This is not your ordinary breakfast burger. A fried egg-topped cheeseburger used to be something crazy. I remember being shocked when my friend's dad ordered one for dinner five years ago. Now it's a common brunch staple. This egg-in-a-hole burger is a different story.
The technique here is similar to egg-in-a-hole toast, but with meat. Beef > bread. To cook the egg inside burger, you need to create a donut-like shape. Start with a big patty then cut out a wide hole in the center using a small cup or mason jar. Use the center scraps from each to form the last donut-shaped patty so no meat goes to waste.
Up next: fry time! To make the burgers more breakfast-y (and indulgent), cook the patties in butter. When they're seared and flipped it's time to crack the eggs into the centers. Cover the pan (preferably with a glass lid) and watch in wonder as the whites set. Before you pull the patties from a pan, top them with cheese ... then bacon. Might as well make them BECs, right?
The eggs in these burgers are less runny than the popular brunch offering you're used to, but they're no yolk (ha!). The yolky center is still soft and creamy; there's just less of a mess. Make them for breakfast, lunch or dinner. They're satisfying any time of the day.
GET THE RECIPE HERE.
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