This double breakfast burger is a big, rich brunch-style burger made with two beef and merguez patties, melted cheddar, bacon, a fried egg, caramelized onions, and a quick homemade mustard-sriracha sauce. It is different from a classic cheeseburger because the merguez adds spice directly into the meat, and the egg and bacon push it into breakfast territory.

This recipe is based on my YouTube video, with a few adjustments since publication. I make it this way because the original video was very generous, but for the website I prefer to clarify the yield, tighten the proportions, and add a little acidity to the sauce so the burger does not taste too heavy.

The main thing to get right here is the patty size. If the patties are too thick, the outside browns before the inside cooks properly. What I look for is a thin enough patty to stack, with a good crust, melted cheese, and meat that stays juicy without feeling raw in the center.

Double Breakfast Burger with Merguez, Bacon and Fried Egg

Why This Version Works

The beef gives the burger structure, while the merguez brings seasoning, fat, garlic, paprika, and heat. Instead of adding a long list of spices to plain ground beef, I prefer to use the sausage meat as the seasoning base. It gives the burger a deeper flavor right away.

The mistake to avoid is using too much merguez. If the mixture is half beef and half sausage, the patties can become too salty, too greasy, and a little soft. A ratio close to two parts beef and one part merguez gives the best balance.

This is a hearty comfort food recipe, not a light breakfast sandwich. It is protein-rich, very filling, and better served when you want a serious brunch, a weekend breakfast, or a late morning meal that can carry you through the day. For something lighter in the same burger family, I would go toward juicy turkey burgers instead.

Ingredients You Need

For the meat, use ground beef with enough fat to stay juicy. Extra-lean beef can work, but the patties will be firmer. Medium ground beef is better here because the patties are cooked hot and fast.

For the merguez, remove the meat from the casing. If you make your own sausage, the same idea works with homemade merguez sausage. The sausage is already seasoned, so do not add much salt to the meat mixture.

The sauce is a quick blender mayonnaise with mustard, sriracha, and a little lemon juice or vinegar. The acidity is important. Without it, the sauce tastes flat beside the bacon, cheese, and sausage. If you want a more detailed technique, the same basic emulsion is close to my failproof homemade mayonnaise method.

For the onions, slice them thinly. Thin onions soften faster and melt into the burger better. If you want cleaner slices and less crushing, this is where a simple onion-cutting method helps.

Step-by-Step Instructions

Start with the sauce. In a tall narrow container, add one whole egg, Dijon mustard, lemon juice or vinegar, sriracha, salt, pepper, and neutral oil. Place the immersion blender at the very bottom and start mixing without lifting it. After a few seconds, the bottom should turn pale and thick. Slowly pull the blender upward until the oil disappears into a creamy sauce. It should hold on a spoon but still spread easily on the bun.

Put the sauce in the fridge while you prepare the rest.

Slice the onions thinly. Melt butter in a pan over medium heat, then add the onions with a small pinch of salt. At first, they will look like too much. After a few minutes, they soften, turn glossy, and release moisture. Lower the heat and keep cooking until they are golden and sweet. You know they are ready when they no longer smell sharp and they look almost jammy in the pan. This usually takes 20 to 25 minutes. If the pan gets dry, add a tiny splash of water and scrape the bottom.

Now prepare the patties. Put the ground beef in a bowl. Remove the casing from the merguez and add the sausage meat to the beef. Mix with your hands just until combined. Do not knead it like dough. If the meat becomes sticky and compact, the patties will cook up dense.

Divide the mixture into four equal patties. For two double burgers, each patty should be around 5 to 6 ounces. Flatten them slightly wider than the buns because they shrink as they cook. I prefer thinner patties here because this is a double burger. Two thick patties become difficult to eat and harder to cook evenly.

Cook the bacon in a large skillet until browned and crisp. The sound will change as the moisture cooks off. At first it sizzles aggressively, then it becomes quieter and sharper. Remove the bacon and keep some of the fat in the pan.

Raise the heat to medium-high. Add the patties and let them sear without moving them right away. You want a browned crust before flipping. Cook for about 2 to 3 minutes per side, depending on thickness. Since the meat contains ground beef and sausage meat, I prefer to cook the center through rather than leaving it rare. Add cheddar to each patty, cover the pan for a few seconds, and let the cheese melt.

Cook the eggs in the same pan or in a small separate pan. For this burger, I like a fried egg with a yolk that is still a little soft. The white should be set, with no clear jelly around the yolk. If you prefer less mess, cook the yolk a little longer.

Toast the brioche buns in the same pan. Do not skip this step. A toasted bun gives structure and keeps the sauce and egg from soaking in too fast. The cut side should be golden, slightly shiny from the fat, and crisp enough to make a little scraping sound when you move it in the pan.

To assemble, spread sauce on the bottom bun. Add one cheesy patty, then the second cheesy patty. Add bacon, the fried egg, caramelized onions, and a little more sauce if desired. Close with the top bun and press gently. Not too much. Just enough to bring everything together.

This burger sits somewhere between a breakfast sandwich and a serious cheeseburger. It is more loaded than a homemade bacon cheeseburger, less fast-food style than a homemade double smash burger, and more breakfast-focused than a merguez lamb burger.

