Au Cheval-Style Cheeseburger
A thick, premium cheeseburger with bacon, a fried egg, and a runny yolk that coats everything when you bite in.
ModeratePrep: 10 minCook: 15 minServes 2Stovetop
Ingredients
- ●1 lb ground beef, 80/20 (two 8 oz patties)
- ●2 slices American cheese (or aged cheddar or gruyère)
- ●4 strips thick-cut bacon
- ●2 eggs
- ●2 brioche buns
- ●Butter for toasting buns
- ●Mayonnaise
- ●Ketchup
- ●Hot sauce
- ●Olive oil or avocado oil
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Form the ground beef into two thick 8 oz patties. Season generously with salt and pepper.
- 2.Cook thick-cut bacon in a pan or oven until crispy. Set aside.
- 3.Melt butter in a pan and toast the brioche buns cut-side down until golden. Set aside.
- 4.Cook the patties in a hot pan with a little oil. Because they're thick, you may need to cover with a lid partway through to help the inside cook without burning the outside. About 4-5 minutes per side for medium.
- 5.Top each patty with cheese in the last minute of cooking.
- 6.For the fried eggs, get the pan really hot so the white sets quickly and holds its shape. Season with salt and pepper.
- 7.Mix a simple sauce: mayo, ketchup, and a little hot sauce.
- 8.Assemble: bottom bun, sauce, burger with cheese, two strips of bacon, fried egg, top bun on the side.
- 9.Press the top bun down when you're ready to eat — the yolk runs over the whole burger.
Photo coming soon
The Story
“This is inspired by Au Cheval in Chicago, which in my opinion is the best burger restaurant in the world. These are not smash burgers — these are thick, substantial 8 oz patties with real substance to them. Brioche bun toasted in butter, thick-cut bacon, a fried egg with a runny yolk, and a simple sauce that doesn't try to be the star. The move is pressing the top bun down right as you eat it so the egg yolk runs over the whole burger. It's a gourmet cheeseburger experience at home.”
