RECIPE

Bacon and Egg Brunch Burgers

This hearty bacon, eggs, beef and cheese burger will satisfy really big appetites.

Ingredients

For the beef patties:

  • 1 1/2 pounds ground beef chuck
  • Kosher salt and pepper
  • About 2 tablespoons Worcestershire sauce
  • 12 slices good-quality bacon, 4 pieces finely chopped
  • 4 thick deli-slices yellow cheddar or American cheese

For the hash brown potato patties:

  • 2 large starchy potatoes, peeled and grated
  • Kosher salt
  • 1 small onion, grated
  • Pepper
  • 1 egg, lightly beaten
  • 2-3 tablespoons flour
  • 2-3 tablespoons olive or vegetable oil
  • 4 large eggs
  • 4 sandwich-size English muffins or brioche hamburger rolls, split, toasted and lightly buttered
  • Ketchup

Preparation

Pre-heat the oven to 375°F.


Combine the meat with salt, pepper, Worcestershire sauce and the finely chopped bacon. Form into four patties that are thinner at the center than the edges for even cooking.


Arrange the remaining eight slices of bacon on a slotted broiler pan and bake to crisp, 15 minutes or so.


Grate the potatoes on the large side of box grater and season with salt. Drain in a strainer for 10-15 minutes. Press out the excess liquid and combine the potatoes with the grated onion, pepper, egg and just enough flour to bind the potatoes, 2-3 tablespoons. Heat a thin layer of oil in a large skillet over medium to medium-high heat. Add the potatoes in four thin pancakes, 4 inches round. Sauté the hash brown cakes until deeply golden on each side, about 7-8 minutes, turning once. Remove to a cooling rack set into a rimmed baking sheet.


Heat a griddle or cast iron skillet to medium-high.


Remove the bacon from the oven and toast the rolls while the potatoes cook. Turn the oven off; add potato cakes to a baking sheet to keep warm in the oven. Reserve the buttered rolls and bacon.


Cook the burgers on a hot griddle or in the skillet for about 10 minutes, turning once. Top with the cheese to melt in the last 1-2 minutes of cook time.


While the cheese melts, melt 1 tablespoon butter over medium heat in the skillet you made the hash brown cakes in. Fry four eggs (over medium to hard); season with salt and pepper.


Place the cheeseburgers on the bun bottoms and top with twoc slices of bacon, crossed, a fried egg, a potato cake, lots of ketchup and a bun top.


Serve with Bloody Mary or Bloody Bull (add a splash of beef stock) cocktails with celery sticks.

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