Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 frozen hash-brown rounds (about 340 g total)
- 8 slices bacon
- 1 lb ground beef (80/20) (454 g)
- 1 1/4 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 4 slices American cheese
- 4 large eggs
- 1 tbsp unsalted butter (14 g), for toasting buns
- 4 sesame seed hamburger buns
- 1/4 cup mayonnaise (60 g)
- 2 tbsp ketchup (30 g)
- 1/4 tsp garlic powder (optional)
Do This
- 1. Bake hash-brown rounds at 425°F (220°C) for 18–22 minutes, flipping halfway.
- 2. Stir mayo + ketchup (+ garlic powder if using) and set aside.
- 3. Cook bacon in a skillet over medium heat until crisp, 8–12 minutes; drain.
- 4. Form 4 thin patties (4 oz each); cook on a hot skillet 2–3 minutes per side; add American cheese to melt.
- 5. Fry 4 eggs (sunny-side up or over-easy) in the same skillet, 2–4 minutes.
- 6. Butter and toast sesame buns cut-side down, 1–2 minutes.
- 7. Build each burger: bun + ketchup–mayo + patty + cheese + bacon + egg + 2 hash-brown rounds + top bun.
Why You’ll Love This Recipe
- True diner-meets-drive-thru heft: beef, bacon, egg, cheese, and crispy hash-brown rounds in one handheld stack.
- Fast and repeatable: everything cooks in straightforward batches with simple timing.
- That signature vibe: buttery toasted sesame bun and a tangy ketchup–mayo sauce pull it together.
- Custom-friendly: easy to swap cheese, add heat, or lighten it up with smaller patties.
Grocery List
- Produce: chives or green onion (optional, for garnish)
- Dairy: unsalted butter, American cheese slices, mayonnaise
- Meat: ground beef (80/20), bacon, eggs
- Frozen: hash-brown rounds (or small hash-brown patties)
- Bakery: sesame seed hamburger buns
- Pantry: ketchup, kosher salt, black pepper, garlic powder (optional)
Full Ingredients
Ketchup–Mayo Sauce
- 1/4 cup mayonnaise (60 g)
- 2 tablespoons ketchup (30 g)
- 1/4 teaspoon garlic powder (optional, but recommended for a diner-style edge)
- 1 pinch black pepper
Burgers
- 1 lb ground beef (80/20) (454 g)
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 4 slices American cheese
Breakfast Stack
- 8 slices bacon
- 4 large eggs
- 1/4 teaspoon kosher salt (for eggs)
- 1/4 teaspoon black pepper (for eggs)
- 8 frozen hash-brown rounds (about 340 g total), 2 per burger
Buns and Assembly
- 4 sesame seed hamburger buns, split
- 1 tablespoon unsalted butter (14 g), softened (for toasting buns)
- 1 tablespoon chopped chives or green onion (optional, for garnish)
Step-by-Step Instructions
Step 1: Crisp the hash-brown rounds
Heat the oven to 425°F (220°C). Place the frozen hash-brown rounds in a single layer on a rimmed baking sheet.
Bake for 18–22 minutes, flipping at the 10-minute mark, until deeply golden and crisp. Keep them warm on the sheet pan while you cook the rest.
Step 2: Mix the ketchup–mayo sauce
In a small bowl, stir together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1/4 teaspoon garlic powder (if using), and a pinch of pepper.
Set aside at room temperature so it spreads easily on warm toasted buns.
Step 3: Cook the bacon until crisp
Set a large skillet (cast iron works great) over medium heat. Add 8 slices bacon in a single layer (work in batches if needed).
Cook, turning occasionally, until browned and crisp, 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate. Carefully pour off excess bacon fat, leaving about 1 tablespoon in the skillet for flavor (or wipe it out and add a small amount of neutral oil if you prefer).
Step 4: Form thin patties for that drive-thru bite
Divide 1 lb (454 g) ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form into balls, then press into thin patties about 4 inches (10 cm) wide.
Season both sides with the burger seasoning: 1 teaspoon kosher salt and 3/4 teaspoon black pepper total across all patties.
Step 5: Griddle the patties and melt the American cheese
Heat the same skillet over medium-high heat until very hot (a drop of water should sizzle on contact), about 2 minutes. Add the patties and cook for 2–3 minutes on the first side until well-browned.
Flip and cook 1–2 minutes more, then top each patty with 1 slice American cheese. Cover the skillet for 30–60 seconds to melt the cheese. Transfer patties to a plate and keep warm.
Step 6: Fry the eggs (runny yolk recommended)
Reduce heat to medium. If the skillet looks dry, add a small dab of butter or a teaspoon of oil. Crack in 4 large eggs.
Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook sunny-side up for 2–3 minutes until the whites are set and yolks are still runny. For over-easy, flip carefully and cook 15–30 seconds more.
Step 7: Toast the sesame buns
Split 4 sesame seed buns and lightly butter the cut sides with 1 tablespoon butter total. Toast cut-side down in a clean skillet or on a griddle over medium heat until golden, 1–2 minutes.
Toasting is key here: it adds flavor and helps the bun stand up to the egg and sauce.
Step 8: Assemble the breakfast burgers
Set out the toasted buns. Spread about 1 tablespoon ketchup–mayo sauce on each bottom bun (use more if you like it saucier).
Layer in this order for the most stable stack: cheeseburger patty, 2 slices bacon, fried egg, then 2 hash-brown rounds. Add the top bun, press gently, and serve immediately while the hash browns are crisp and the yolk is warm.
If using, sprinkle a few chopped chives or green onions on the sauce or over the egg for a fresh contrast.
Pro Tips
- Go thin on the patties: a thinner, wider patty cooks fast and fits the bun better (closer to the original fast-food style).
- Cover to melt: a lid over the skillet for 30–60 seconds gives you that smooth, fully-melted American cheese drape.
- Keep hash browns crisp: don’t stack them in a pile after baking; leave them in a single layer on the hot sheet pan.
- Control the yolk: sunny-side up tastes most “breakfast burger,” but over-easy is easier to eat without yolk running everywhere.
- Toast is non-negotiable: it prevents bun sog and adds the buttery diner vibe.
Variations
- Spicy breakfast burger: add 1/2 teaspoon hot sauce to the ketchup–mayo and top with pickled jalapeños.
- Sausage swap: replace the beef patty with 4 sausage patties (about 3–4 oz each) and cook to 160°F (71°C) internal temperature.
- Extra-diner style: add a thin slice of tomato and a few shredded iceberg lettuce strands (it’s not classic for the original, but it’s great at home).
Storage & Make-Ahead
These are best assembled and eaten right away. For make-ahead, you can cook the bacon up to 3 days in advance and refrigerate it in an airtight container. The ketchup–mayo sauce keeps for 5 days refrigerated. Cooked patties can be refrigerated for 2 days (reheat gently in a covered skillet over medium-low until hot). Bake hash browns fresh for the crispiest texture, and fry eggs right before serving.
Nutrition (per serving)
Approximate, per 1 fully assembled breakfast burger: 960 calories, 55 g protein, 62 g fat, 48 g carbohydrates, 4 g fiber, 8 g sugar, 1850 mg sodium. Values vary by bun size, bacon thickness, and hash-brown brand.
