Breakfast Steak Egg Burger

How to Make Breakfast Steak Egg Burger

1. 1

   Step 1: Make crispy hash brown buns

   Peel and grate the potatoes into a large bowl; immediately rinse under cold water until water runs clear to remove excess starch. Drain and squeeze out as much moisture as possible in a clean towel or cheesecloth, then return potatoes to the bowl and toss with 1 tsp kosher salt and 1/2 tsp black pepper. Form the mixture into eight compact 3-inch patties (two per burger), transfer to a tray and chill in the fridge for 10 minutes to firm. Heat 2 tbsp oil in a large nonstick skillet over medium-high, cook patties 4–5 minutes per side until deep golden and crisp, then drain on paper towels and keep warm.

   For this step

   • 3 cups gratedRusset potatoes, grated
   • 3 tbspVegetable oil (or neutral oil)
   
2. 2

   Step 2: Season and sear the steaks

   Pat steaks dry and season both sides generously with remaining salt, pepper, and garlic powder. In a heavy skillet over high heat, add 1 tbsp oil and when shimmering sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), turning once; use an instant-read thermometer if needed (125–130°F for medium-rare). Transfer steaks to a cutting board and tent with foil to rest 5 minutes so juices redistribute.

   For this step

   • 4 4-oz steaksTop sirloin steaks
   • 1 tspGarlic powder
   
3. 3

   Step 3: Fry the eggs

   Wipe the skillet clean and reduce heat to medium, add a little oil or butter and crack in the eggs. Cook sunny-side-up (or flip for over-easy) until whites are set but yolks still runny, seasoning with a pinch of salt and pepper; keep eggs warm for assembly.

   For this step

   • 4 large eggsLarge eggs
   
4. 4

   Step 4: Melt cheese and assemble burgers

   While eggs finish, return steaks to the warm skillet for 30–60 seconds and top each with a slice of cheddar, covering with a lid or foil to melt. Spread about 1 tbsp chipotle mayo per hash brown bun, place a cheese-topped steak on a bottom hash brown, top with a fried egg and a sprinkle of sliced green onion, then cap with a second hash brown patty.

   For this step

   • 4 slicesCheddar cheese slices
   • 1/4 cupChipotle mayonnaise
   • 2 tbsp choppedGreen onions, thinly sliced (garnish)
   
5. 5

   Step 5: Serve and finishing tips

   Press each burger gently, insert a toothpick if desired, and serve immediately while buns are crisp and yolks are runny. Make-ahead tip: prepare and crisp the hash brown patties ahead, refrigerate, and re-crisp 1–2 minutes per side in a hot skillet before assembling for an easier morning build.
   

1. Peel and grate the potatoes into a large bowl; immediately rinse under cold water until water runs clear to remove excess starch. Drain and squeeze out as much moisture as possible in a clean towel or cheesecloth, then return potatoes to the bowl and toss with 1 tsp kosher salt and 1/2 tsp black pepper. Form the mixture into eight compact 3-inch patties (two per burger), transfer to a tray and chill in the fridge for 10 minutes to firm. Heat 2 tbsp oil in a large nonstick skillet over medium-high, cook patties 4–5 minutes per side until deep golden and crisp, then drain on paper towels and keep warm.
2. Pat steaks dry and season both sides generously with remaining salt, pepper, and garlic powder. In a heavy skillet over high heat, add 1 tbsp oil and when shimmering sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), turning once; use an instant-read thermometer if needed (125–130°F for medium-rare). Transfer steaks to a cutting board and tent with foil to rest 5 minutes so juices redistribute.
3. Wipe the skillet clean and reduce heat to medium, add a little oil or butter and crack in the eggs. Cook sunny-side-up (or flip for over-easy) until whites are set but yolks still runny, seasoning with a pinch of salt and pepper; keep eggs warm for assembly.
4. While eggs finish, return steaks to the warm skillet for 30–60 seconds and top each with a slice of cheddar, covering with a lid or foil to melt. Spread about 1 tbsp chipotle mayo per hash brown bun, place a cheese-topped steak on a bottom hash brown, top with a fried egg and a sprinkle of sliced green onion, then cap with a second hash brown patty.
5. Press each burger gently, insert a toothpick if desired, and serve immediately while buns are crisp and yolks are runny. Make-ahead tip: prepare and crisp the hash brown patties ahead, refrigerate, and re-crisp 1–2 minutes per side in a hot skillet before assembling for an easier morning build.