Pioneer Woman Breakfast Burger

Pioneer Woman breakfast burger turns ground beef, pork sausage and crispy hash browns into a smashed brunch burger with bacon and a runny egg, ready in 30 minutes. This easy griddle breakfast sandwich fits weekend brunch, game day and Super Bowl tailgate mornings for a hungry crowd.

Press each ball of meat down hard onto the hash browns until it's thin and flat, because that contact with the hot pan builds the crispy, frilly edge. Skip the smash and you end up with a thick, pale patty that steams instead of sears.

Frying the hash browns in the bacon drippings and then smashing the patty right on top fuses them into one crunchy layer. Mixing breakfast sausage into the beef also adds a peppery, savory kick that a plain beef patty can't give you.

Pioneer Woman Breakfast Burger

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Course: BreakfastCuisine: American, MidwesternDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking timeminutes

Calories

1220

kcal

Sausage and beef smashed onto golden hash browns make a patty with lacy, crisp edges and a juicy middle. Bacon, a runny egg and melted American cheese pile onto a toasted brioche bun for a rich, hearty finish.

Ingredients

• 8 oz. ground beef (80/20)
  

• 4 oz. pork breakfast sausage (hot or mild)
  

• 3 slices bacon, halved crosswise
  

• 1 c. frozen shredded hash browns
  

• Vegetable oil, for the pan
  

• Kosher salt, to taste
  

• Black pepper, to taste
  

• 2 slices American cheese
  

• 2 brioche buns, split and toasted
  

• 1 tbsp. salted butter
  

• 2 large eggs
  

• Ketchup, for serving
  

• Hot sauce, for serving (optional)
  

Directions

• Mix and chill the meat: Gently combine 8 oz. ground beef and 4 oz. pork breakfast sausage in a large bowl. Shape into 2 equal balls, then loosely cover and refrigerate until you're ready to cook.
• Crisp the bacon: Cook 3 halved bacon slices on a griddle or large skillet over medium-low heat for 6 to 7 minutes until crisp. Then move them to a paper-towel lined plate, leaving the drippings in the pan.
• Fry the hash browns: Raise the heat to medium and add 1 cup frozen shredded hash browns in 2 piles of 1/2 cup each. Press them down with the back of a large non-slotted spatula, then cook about 5 minutes until golden and crispy. Add 1 to 2 tablespoons vegetable oil if the pan looks dry.
• Smash the patties: Flip the hash browns and cook 1 minute more, then set a ball of meat on top of each pile. Press a spatula on top of each ball with a coffee mug or large measuring cup until the patty is very flat, and season with salt and pepper.
• Cook and flip: Cook about 2 minutes until the bottom of the burger and hash browns are golden brown and crispy. Flip, press down with the spatula again so the burger touches the hot pan, and cook 1 minute more.
• Melt the cheese: Top each patty with a slice of American cheese and cover the pan. Let it melt for about 1 minute, then move the patties to the toasted brioche buns.
• Fry the eggs: Wipe out the pan, then melt 1 tablespoon salted butter over medium heat. Add 2 large eggs, season with salt and pepper, and cook about 4 minutes for medium sunny-side up.
• Build and serve: Top the burgers with the bacon and eggs. Spread the tops of the buns with ketchup, then serve with hot sauce if you like some heat.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all beef instead of mixing in sausage?

Yes, you can use 12 oz. of 80/20 ground beef and the burger will still work. The sausage adds a peppery, savory flavor, so season the beef well with salt and pepper if you leave it out.

Can I make the burgers ahead of time?

You can shape and chill the meat balls up to a day ahead, which cuts the work down on a busy morning. Cook the burgers, bacon and eggs right before serving, since the crispy edges soften as they sit.

What can I use instead of a griddle?

A large cast iron skillet works great because it holds heat and sears the edges well. Cook one burger at a time if the pan feels crowded, so each patty gets full contact with the hot surface.

How should I store and reheat leftovers?

Wrap any extra patties and store them in the fridge for up to 3 days. Reheat them in a hot skillet to bring back some crispness, but cook fresh eggs because a reheated egg turns rubbery.

What's the most common mistake with this burger?

Not smashing the patty flat enough is the big one, since a thick patty won't crisp up. Press firmly right after the meat hits the pan, because the patty gets harder to flatten once it starts to set.