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A seasoned burger patty is topped with bacon and eggs for this burger with a breakfast twist!

Bacon and Egg Burgers | www.tasteandtellblog.com

When it comes to burgers, I’ve come a long way in the past few years.  Up until I met my husband, I don’t know if I ever really made a burger.  And then I was introduced to my husband’s grilling skills.  Let me tell you – he can make a mean hamburger!  In fact, I think up until that point, I didn’t even really know what a delicious burger was.  And let’s face it – after you’ve had the best, why even try to compete?  So I didn’t really make burgers.  If we had a craving, I’d usually just send him to the grill.

But, over the years, I have run into a few burger recipes that I’ve wanted to try.  (Coincidentally, most of them come from Rachael Ray!)  I’ll admit that I never really had great burger confidence.  But let me tell you – after a few years of making a few burgers a year, I must have learned a thing or two – or at least been able to choose good burger recipes – because this burger was amazingly delicious.  After making these burgers, I think I proved that I do have some burger skills!

Why I have never had an egg on top of my burger is beyond me.  I am an egg lover.  And a burger lover.  And I know that this isn’t anything new, but it was the first time I had tried it.  I totally fell in love with it.  No need for any additional condiments – this burger had everything I love.  Even if you aren’t into an egg on your burger, the way the meat is seasoned was perfect as well.  I really love Rachael’s method of grating onion into the patty mixture – it keeps everything so moist. This Bacon and Egg Burger is going right to the top of my burger favorites!

Have you ever tried an egg on your burger?

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Bacon and Egg Burger
Prep time
Cook time
Total time
A seasoned burger patty is topped with bacon and eggs for this burger with a breakfast twist!
Serves: 4 servings
  • ½ lb thick cut bacon
  • ¼ cup real maple syrup
  • 1½ lbs ground beef
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons grated onion
  • 2 tablespoons grainy dijon mustard
  • salt and pepper
  • extra virgin olive oil or vegetable oil for drizzling
  • ½ lb sliced extra-sharp white cheddar
  • melted butter
  • 4 large eggs
  • 4 hamburger buns
  1. Preheat the oven to 400F. Arrange the bacon on top of a broiler pan or a cooling rack over a baking sheet. Bake the bacon until mostly cooked, about 15 minutes. Drizzle the syurp over the bacon and return to the oven to let continue cooking. Cook until the bacon is done and crisped up, about another 5 to 6 minutes.
  2. Heat a cast iron skillet over medium-high heat. In a bowl, combine the ground beef, worcestershire sauce, grated onion and mustard. Season with salt and pepper. Form the mixture into 4 patties. Drizzle the patties with the oil. Cook in the cast iron pan, flipping once, until a crust forms, about 7 minutes. Top with the cheese and cook another 2 minutes to melt the cheese.
  3. Meanwhile, melt a little bit of butter in a pan over medium heat. Add the eggs and cook to your liking. Season with salt and pepper.
  4. Toast the buns. Top with a burger patty, an egg, bacon and the bun top.
  5. -------------------
  6. recipe from Every Day with Rachael Ray October 2012

Try these other burger ideas:

Fajita Burgers from Sweet Basil
Stuffed Hatch Chile Cheeseburger from Confections of a Foodie Bride
Chicken Sliders with Pasilla Peppers and Chipotle Ketchup from FoodieCrush

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36 Responses to Bacon and Egg Burger {Fridays with Rachael Ray}

  1. Rosa says:

    Scrummilicious! A terrific combination.



  2. I love the combo of an egg on a burger! A restaurant near us does that and I thought it was delicious the first time I tried it! Your burger here looks fabulous. YUM!!

  3. Men are so good at grilling! I can bake and cook and all but I still have yet to learn some good grilling skills. But that won’t stop me from making this awesome burger. I totally need to make this for breakfast and devour it like there’s no tomorrow!

  4. carrian says:

    holy crap. Yup, that does look delicious, and yup, your photo turned out GORGEOUS. Love this one. That melty cheese and egg is killing me. Thanks for linking to me too!!! EEEK!!

  5. Jennifer @ Mother Thyme says:

    Wow! This is one good looking burger! My husband would love this!

  6. Oh, my word! That looks absolutely wonderful. If we hadn’t already had dinner, I’d put this on the menu. Maybe tomorrow 🙂

  7. Such a fun burger- I’d love it!

  8. Emily says:

    Eggs are SUPER delicious on burgers! Thanks for the reminder!

  9. Renee says:

    I love a drippy egg on my bacon burger, but whenever you order it at a restaurant they always manage to overcook the egg. Guess I’ll have to make it myself. This is a great place to start.

    • Deborah says:

      @Renee, my husband converted me to the drippy egg a few years ago, and I can’t go back to the overcooked egg again. And just another reason to cook at home!! 🙂

  10. I love a fried egg on top of *anything*! But the first time I had an egg on a burger was when I went to Scotland many years ago and ate at a local pub. They put a raw (yes read raw) egg on my burger! Needless to say that was a memorably unpleasant experience.

  11. I haven’t tried an egg on my burger before… but I’ll be trying it now! What a gorgeous meal.

  12. Egg on Burgers is a life altering experience! So glad you came to the yolk-side!

  13. I want a burger SOOO bad, especially with a bunch of crispy bacon. Ahhh you’re torturing me!

  14. Donna says:

    Answer: No, but you make me want to try this!

  15. baker street says:

    Now that’s one delicious looking burger. and it would be such a hit at my house!

  16. Hermione says:

    Hi Deborah!
    As a big fan of both eggs and burgers, I find your recipe truly magnificent!
    I’ve bookmarked it and definitely will give it a try!

  17. Justin says:

    It’s after midnight. I saw your post. Now I’m hungry. Can’t wait to make this tomorrow morning!

  18. Surfertom says:

    I thought this was the old “Moo-Cluck-Oink”

    It’s amazing if you grind your own… 1/3 sirloin, 1/3 chuck, 1/3 ribeye

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