Breakfast Smash Burger

Name: Breakfast Smash Burger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 slices streaky bacon; 1 small yellow onion, finely chopped; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 2 tbsp unsalted butter; 4 each potato buns (or preferred soft buns); 1 lb ground beef (80/20); 1.5 tsp kosher salt and freshly ground black pepper; 4 slices sliced cheddar cheese; 4 each large eggs

A brunch-ready smash burger that pairs ultra-crispy, caramelized edges with breakfast-forward toppings and a sweet-savory bacon jam. Built with thin, seared beef patties, melty cheddar, a fried egg, and a glossy bacon-onion jam for a perfect morning indulgence.

0.0(0 reviews)

Prep: 15m · Cook: 20m · Total35 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"This recipe shines for weekend brunch or a special weekday treat — quick to make but big on flavor. Home cooks will love the contrast of sweet bacon jam with the crunchy, caramelized edges of a true smash patty."

Breakfast Smash Burger

There’s a particular kind of joy that comes from a burger that’s been smashed until the edges caramelize into crisp, lacy shards of beef — and this is that joy dressed for brunch. The Breakfast Smash Burger pairs that addictive texture with a glossy bacon-onion jam that brings a sweet-savory lift, plus a melty blanket of cheddar and a fried egg whose yolk acts as a rich, saucy finish. The result is layered: crunchy beef edges, tender center, sticky-sweet jam, and the silk of egg and buttered toast all in one bite.

What makes this version sing is small, deliberate choices: 80/20 beef for flavor and quick rendering, salting the meat just before it hits a screaming-hot cast-iron surface, and finishing each patty under a slice of cheddar so heat melts cheese without overcooking the interior. The bacon jam is the clever pivot — it condenses bacon and onions into something you can smear like jam, concentrating both texture and flavor so every bite tastes intentional. It’s for weekend cooks who want an elevated, showstopping brunch that’s achievable in under 40 minutes and scales easily for a hungry table.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Make the bacon jam

6:27 pm–6:34 pm→Toast the buns

6:34 pm–6:41 pm→Portion and season the beef

6:41 pm–6:48 pm→Smash, sear and melt the cheese

6:48 pm–6:55 pm→Fry eggs and assemble the burgers

Ingredients

Yield

Instructions

Make the bacon jam

Slice the bacon into 1/2-inch pieces and cook in a medium skillet over medium heat until browned and fat renders, about 6-8 minutes. Add the finely chopped onion and continue cooking until softened, then stir in the brown sugar and apple cider vinegar. Simmer gently, scraping up browned bits, until the mixture is glossy and jammy, about 4-6 minutes; remove from heat and stir in 1 tablespoon butter for silkiness.

For this step

6 slicesstreaky bacon
1 smallyellow onion, finely chopped
2 tbspbrown sugar
1 tbspapple cider vinegar
2 tbspunsalted butter

Toast the buns

Halve the buns and spread remaining butter on cut sides. In a clean skillet set over medium heat, toast buttered cut sides until golden and crisp, about 1-2 minutes, then keep warm while you cook the patties.

For this step

4 eachpotato buns (or preferred soft buns)

Portion and season the beef

Divide the ground beef into four loosely packed 4-ounce balls, handling as little as possible. Heat a heavy cast-iron skillet or griddle over high heat until very hot, then season each ball generously with the kosher salt and black pepper just before cooking.

For this step

1 lbground beef (80/20)
1.5 tspkosher salt and freshly ground black pepper

Smash, sear and melt the cheese

Place a beef ball on the hot skillet and immediately press down firmly with a heavy spatula or a second flat pan to flatten into a thin patty; hold for 15-20 seconds to set the edges. Cook 1.5–2 minutes until deeply browned, flip, top with a slice of cheddar, and cook another 45–60 seconds until cheese melts and centers reach desired doneness. Repeat for remaining patties.

For this step

4 slicessliced cheddar cheese

Fry eggs and assemble the burgers

In a small nonstick pan, fry eggs sunny-side up or over-easy to your preference using the residual butter or a touch of oil. Assemble each burger by spreading a generous tablespoon of bacon jam on the bottom bun, topping with a cheeseburger patty, the fried egg, and the top bun. Serve immediately while hot.

