Easy Breakfast Burger Recipe
Burgers are considered the “All American Food” and this video will show you that they’re not just for lunch and dinner. Greg from the Ballistic BBQ and Ballistic Burgers channel will show you step-by-step how to make the perfect breakfast burger using the Slow 'N Sear® Kettle and Cast-Iron Drip ‘N Griddle Pan. Check it out.
Ingredients (for 4 burgers)
- 16 oz. of 80/20 ground beef
- 4 hamburger buns
- 8 slices of bacon, each cut in half
- 1 cup shredded potato
- 4 slices American cheese
- 4 eggs
- Kosher salt
- Ground black pepper
- 1 tbsp fresh chopped chive (as garnish)
- 2 tbsp canola oil
Homemade Breakfast Burger Sauce
- 1 cup mayo
- 4 tbsp maple syrup
Mix together thoroughly.
Divide the ground beef and form into equal sized balls, about 4 oz. each and season with kosher salt and pepper. Set aside. Shred potato(s) using a cheese grinder and place in a bowl. Run cold water over shredded potato until the water is clear. Place potato on a clean paper towel and wring out as much water as possible. Set aside.
Set up your Slow ‘N Sear® Kettle Grill by placing the Slow ‘N Sear® accessory in one side of the kettle. Light a half-full charcoal chimney of briquettes. Once most of the briquettes are covered in white ash, add them to the Slow ‘N Sear®, spreading them out evenly using the Charcoal Cherry Picker accessory. Install the EasySpin™ Grill Grate, followed by the Cast-Iron Drip ‘N Griddle Pan. Once a small drop of water vaporizes instantly, when dripped onto the griddle, you are ready to cook!
Start off your cook with the bacon. A “bacon weight” or spatula can be used to keep the bacon from curling. Once the bacon is fully cooked on both sides, you can place it on the open grate of the grill, to keep it warm, while you cook the other ingredients.
Spread a little canola oil out onto the griddle and then place four small mounds (about 3 tablespoons) of shredded potato on the griddle, and pat them down into patty shapes. Cook once the potato is golden brown, flipping as needed. Once finished, the potato patty can be placed on the open rack with the bacon.
Toast buns on the griddle and again, place on open grate.
Place meatballs on the griddle and cook using the “smash burger” technique, by flattening the balls into thin patties using your spatula. Hold the spatula on the smashed patty for about 10 seconds before removing it. During this portion of the cook, you are looking for small holes to start forming on the top edges of the patty, and the top center to look somewhat shiny or wet. Once you see this, flip the patties. The meat will be bonded onto the griddle (which is a good thing). Scoop up the patties using the spatula as a scraper. After the flip, add one slice of American cheese per patty. The burgers will be done in 1-2 minutes. Remove burgers from the griddle and cook the eggs to your liking, seasoning them with a little salt and pepper.
Building the Burger
Place heel of burger bun on plate and in order add:
Beef patty with melted cheese
4 (1/2) slices of bacon
Hash brown potato patty
A few pinches of chopped chive
Top bun with Breakfast Burger Sauce