The Ultimate Breakfast Burger

There's no better way to start a weekend morning than firing up the plancha and building a proper breakfast burger. Everything you love about a full English — crispy bacon, a fried egg, melted cheese — stacked between a toasted bun with a juicy beef patty underneath it all. This is weekend cooking at its finest.

Ingredients

The Patties

• 500g beef mince (ideally 20% fat for flavour)
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• 1 tsp Worcestershire sauce

The Toppings

• 4 rashers back bacon
• 4 large eggs
• 4 slices cheddar
• 4 brioche burger buns, halved
• 2 tbsp butter, for toasting
• 4 tbsp tomato ketchup or brown sauce, to serve
• Optional: sliced tomato, lettuce, sliced spring onions

Method

1. In a bowl, combine the beef mince with the salt, pepper, smoked paprika and Worcestershire sauce. Mix until just combined — don't overwork it or the patties will be tough. Divide into 4 equal portions and shape into patties roughly 1.5cm thick. Press a small indent in the centre of each with your thumb to help them cook evenly. Refrigerate while you heat the plancha.
2. Preheat your plancha over a medium-high heat for 10 minutes until it's properly hot. You want a good sizzle when the meat hits the surface.
3. Lay the bacon rashers on the plancha and cook for 2–3 minutes per side until golden and crispy. Set aside on a warm plate.
4. Place the patties on the hottest part of the plancha. Cook for 4–5 minutes per side without pressing them down — let them form a good crust. In the final minute of cooking, lay a slice of cheddar on each patty and cover loosely with a metal bowl or cloche to help it melt.
5. While the patties rest, move to a slightly cooler zone of the plancha. Add a small knob of butter and fry the eggs to your liking — a couple of minutes for a runny yolk, a little longer if you prefer them set.
6. Toast the cut sides of the brioche buns on the plancha with a little butter until golden, about 1 minute.
7. Build your burgers: sauce on the base, patty with melted cheese, bacon, egg, and any extra toppings. Serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.