For this step

4 eachlarge eggs

Tips from the kitchen

Get the pan screaming

Preheat your cast iron or griddle until it’s very hot so the meat sears instantly and forms those signature crispy edges.

Handle beef sparingly

Form loose 4-ounce balls and press only once; overworking tightens the protein and makes the patty dense rather than tender.

Salt at the last moment

Season the beef right before it hits the hot surface to avoid drawing moisture and to promote a better crust.

Press with a flat tool

Use a heavy, flat spatula (or a second pan) with a square of parchment or foil between the meat and the tool to smash cleanly and release quickly.

Keep buns crisp

Toast buttered cut sides on medium heat until golden and assemble just before serving to prevent sogginess from the jam and egg.

Variations & substitutions

Spicy Chipotle Jam

Stir 1 teaspoon chopped chipotle in adobo into the bacon jam as it reduces for a smoky, spicy kick that pairs beautifully with sharp cheddar.

Mushroom Smash (Vegetarian)

Swap ground beef for thinly smashed portobello caps or a seasoned black bean patty and omit bacon, or add a mushroom-onion jam to mimic the umami depth.

Swap the Cheese

Use smoked Gouda or pepper jack for a different flavor profile; aged cheddar stays classic, while Swiss adds a nutty softness.

Lighter Lettuce Wrap

Replace buns with crisp butter lettuce for a lower-carb option and hold back some bacon jam to keep the wrap from becoming too saucy.

Storage & make-ahead

Store leftover bacon jam in an airtight container in the refrigerator for up to one week; it only gets better as the flavors meld. Cooked patties are best eaten the day they’re made, but you can refrigerate them for 1–2 days and re-crisp in a hot skillet or under a broiler for a few minutes. Fried eggs don’t reheat well — if you’re saving components, keep eggs separate and fry fresh when serving.

What to serve with it

Serve these burgers with crisp, rosemary-flecked home fries or crunchy kettle chips and quick pickles to cut the richness. For drinks, a bright mimosa, a tomato-forward Bloody Mary, or a strong pour-over coffee will balance the savory-sweet elements; slice the burger in half to let the yolk cascade theatrically over the plate.

Frequently asked questions

Can I make the bacon jam ahead of time?

Yes — the bacon jam keeps in the fridge for up to a week and can be gently reheated in a small saucepan; the flavor often deepens after a day. Cool it completely before refrigerating to preserve texture.

How do I keep the smash patties crispy between batches?

Work in small batches, keep the skillet very hot, and transfer finished patties to a wire rack set over a baking sheet in a low oven (200–225°F) to stay warm without steaming and losing crispness.

Is it safe to eat a runny yolk with ground beef?

Food-safety guidelines recommend ground beef be cooked to 160°F, but many smash-burger lovers prefer a shorter cook for juiciness. If you’re concerned, cook patties a bit longer to reach a safe temperature, and consider serving eggs cooked through for vulnerable diners.

Can I freeze the cooked patties or bacon jam?

You can freeze cooked patties in a single layer for up to 3 months; reheat in a skillet or oven to restore some crispness. Bacon jam freezes well in small portions for up to 3 months and thaws overnight in the fridge.

Why did my patties stick when I smashed them?

If the spatula or press sticks, the pan wasn’t hot enough or the meat had too much moisture; press firmly at first to create contact, then lift the spatula only after the patty has released and formed a crust.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the bacon jam

streaky bacon6 slices
yellow onion, finely chopped1 small
brown sugar2 tbsp
apple cider vinegar1 tbsp
unsalted butter2 tbsp

Step 2: Toast the buns

potato buns (or preferred soft buns)4 each

Step 3: Portion and season the beef

ground beef (80/20)1 lb
kosher salt and freshly ground black pepper1.5 tsp

Step 4: Smash, sear and melt the cheese

sliced cheddar cheese4 slices

Step 5: Fry eggs and assemble the burgers

large eggs4 each

Nutrition Facts

Per serving: 1 burger

Calories632

Total Fat45.1g

Saturated Fat20.2g

Trans Fat1.1g

Polyunsaturated Fat2.5g

Monounsaturated Fat15.5g

Total Carbohydrates11.5g

Dietary Fiber0.8g

Total Sugars6.6g

Protein43.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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