.
• Hot sauce or chipotle mayo: If you want more heat, these give a smoky spicy kick.
• Different cheeses: Swiss or pepper jack are great alternatives for a change.
• Gluten-free buns: You can easily adapt this recipe for gluten sensitivities with your favorite bun substitute.
• Veggie burger patties: I’ve tried making this with black bean patties for a vegetarian option—it’s surprisingly delicious!

How to Make Breakfast Burger with Bacon, Egg, and Cheddar Recipe

Step 1: Crispy Bacon Magic in the Oven

Start by preheating your oven to 400°F and lining a baking sheet with foil—this makes cleanup so much easier. Place an oven-safe rack on top so the bacon crisps evenly without sitting in its own grease. Pop the bacon in for about 15 minutes, but keep an eye on it since cooking time depends on thickness. I usually pull it out when it just turns golden and crispy, then lay it on paper towels to soak up any extra grease. Having the bacon perfect sets the stage for the whole burger.

Step 2: Mix the Special Burger Blend

Grab a large bowl and gently combine your ground beef, breakfast sausage, maple syrup, whole grain mustard, minced garlic, kosher salt, and black pepper. The trick here is to mix just until combined—not too much or your patties will get tough. I like to form six patties about 4½ inches wide so they fit nicely on the buns. Make sure not to press them down hard; a gentle hand keeps them juicy once cooked.

Step 3: Sear Burgers and Melt Cheddar

Heat a skillet to medium-high and add just a splash of canola oil to prevent sticking. Place the patties in and sear for about 3 minutes on one side without moving them—this develops a nice crust. Flip, then cook for another 3 to 4 minutes until the internal temperature reaches 165°F. During the last minute, sprinkle the grated white cheddar over each patty so it melts beautifully. Cover the pan briefly with a lid to help the cheese melt evenly.

Step 4: Toast Buns and Fry Eggs

While the burgers are finishing, toast your brioche buns or English muffins until just golden and crisp. In the same skillet, cook your eggs over medium heat. I recommend sunny side up or over-easy to keep those yolks runny, which is the signature creamy element of this breakfast burger. Season the eggs lightly with salt and pepper to taste.

Step 5: Assemble and Sauce It Up

Mix up a quick sauce by stirring together mayo (or Greek yogurt) and Sriracha—this adds a spicy creamy finish to every bite. Spread it on the bottom bun halves, then layer fresh arugula, the cheesy burger patty, crispy bacon, and the fried egg. Top with the other bun half, press lightly to meld all layers, and serve immediately. You’ll want to dig in right away while everything’s warm and melty.

How to Serve Breakfast Burger with Bacon, Egg, and Cheddar Recipe

Garnishes

I love adding a few extra fresh arugula leaves on top for that peppery bite and some thinly sliced red onions if I want a little zing. Sometimes, a dash of flaky sea salt on the eggs helps brighten the flavors even more. You could also go for sliced tomatoes or avocado for some fresh, creamy textures that create a well-rounded bite.

Side Dishes

This breakfast burger pairs so well with crispy home fries or sweet potato hash for some starchy goodness. If you want to keep it light, a simple side of fresh fruit or a green salad works too. For my weekend brunch, I usually whip up some roasted potatoes or even serve a handful of kettle-cooked chips on the side – you really can’t go wrong!

Creative Ways to Present

For special occasions, I like stacking the burgers high on wooden skewers to keep everything together and serve them on rustic wooden boards with small bowls of sauce for dipping. Another fun idea is to swap out the buns for grilled English muffin halves and serve open-faced with a sprinkle of fresh herbs. It makes for an elegant twist that’s perfect for brunch guests.

Make Ahead and Storage

Storing Leftovers

If you end up with any leftover patties, store them in an airtight container in the fridge for up to two days. I recommend wrapping them individually in foil or parchment before stacking to keep flavors fresh and prevent drying out. Just remember to keep the bacon and eggs separate for best texture later.

Freezing

I’ve had great success freezing uncooked burger patties wrapped well in plastic wrap and foil for up to a month. When you’re ready to enjoy, thaw overnight in the fridge. The flavor and texture hold up nicely, making it super convenient to prep ahead for busy mornings.

Reheating

To reheat leftovers, I prefer warming the patties gently in a skillet over low heat to keep them juicy. The bacon crisps back up nicely in the oven at 350°F for about 5 minutes. I usually fry up fresh eggs since reheating eggs often messes up their texture. Toast fresh buns and you’re set for a quick, delicious meal.

FAQs

Final Thoughts

This Breakfast Burger with Bacon, Egg, and Cheddar Recipe has quickly become one of those special go-to meals when I want something comforting but impressive. The combination of textures and flavors is just so satisfying, and it’s surprisingly easy to pull off even on a busy morning. I really hope you give it a try—you’ll love how it transforms your breakfast into something restaurant-worthy without the fuss. Trust me, once you’ve had one, it’s hard to go back to plain old breakfast!

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