Easy Breakfast Burger with Fried Egg, Bacon, Cheddar and Caramelized Onions
This breakfast burger is based on my YouTube video, with a few adjustments since publication to make the written version more precise for home cooking. In the video, I made three different breakfast burgers, but this version focuses only on the fried egg burger: beef and merguez patty, crispy bacon, cheddar, quick caramelized onions, and a mustard Sriracha sauce.
A breakfast burger is a hearty burger built with morning ingredients like egg, bacon, cheese, and a rich sauce. This one is different because the patty is not plain beef: I mix ground beef with merguez meat, which gives the burger more seasoning, more aroma, and a little heat without having to add a long spice list. I make it when I want something solid for brunch, a weekend breakfast, or a big lunch that does not need much else beside it.
The reason this recipe works is the balance between fat, heat, sweetness, and acid. The beef gives the burger structure, the merguez brings spice, the bacon gives salt and crunch, the onions bring sweetness, and the fried egg gives that rich, runny breakfast finish. The mistake to avoid is making everything too salty or too greasy. Merguez, bacon, cheddar, and salted butter already bring a lot of seasoning, so the meat does not need much extra salt.
What I look for here is a patty that browns quickly in the pan, onions that look soft and golden instead of burnt, and an egg with a set white but a yolk that still moves when you touch the pan. The burger is not meant to be light, but it should still feel balanced. A little lemon juice or vinegar in the sauce helps a lot because it cuts through the bacon fat and cheese.
This is not the same style as my homemade Whopper-style burger, which is more about classic fast-food burger flavor. It is also different from my homemade McBacon-style burger, which stays closer to a bacon cheeseburger. This one is a breakfast burger first: egg, bacon, toasted brioche, and a big morning appetite.
Why I Make It This Way
I prefer to mix beef with merguez because merguez already has the garlic, chili, paprika, and warm spice profile that works well with eggs. Instead of adding dry spices one by one, the sausage meat seasons the whole patty from the inside. It also keeps the meat juicy, but that means the patty needs to be cooked properly, not treated like a rare steak.
The sauce is inspired by a quick homemade mayonnaise. In the video, I use egg, mustard, oil, and Sriracha. For the written version, I add a small amount of lemon juice or vinegar. I make it this way because without acid, the sauce can taste heavy. With just a little acidity, it becomes sharper and much better with bacon and cheddar.
For the onions, I do not try to make a two-hour caramelized onion. This is a burger, not onion jam. I cook them slowly enough to soften and brown them, but I keep them practical. You know they are ready when they collapse in the pan, smell sweet, and start sticking lightly to the bottom without burning.
Ingredients
For the patties, use ground beef and merguez meat with the casings removed. The best ratio is about two parts beef to one part merguez. This gives flavor without making the patty too soft or too salty.
For the sauce, use a fresh or pasteurized egg, Dijon mustard, Sriracha, neutral oil, lemon juice or vinegar, salt, and pepper. Since the sauce uses raw egg, keep it refrigerated and use it the same day.
For the burger, you will need brioche buns, bacon, cheddar slices, eggs, butter, onions, and a little reserved bacon fat for toasting the buns.
If you are not comfortable making a raw egg sauce, use store-bought mayonnaise as the base and mix it with mustard, Sriracha, and a few drops of lemon juice. The flavor will still work, and it is a good shortcut.
Step-by-Step Instructions
Start with the sauce so it can chill while you cook everything else. In a tall container, add the egg, Dijon mustard, Sriracha, lemon juice or vinegar, a pinch of salt, and a little pepper. Place the immersion blender at the bottom, start blending, then slowly add the oil until the sauce thickens. At first it looks loose, then suddenly it grabs and becomes creamy. That is the moment you stop. Taste it. It should be rich, lightly spicy, and a little sharp.
If it tastes flat, add a few more drops of lemon juice. If it tastes too strong, add a spoonful of mayonnaise or a small splash more oil and blend again. Keep it in the fridge while you continue.
Next, cook the onions. Slice the onions thinly. If you need help getting even slices, the method in how to cut an onion cleanly is useful here because thinner slices cook more evenly. Melt the butter in a pan over medium heat, add the onions, then lower the heat after a few minutes. Stir often enough so they do not burn, but not constantly. They need contact with the pan to brown.
