An egg cheese burger is a juicy beef patty topped with a fried egg and melted cheese, all tucked into a soft bun. It’s a hearty, satisfying meal that combines the richness of egg with the savory flavors of a classic burger. This recipe is straightforward, uses simple ingredients, and comes together quickly for a delicious breakfast, lunch, or dinner.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 burger buns, split
- 4 slices American cheese (or cheddar)
- 4 large eggs
- 2 tablespoons butter or oil, for frying
- Optional toppings: lettuce, tomato, onion, ketchup, mustard, mayonnaise
Instructions
- In a bowl, gently mix the ground beef with salt, pepper, and garlic powder. Do not overmix. Divide into 4 equal portions and shape into patties about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent it from bulging during cooking.
- Heat a large skillet or griddle over medium-high heat. Add the patties and cook for 3-4 minutes per side for medium doneness, or until they reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). During the last minute of cooking, place a slice of cheese on each patty and cover the pan to melt the cheese.
- Remove the patties from the skillet and let them rest for a few minutes. Meanwhile, in the same skillet, melt the butter or oil over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2-3 minutes for sunny-side-up, or until the whites are set and the yolk is still runny, or longer if you prefer a firmer yolk. Season with a pinch of salt and pepper.
- Toast the burger buns in the skillet or toaster until lightly golden.
- Assemble the burgers: place the bottom bun on a plate, add the cooked patty with melted cheese, top with a fried egg, and add any optional toppings. Cover with the top bun. Serve immediately.
Tips
- Use 80/20 ground beef for the juiciest patties; leaner beef can be drier.
- If you prefer a fully cooked yolk, cook the egg for 4-5 minutes or until the yolk is firm.
- To keep the burger from falling apart, handle the meat as little as possible and don’t press down on the patties while cooking.
- Make sure the skillet is hot before adding the patties to get a good sear.
Serving Suggestions
Serve the egg cheese burger with crispy french fries, a side salad, or coleslaw. It also pairs well with sweet potato fries or onion rings. For a complete breakfast-style meal, serve with hash browns.
Variations
- Bacon Egg Cheese Burger: Add 2 slices of cooked bacon per burger for extra smokiness.
- Spicy Egg Burger: Add sliced jalapeños or a drizzle of sriracha mayo.
- Veggie Burger: Use a plant-based patty instead of beef; cook according to package instructions.
- Different Cheese: Swap American cheese for Swiss, pepper jack, or provolone.
Storage and Reheating
Store leftover burgers (without the egg) in an airtight container in the refrigerator for up to 3 days. The egg is best eaten fresh but can be stored separately for up to 2 days. To reheat, place the patty and bun in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Reheat the egg in a skillet for 1-2 minutes. Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey works well. Use a mix with some fat (93/7) to keep it moist, and cook to a safe minimum internal temperature of 165°F (74°C) for poultry.
How do I get a runny yolk?
Cook the egg sunny-side-up over medium heat for about 2-3 minutes, until the whites are set but the yolk is still soft. Avoid flipping the egg.
What if I don’t have American cheese?
Cheddar, mozzarella, or Swiss cheese are great substitutes. They melt well and add different flavors.
Can I make this ahead of time?
You can cook the patties and assemble the burgers ahead, but the egg is best added fresh. If making ahead, store components separately and reheat before serving.
How do I prevent the burger from shrinking?
Make the patties slightly larger than the bun and press a small dimple in the center. This helps them cook evenly without puffing up.
Is it safe to eat a runny egg?
Runny eggs are safe for most people when cooked until the whites are firm and the yolk is slightly thickened. However, pregnant women, young children, the elderly, and those with weakened immune systems should choose fully cooked eggs.
Related
- Ham Egg and Cheese Quesadillas: Easy Breakfast Recipe
- Garlic Roasted Vegetables with Whipped Feta Recipe
- Garlic Knots with Rhodes Rolls: Easy Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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