# Breakfast Smash Burger > 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. Canonical URL: https://www.topshelf.recipes/recipes/breakfast-smash-burger ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Make the bacon jam - 6 slices streaky bacon - 1 small yellow onion, finely chopped - 2 tbsp brown sugar - 1 tbsp apple cider vinegar - 2 tbsp unsalted butter ### Toast the buns - 4 each potato buns (or preferred soft buns) ### Portion and season the beef - 1 lb ground beef (80/20) - 1 1/2 tsp kosher salt and freshly ground black pepper ### Smash, sear and melt the cheese - 4 slices sliced cheddar cheese ### Fry eggs and assemble the burgers - 4 each large eggs ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 630 kcal - Protein: 43.3 g - Carbohydrates: 11.5 g - Fat: 44.9 g - Saturated Fat: 20.1 g - Trans Fat: 1.1 g - Fiber: 0.8 g - Sugar: 6.5 g - Added Sugars: 6.1 g - Cholesterol: 150 mg - Sodium: 748 mg - Potassium: 560 mg - Calcium: 175 mg - Iron: 3.2 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Overnight Oats Base with 5 Flavor Variations](https://www.topshelf.recipes/recipes/overnight-oats-base-5-flavor-variations) - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)