Breakfast Cheeseburger Recipe + Contest Winner

The Cheeseburger is All Growns Up!

What I love most about cheeseburgers are the creative renditions.  Gone are the days of simple American cheese, lettuce, tomato and ketchup.  Varieties range from BBQ to Buffalo to Carolina (chili, coleslaw, mustard) to Mexican inspired.  I’m sure that many favorites were missed, but you’re already familiar with the point.  The cheeseburger is all growns up and gives us inspiration to be creative!

The restaurant industry has clearly stepped up their burger making game in a trend that I think is here to stay.  But how many of us infuse a similar creativity when crafting a burger at home?  Quit boring your families with lifeless burgers!  Breathing new beginning into you cheeseburger is quite easy.  Here’s a favorite recipe from the Gourmand Kitchen to get you started.

Pizza Burger Splash at Sunrise Inn, Warren, Ohio

Caprese Burger from the Gourmand Kitchen

Upscale Cheeseburger in Miami

But first I have to announce the winner of the Beer Versus Wine Cheeseburger Challenge.  The Cheeseburger honors (and the Negra Model Prize Pack) goes to…  Drumroll please…  In our highest voter turnout yet…  Guess ya’ll really wanted that Negra Modelo #theperfectcomplement prize pack… A Famished Foodie’s recommendation of Abita Christmas Ale!  We look forward to reading what food you present next month!

Breakfast Cheeseburger Recipe

(Side Note – This is a great breakfast to make before heading to a beer festival.  Pair it with some breakfast potatoes so help line your stomach for the debauchery to come.)

The Ingredients

• 4 Brioche Buns
• 2 pounds of ground chuck with an 80 / 20 mix (Get extra wild and substitute 1 of those pounds for breakfast sausage and mix together)
• 4 eggs
• 4 slices of Bacon
• 4 slices of Cheddar Cheese
• Sliced tomato
• Head of lettuce
• Ketchup and mustard

The Cooking

• Heat grill to high
• Form meat into 4 burgers about an inch thick and season each side with salt and pepper
• DO NOT MICROWAVE THE BACON!!!  Cook them in a skillet over medium heat until crisp – about 3-5 minutes per side.
• When the bacon is done, take out and set aside on a paper towel lined plate (It’s okay if the bacon is room temperature when layering on the burger).
• Dispose of the bacon grease and wipe the skillet clean with a wad of paper towels.  You are reusing the skillet for the eggs.
• Grill burgers 5 minutes and then flip.  Grill 4 more minutes and then place a slice of cheese on each patty grilling for 1 minute longer.  (Feel free to alter times depending on how done you or not you prefer your burgers)
• Add buns to grill cut side down for last minute.
• Timing of this next step is crucial as you want the eggs warm and runny when you’re ready to eat.  Crack the eggs into the skillet about halfway through the cooking of the second side of the burger.  Cook until desired doneness for Sunnyside up eggs (I prefer mine runny as the yolks act as a sauce).
• Build your burger: bottom bun, burger, slice of bacon broken in half into two strips, egg, lettuce, tomato, ketchup, top bun.

Breakfast Cheeseburger