In classic “breakfast for dinner” fashion this bacon and egg burger gets topped with all-American breakfast staples. It’s a messy but delicious two-fisted meal.
“Larding” is a tried and true culinary practice where fat is injected into food using a long needle. Larding enhances the moisture of the meat while it cooks and also adds flavor. This Bacon and Egg Burger simplifies that practice by hand-mixing minced bacon into the burger.
- 1 pound ground beef
- ⅓ pound raw bacon (finely chopped)
- 2 tablespoon minced shallot
- ¼ cup minced fresh parsley
- salt and pepper (as needed)
- 2 teaspoon canola oil
- 4 large eggs
- ketchup (to taste)
- 4 English muffins (sliced and toasted)
- sliced red onion (to taste)
In a bowl, combine beef and chopped bacon. Add shallots and parsley and season with salt and pepper. Using your hands, lift and fold ingredients together until blended. Do not overmix.
Form the meat into 4 equally-sized patties about 3/4‑inch thick and ⅓ of a pound each. Season again on the outside with salt and pepper.
Swirl canola oil across the bottom of a heavy bottomed, non-stick or cast iron skillet. Place over medium-high heat. Sauté burgers until browned on bottom. Turn them, basting with fat in pan. When browned on both sides, check the interior temperature of the burgers with an instant-read thermometer (140°F for medium-rare to 160°F for well done). Move the burgers to a warm plate to rest. Lower the heat to medium and leave the fat in the skillet and keep it on the burner.
Crack eggs into the skillet and cook sunny side up, until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
Spread some ketchup onto the bottoms of the toasted English muffins. Lay a burger on each bottom; top with red onion and an egg. Place the English muffin top onto the burger; serve warm.