At first, the onions look bulky and dry. After a few minutes, they release moisture and soften. After about 20 minutes, they should be golden, sweet-smelling, and almost jammy in spots. If the pan gets too dry, add a tablespoon of water and scrape the bottom.
Now prepare the patties. Remove the casing from the merguez and mix the sausage meat with the ground beef. Use your hands and mix only until combined. Do not knead it like dough. The texture should still feel loose and meaty, not sticky and compact.
Shape the meat into four large patties. Make them slightly wider than the buns because they shrink as they cook. Press a small shallow dent in the center of each patty. This helps them stay flatter in the pan.
Cook the bacon in a large skillet until crisp. Start with a cold or medium pan so the fat renders instead of burning right away. When the bacon is browned and firm, remove it and keep about one or two tablespoons of bacon fat in the pan. Too much fat makes the burger heavy, so do not feel obliged to use everything.
Increase the heat to medium-high and cook the patties in the bacon fat. You want a strong sizzle when the meat hits the pan. Cook until the first side is deeply browned, about 3 to 4 minutes. Flip, add cheddar on top, and cover briefly so the cheese melts. Because the patties contain sausage meat, cook them through. A thermometer should read 160°F in the center. For more doneness guidance, use this internal cooking temperature chart.
Remove the patties and cook the eggs. Add a small spoon of bacon fat if the pan is dry. Crack in the eggs and cook until the whites are set. I prefer to cover the pan for a short moment instead of flipping too aggressively, because it keeps the yolk runny. If you like an over-easy egg, flip it gently for just 10 seconds. The mistake to avoid is cooking the yolk until it becomes chalky. For this burger, a runny or jammy yolk is part of the sauce.
Toast the brioche buns cut-side down in the same pan. They should absorb a little flavor and turn golden on the inside. Do not skip this step. A soft untoasted bun gets soggy fast once the egg and sauce go in.
To assemble, spread sauce on the bottom bun. Add the cheddar-covered patty, bacon, fried egg, onions, and a little more sauce on top. Close the burger and serve right away.
Substitutions
If you do not have merguez, use mild or spicy Italian sausage. It will not taste the same, but the texture works. Chorizo-style fresh sausage can also work, but use less because it can be saltier and stronger.
If you want a milder burger, use three parts beef to one part merguez instead of the stronger two-to-one ratio. For a spicier version, add extra Sriracha to the sauce, not the meat. That way the heat is easier to control.
Cheddar is the easiest cheese here because it melts well and gives that classic breakfast sandwich flavor. Swiss, Monterey Jack, or American-style cheese also work.
For the bun, brioche is best because it browns nicely and has enough softness for the egg. Potato buns are also good. Avoid very crusty bread because the yolk and sauce will squeeze out when you bite.
For a lighter version, use turkey bacon, leaner beef, or one slice of bacon per burger. It will still be hearty, just less rich. For a protein-rich brunch plate, serve one burger with a simple salad instead of fries.
What to Serve With It
This burger is already rich, so the side dish depends on the meal. For a diner-style brunch, serve it with crispy McDonald’s-style fries or crunchy homemade onion rings. Those are the heavier options, but they make sense if this is the main meal of the day.
For something colder and simpler, a scoop of classic macaroni salad works well because the creamy pasta salad cools down the spice from the merguez and Sriracha. If you want to stay in the sandwich family but make a second option for the table, an easy tuna melt sandwich is another good brunch-style recipe.
For egg lovers, you can keep the meal breakfast-focused with classic deviled eggs or a soft French omelette. If you like the merguez and egg combination, the same flavor direction appears in easy merguez shakshuka, but that dish is saucier and more tomato-based.
FAQ
Can I make the patties ahead of time?
Yes. Shape the patties and refrigerate them for up to one day. Keep them covered and cook them cold from the fridge. They will hold their shape better.
Can I make the sauce ahead?
Yes, but because it contains raw egg, I prefer to make it the same day. Use a pasteurized egg if possible, keep the sauce cold, and do not leave it sitting on the counter.
Can I use store-bought mayonnaise?
Yes. Mix mayonnaise with Dijon mustard, Sriracha, lemon juice, salt, and pepper. It is faster and safer if you do not want to make the sauce from scratch.
