Rise and Shine Breakfast Burger
Have breakfast for dinner with a Rise and Shine Burger that’ll make you forget all about pickles and ketchup! It’s perfect to eat at any time of the day!
Do you know what I love? Brinner. It’s kind of wonderful. For those not in the loop on this, brinner = breakfast for dinner. Who doesn’t love a stack of pancakes at 6 pm instead of a casserole?! It’s fun. It makes you feel a little bit like a kid again. Best of all, there are so many breakfast options that some brinners even cross the single meal type line…like this burger.
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This burger is actually a riff on the Grand Slam Burger from Denny’s. Mike has ended up at our local diner many a time after 2am and gone to town on a Grand Slam Burger. When I told him I had to make my own he was all over it! There isn’t a single part of this burger that isn’t awesome. A toasted bun topped with hash browns, a juicy burger, a sunny side up egg, and homemade cheese sauce. I’m not saying it’s the healthiest burger ever, but it tastes pretty damn good! That runny egg yolk is kind of magical too. Mike gave it two thumbs up. Winning!
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Rise and Shine Burger
Ingredients
Hash Browns:
- 4 tablespoons vegetable oil
- 1 ½ cups shredded hash browns I used frozen ones
Burger:
- ½ pound ground beef
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
Cheese Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Egg:
- 1 tablespoon unsalted butter
- 2 eggs
- 2 hamburger buns toasted (if desired)
Instructions
Hash Browns:
- Place a medium skillet over medium-high heat and add oil. Once oil is hot, add hash browns and spread into an even layer in the skillet. Cook until the bottom side is golden brown and crispy, about 6 to 9 minutes
- Carefully flip the hash brown "patty" over and continue to cook until the bottom side is golden brown and crispy as well, about 4 to 6 minutes. (Add a 1 - 2 tablespoons more oil as needed to keep the potatoes frying.) Once cooked through, remove to a plate and keep warm.
Burger:
- Use your hands to combine the ground beef and seasonings in a medium mixing bowl. Divide meat in half and press into two 1/4 pound burger patties. Cook the patties in a skillet over medium-high heat for 2 to 3 minutes per side, or to your desired doneness. Remove to a plate and keep warm.
Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook for 1 minute.
- Add milk to the roux, whisking constantly to prevent lumps from forming. Cook until milk just begins to simmer, whisking frequently. DO NOT let the milk scald! Add the cheese and whisk until melted. Season with salt and pepper to taste.
Egg:
- Melt the butter in a small skillet over medium heat. Crack both eggs into the pan (don't break the yolks!) and cook until the whites are done and the eggs start to fry. Cover the skillet and remove from heat until the whites are cooked through on the top as well, the yolk will still be runny. (We're going for sunny side up here kids.)
Assembly:
- Open one burger bun and place half the hash browns on the bottom bun. It doesn't have to be an even layer. Place the hamburger patty on top of the hash browns. Carefully slide one egg on top of the hamburger patty. Spoon cheese sauce over the egg. Place and top bun on top, repeat with the second burger, and go to brinner heaven!
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Ok, I’ve only had a burger with an egg on it one time in my life, but it was awesome. But you have added hashbrowns AND cheese sauce too? This makes me seriously happy.