Close your eyes and imagine all the delicious awesomeness of a burger. Ok, now imagine all the deliciousness of a breakfast of a runny yolk and bacon. Make those two awesome meals have a baby! Now you have an idea of what this burger tastes like! It was really good. I think that the pickled onions are brilliant. The best testament I can give this burger is that my boy didn't ask for any mayonnaise for it. You may not know it by looking at his long, lean pre-teen self, but that kid had one hell of a mayo love monkey on his back. I told him he had to try one bite without the mayo, but, after that, he could add it after he tried it as is. He never asked! I can't even begin to process that fact:). I was forced into one deviation, I couldn't find smoked cheddar, so I got smoked Gruyere. Oh it was just wonderful. I don't think the picture does justice to it's awesomeness;). Fairly easy to make. Most taxing part is to have egg, burger and toasting finish at the same time.
8 thick-cut slices of smoky bacon (1/2 pound)
1 1/2 lb mixed ground sirloin and chuck
Kosher salt and freshly ground pepper
4 sl of smoked cheddar cheese (2 ounces)
4 large eggs
4 English muffins,toasted
1/4 c pickled cocktail onions thinly sliced
Ketchup and mustard,for serving
1. In a large nonstick skillet, cook the bacon over moderate heat
until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1
tablespoon of the bacon fat in the skillet.
2. Preheat a grill pan. Shape the meat into four 5-inch patties and
season generously with salt and pepper. Grill over moderately high heat
until lightly charred, about 3 minutes. Flip the burgers and top with
the smoked cheddar. Cook for about 3 minutes longer for medium-rare
3. Meanwhile, in the reserved bacon fat in the skillet, fry the eggs
over-easy over moderate heat, about 3 minutes. Set the burgers on the
bottoms of the English muffins and top with the pickled onions, bacon
and fried eggs. Serve with ketchup and mustard.