Why add merguez to the beef?
Merguez seasons the patty from the inside. It brings spice, fat, garlic, and color. Plain beef works too, but the burger will taste more like a regular bacon cheeseburger.
Should the egg be runny?
That is my preference for this burger. The yolk mixes with the sauce and onions. If you prefer a fully cooked egg, cook it longer or break the yolk in the pan.
Can I grill the patties?
Yes, but use a flat griddle or grill-safe pan if the mixture is soft. The merguez adds fat, so watch for flare-ups on an open grill.
Suggested Posts
For more burger-style recipes, try the homemade Whopper-style burger or the homemade McBacon-style burger.
For sides, serve it with crispy McDonald’s-style fries, homemade onion rings, or classic macaroni salad.
For more egg-based ideas, try soft French omelette, classic deviled eggs, or merguez shakshuka.
For practical cooking help, see how to season a recipe properly and the internal cooking temperature chart.
Breakfast Burger with Fried Egg, Bacon, Cheddar and Caramelized Onions
Ingredients
- Patties
- 1 lb 2 oz ground beef
- 9 oz merguez sausage meat casings removed
- Black pepper to taste
- Small pinch of salt only if needed
- Mustard Sriracha Sauce
- 1 fresh or pasteurized egg
- 1 tbsp Dijon mustard
- 1 to 2 tsp Sriracha
- 1 to 2 tsp lemon juice or white vinegar
- 3/4 to 1 cup neutral oil
- Salt and pepper to taste
- Onions
- 2 large onions thinly sliced
- 2 tbsp salted butter
- Burgers
- 4 large brioche burger buns
- 8 slices bacon
- 4 slices cheddar
- 4 large eggs
- 1 to 2 tbsp reserved bacon fat as needed
Instructions
- Make the sauce: In a tall container, combine the egg, Dijon mustard, Sriracha, lemon juice or vinegar, salt, and pepper. Blend with an immersion blender while slowly adding the oil until thick and creamy. Refrigerate.
- Cook the onions: Melt the butter in a pan over medium heat. Add the sliced onions and cook for 20 to 25 minutes over medium-low heat, stirring often, until soft, golden, and lightly caramelized.
- Prepare the patties: Mix the ground beef with the merguez meat until just combined. Shape into 4 large patties, slightly wider than the buns.
- Cook the bacon: Cook the bacon in a large skillet until crisp. Remove and reserve. Keep 1 to 2 tbsp bacon fat in the pan.
- Cook the patties: Sear the patties over medium-high heat for 3 to 4 minutes on the first side. Flip, add cheddar, cover briefly, and cook until the cheese melts and the patties reach 160°F in the center.
- Cook the eggs: In the same pan, cook the eggs until the whites are set and the yolks are still runny. Cover briefly if needed, or flip gently for an over-easy egg.
- Toast the buns: Toast the brioche buns cut-side down in a little bacon fat until golden.
- Assemble: Spread sauce on the bottom buns. Add the cheddar patties, bacon, fried eggs, caramelized onions, and more sauce. Close the burgers and serve immediately.
Video
Notes
FAQ
Can I make the patties ahead of time?
Yes. Shape the patties and refrigerate them for up to one day. Keep them covered and cook them cold from the fridge. They will hold their shape better.Can I make the sauce ahead?
Yes, but because it contains raw egg, I prefer to make it the same day. Use a pasteurized egg if possible, keep the sauce cold, and do not leave it sitting on the counter.Can I use store-bought mayonnaise?
Yes. Mix mayonnaise with Dijon mustard, Sriracha, lemon juice, salt, and pepper. It is faster and safer if you do not want to make the sauce from scratch.Why add merguez to the beef?
Merguez seasons the patty from the inside. It brings spice, fat, garlic, and color. Plain beef works too, but the burger will taste more like a regular bacon cheeseburger.Should the egg be runny?
That is my preference for this burger. The yolk mixes with the sauce and onions. If you prefer a fully cooked egg, cook it longer or break the yolk in the pan.Can I grill the patties?
Yes, but use a flat griddle or grill-safe pan if the mixture is soft. The merguez adds fat, so watch for flare-ups on an open grill.🔗 Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
