Bacon and Egg Burger

In my experience, there are very few things that can’t be improved by putting bacon and eggs on them.  PastaMuffins. Grits. BLTs.  The egg turns into a lovely cream sauce, and the bacon is, well, bacon.  However, I did know that I was skating on thin ice when I tried this with a burger.  Sure, we all know the wonderfulness that bacon adds to the burger experience, but swapping out the ketchup for an over easy egg?  Would it work?  Could it work?  I’m guessing you know the answer.

All of the ingredients in this burger are pretty straightforward – the burger itself, cooked the way you like it.  The bacon, same.  The egg, cooked over easy to ensure the nice drippy yolk.  And instead of a bun, a toasted, buttered English muffin to keep the whole breakfast-meets-dinner thing going.

What’s KEY here is the order of things.  The bacon needs to be ready for the muffin, the muffin needs to be ready for the burger, and the burger needs to be ready for the egg.  So the order of events is:

Cook your bacon until it is done just the way you like it.  Ordinarily I like cooking bacon in the oven, but in this case we want to do it in the pan because we are going to cook the burger in the bacon drippings.  Yes we are.

2. Toast the muffin until it is just starting to brown on the edges (if it’s too toasted, it will break part while you are eating your burger) and then spread it with some nice soft butter.  Put both halves on the plate and put a piece or two of bacon on the bottom half.

3. Cook up that burger. 3-4 minutes per side for medium rare, and do not touch it except to flip it please. When it’s done, pop it on top of the bacon.

4. In that same pan, cook an egg over easy.  A minute or two on the first side, just until the whites are set, flip very carefully, count to 10 and slide the spatula under the egg and put it on top of the burger.

5. Place the top of the muffin on the egg.  Pick the whole thing up.  Take a bite.  Have napkins at the ready.  Be very happy.

Bacon and Egg Burger
Serves: 4 servings
  • 1 pound ground chuck, divided into 4 patties
  • 4 slices bacon, cut in half
  • 4 eggs
  • 4 English muffins, split
  • Softened butter
  1. Cook the bacon in a large skillet over medium high heat until done to your liking. Drain on paper towels, leaving the drippings in the pan.
  2. Toast the muffins until just starting to brown at the edges. Butter both halves, and place the bottom halves on plates. Top with two bacon halves.
  3. Cook burgers in the bacon drippings over medium high heat, about 4 minutes per side. Transfer to muffins.
  4. Cook the eggs over easy in the pan with the drippings, cooking until the whites are just set, flipping carefully and cooking for another 10 seconds. Transfer eggs to top of burgers.
  5. Top with muffin tops and serve with lots of napkins...these are delicious but drippy!


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  1. Shel says

    I’ve been doing this ever since I saw it on a restaurant menu. My husband calls it “the cholesterol special” and laughs at me, but …..that egg yolk on the juicy burger just MAKES it. So good.


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