How to Keep the Burger Juicy

The first trick is not overworking the meat. Mix only until the beef and merguez are evenly distributed.

The second trick is heat. The pan should be hot enough that the patties sizzle immediately, but not so hot that the cheese melts before the center has time to cook. If the pan starts smoking hard, lower the heat a little.

The third trick is stacking thinner patties instead of making one huge patty. Two medium patties give more browned surface, more melted cheese, and a better bite. That is why I prefer this method for a double burger.

Substitutions

If you do not have merguez, use another fresh sausage with good seasoning. Spicy Italian sausage works, but the flavor will be different. Breakfast sausage can also work, especially if you want a more North American brunch flavor.

Cheddar is the easiest cheese here because it melts quickly and tastes right with bacon and egg. American cheese, Monterey Jack, Swiss, or raclette can also work.

For the sauce, replace sriracha with hot sauce, harissa, or a small spoonful of chipotle sauce. If you want no heat, leave it out and keep the mustard.

Brioche buns give the best sweet and rich balance, but potato buns also work well. A regular hamburger bun is fine, as long as it is toasted.

For the egg, fried is best for this version, but scrambled egg works if you want something easier to eat. For an egg-focused breakfast idea, soft French omelette is a different style, much lighter and more delicate than this burger.

What to Serve With It

This burger is already rich, so the side dish depends on how serious the meal needs to be.

For a full diner-style plate, serve it with crisp homemade fries. If you want something even more classic and snacky, crispy onion rings make sense beside the bacon and sauce.

For a cold side, classic macaroni salad works because the creamy, chilled pasta balances the hot burger. If this is part of a brunch table, classic deviled eggs fit the breakfast theme without adding another heavy fried component.

For another breakfast sandwich direction, a bacon breakfast sandwich with cheese sauce is softer, simpler, and less burger-like.

FAQ

Can I make the patties ahead of time?

Yes. Shape the patties and keep them covered in the fridge for up to 24 hours. Put parchment paper between them so they do not stick. Cook them cold from the fridge so they hold their shape better in the pan.

Can I freeze the patties?

Yes, but freeze them before cooking. Place parchment between the patties and wrap them well. Thaw overnight in the fridge before cooking. Because the mixture contains sausage meat, do not thaw it at room temperature.

Is the sauce safe with raw egg?

Use a very fresh egg and keep the sauce refrigerated. For extra caution, use pasteurized eggs. The sauce should be kept cold and used the same day or within 24 hours.

Can I make this without bacon?

Yes. Cook the patties in a little oil or butter instead. You will lose some smoky flavor, but the merguez still gives the burger a lot of character.

How do I know the patties are cooked enough?

The outside should be well browned, the cheese melted, and the center should no longer look raw. Since the meat mixture includes ground meat and sausage, I prefer cooking it through instead of serving it rare.

Can I make one single burger instead of a double?

Yes. Use one patty, one slice of cheese, one egg, and the same toppings. The result will be easier to eat and still very satisfying.

Double Breakfast Burger with Merguez, Bacon and Fried Egg

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Prep Time 20

Cooking Time 30

Category Main Dish

Cuisine American, Canadian

Portions 2 double burgers

Calories 1050 kcal

Ingredients

For the Patties
1 lb ground beef
8 oz merguez sausage meat casing removed
Black pepper to taste
Salt only if needed
For the Sauce
1 whole egg
1 tablespoon Dijon mustard
1 teaspoon lemon juice or vinegar
1 to 2 teaspoons sriracha
3/4 cup neutral oil
Salt and black pepper to taste
For the Onions
2 medium onions thinly sliced
2 tablespoons salted butter
For Assembly
2 brioche burger buns
4 slices cheddar cheese
4 to 6 slices bacon
2 eggs
2 to 4 tablespoons sauce
Caramelized onions
A little bacon fat butter, or oil for toasting the buns

Instructions

Make the sauce. In a tall container, combine the egg, mustard, lemon juice or vinegar, sriracha, oil, salt, and pepper. Blend with an immersion blender until thick and creamy. Refrigerate.
Cook the onions. Melt the butter in a skillet, add the sliced onions, and cook over medium heat until softened. Lower the heat and continue cooking for 20 to 25 minutes, until golden and jammy.
Prepare the patties. Mix the ground beef with the merguez meat just until combined. Divide into 4 patties, about 5 to 6 ounces each.
Cook the bacon. In a large skillet, cook the bacon until crisp. Remove and reserve. Keep some bacon fat in the pan.
Cook the patties. Sear the patties over medium-high heat for 2 to 3 minutes per side, depending on thickness, until browned and cooked through. Add cheddar to each patty, cover briefly, and let melt.
Cook the eggs. Fry the eggs until the whites are set and the yolks are cooked to your liking.
Toast the buns. Toast the cut sides of the brioche buns in the pan until golden.
Assemble. Spread sauce on the bottom buns. Add two cheesy patties to each burger, then bacon, fried egg, caramelized onions, more sauce if desired, and the top bun.
Serve immediately while hot.

Video

Notes

FAQ