The best brunch burger

Burger's are totally brunch acceptable but not just any, Chef Matt Basile has the right one!



Brunch Burger Patties

For Serving


Brunch Burger

Make the Brunch Burger Sauce by combining the pickle, dressing, and hot sauce in a small bowl. Set aside.

In a large bowl combine the ground brisket, salt, pepper, and paprika. Mix well with your hands. Shape the meat into 2 patties, each just a bit wider than the hamburger buns. Poke a hole through the centre of each patty and use your fingers to widen the hole until it is about 2 inches (5 cm) wide. Set the patties aside.

Heat a non-stick frying pan over medium-high heat. Add the bacon to the hot pan and cook until it is crispy, using a wooden spoon to move the bacon around the pan so it doesn’t burn. Remove the bacon from the pan and set it aside to drain on a plate lined with paper towel.

In the same frying pan, cook both burger patties in the bacon fat for 3 minutes. Carefully flip the patties, then crack an egg into each hole. Season with salt and cook for another 3 minutes. Top each patty with a slice of American cheese, cover the pan, and leave on the heat for 1 to 2 minutes to allow the cheese to melt.

To assemble, spread the Brunch Burger Sauce on both halves of each bun. On the bottom half of each bun, layer a few slices of tomato and a leaf of iceberg lettuce. Top with a burger-and-egg patty. Layer the bacon over the patties. Finish with the top bun.