Loaded Cheeseburger With Fried Egg
For the Cheeseburger
- 2 pounds, 80/20 ground beef
- 1/3 cup Worcestershire sauce
- salt and pepper to taste
- 12 bacon strips
- 6 slices of American cheese
- 1/4 cup butter, divided
- 2 yellow onions, sliced
- 6 eggs
- 6 burger buns
- 6 butter lettuce leaves
- 2 tomatoes, sliced
- 3 ripe avocados, cut into 1/4-inch thick wedge
- your favorite condiments
Preheat grill to 450°F.
Place ground beef in a large bowl. Add Worcestershire sauce, mix and form into 6 equal-sized burgers. Season with salt and pepper.
Lay 12 strips of bacon on hot grill grates or griddle stone . Close lid and cook for 5 minutes.
Transfer bacon to warming rack and place burgers on grill grates. Close lid and cook for 4 to 6 minutes.
Remove bacon from warming rack and flip burgers. Close lid and cook for another 4 to 6 minutes.
Cover each burger with a slice of cheese. Close lid for 30 seconds to melt cheese.
Remove from grill and let burgers rest.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion and sauté until caramelized. Set aside.
Melt 1 tablespoon of butter in another large skillet over medium-low heat. Add 2 eggs at a time and cook to desired doneness. Set aside.
Place lettuce, tomatoes and onions onto bottom of toasted bun. Add cheeseburger, bacon, avocado and egg. Cover with top bun and press down to release the yolk.
Open really wide and enjoy.
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