Brunch Burger with Fried Egg, Bacon, and Tomato Jam

Why You’ll Love This Recipe

• All the best brunch flavors in one handheld bite: runny yolk, smoky bacon, melty cheddar, and a bright tomato jam.
• Smart timing lets you cook bacon and jam while prepping patties, so everything hits the bun hot.
• Approachable techniques with exact temperatures and times for consistent, juicy burgers.
• Restaurant-level results with simple pantry staples.

Grocery List

• Produce: 1 lb tomatoes, 2 cups baby arugula, 1 lemon
• Dairy: 4 slices sharp cheddar, 2 tbsp unsalted butter, 4 large eggs
• Pantry: 1.25 lb 80/20 ground beef, 8 slices bacon, 4 brioche buns, light brown sugar, apple cider vinegar, olive oil, tomato paste, kosher salt, black pepper, red pepper flakes

Full Ingredients

Quick Tomato Jam

• 1 lb (450 g) ripe tomatoes, cored and diced (or 1 can 14.5 oz diced tomatoes, drained)
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1/8 tsp freshly ground black pepper

Bacon

• 8 slices thick-cut bacon

Beef Patties

• 1.25 lb (20 oz) 80/20 ground beef, cold
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 4 slices sharp cheddar cheese (about 1 oz each)

Buns

• 4 brioche buns, split
• 2 tbsp unsalted butter, softened

Eggs

• 4 large eggs
• 2 tsp olive oil or unsalted butter (for frying)
• Pinch kosher salt and black pepper

Arugula

• 2 cups baby arugula, lightly packed
• 1 tsp olive oil
• 1 tsp fresh lemon juice
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Simmer the quick tomato jam

In a small saucepan over medium heat, warm the olive oil. Stir in the tomatoes, brown sugar, apple cider vinegar, tomato paste, salt, red pepper flakes, and black pepper. Bring to a lively simmer, then reduce heat to medium-low and cook, stirring occasionally, until glossy and thick enough to hold a trail when you drag a spoon through the pan, 20–25 minutes. If it reduces too fast, add 1–2 tbsp water. Turn off heat and keep warm; you should have about 3/4–1 cup.

Step 2: Crisp the bacon in the oven

Heat the oven to 400°F. Line a rimmed sheet pan with foil and set a wire rack on top. Arrange bacon in a single layer and bake until deep golden and crisp, 12–15 minutes. Transfer to paper towels to drain. Keep warm.

Step 3: Shape and season the patties

Divide the ground beef into 4 equal portions (5 oz each). Gently shape into 4-inch rounds about 3/4 inch thick without overworking the meat. Press a shallow 1-inch dimple in the center of each to prevent doming. Season both sides with the kosher salt and black pepper just before cooking.

Step 4: Sear the patties and melt the cheddar

Heat a cast-iron skillet over medium-high until very hot, 2–3 minutes. Lightly oil the pan if needed. Sear patties 3–4 minutes on the first side until deeply browned. Flip and cook 2–3 minutes more for medium (135–145°F). In the last minute, top each patty with a slice of cheddar and cover the skillet briefly to melt. Transfer to a plate and rest 3 minutes. Note: For well-done (USDA 160°F), cook an additional 1–2 minutes per side.

Step 5: Toast the brioche buns

Spread the cut sides of the buns with the softened butter. In a clean skillet or on a griddle over medium heat, toast cut-side down until golden brown at the edges, 1–2 minutes. Remove from heat.

Step 6: Fry the eggs sunny-side-up

In a nonstick skillet over medium heat, warm 2 tsp olive oil or butter. Crack in the eggs and cook until the whites are set but the yolks are still runny, 2–3 minutes. For neater edges and slightly set tops, cover for the final 30–60 seconds. Season lightly with salt and pepper.

Step 7: Dress the arugula and assemble

Toss arugula with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Build each burger: spread 1–2 tbsp tomato jam on the bottom bun, add a small handful of arugula, then the cheddar-topped patty, 2 slices bacon, and a fried egg. Spread a little more jam on the top bun and cap the burger. Serve immediately while hot and runny.

Pro Tips

• Keep the beef cold until it hits the pan for the juiciest patties. Handle gently and avoid pressing while cooking.
• Dimple the patties so they stay flatter and cook evenly.
• Steam to melt: cover the skillet for 20–30 seconds after adding cheese for a picture-perfect melt.
• Make the tomato jam ahead; it thickens as it cools and tastes even better the next day.
• Use pasteurized eggs if runny yolks are a concern.

Variations

• Spicy: Add 1 tsp hot sauce to the tomato jam and use pepper jack instead of cheddar.
• Maple-bacon twist: Brush bacon with 1 tbsp pure maple syrup during the last 2 minutes of baking.
• Greens swap: Use baby spinach or butter lettuce if arugula isn’t available.

Storage & Make-Ahead

Tomato jam: Refrigerate up to 2 weeks or freeze up to 3 months. Bacon: Bake ahead and refrigerate up to 5 days; re-crisp in a 350°F oven for 5 minutes. Patties: Form up to 24 hours ahead; cover and refrigerate; season with salt just before cooking. Buns: Freeze up to 2 months; thaw and toast before serving. Assembled burgers are best fresh; if storing components, keep them separate. Reheat patties gently in a skillet over medium heat; fry eggs to order.

Nutrition (per serving)

Approx. 930 calories; 51 g protein; 44 g carbohydrates; 59 g fat; 2 g fiber; 9 g sugar; 1,450 mg sodium. Values are estimates and will vary with ingredient brands and doneness.