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Bunless Breakfast Burgers
The secret here is cooking the beef and eggs directly in the rendered bacon fat, building deep, savory flavor without needing extra oil. These hearty, bunless burgers stack seasoned ground beef patties with crispy bacon, fried eggs, and a rich hollandaise sauce. It's a satisfying, high-protein meal that skips the carbs but keeps all the classic diner appeal. You'll have a filling, restaurant-quality brunch on the table using just one skillet.
Equipment
- Cast iron skillet
- Skillet
Ingredients
- 4 slices pork or beef bacon
- 1 pound ground beef
- 1 teaspoon fine sea salt
- 4 large eggs
- 8 tablespoons Easy Carnivore Hollandaise ( here )
Instructions
- 1Cook the bacon in a cast-iron skillet over medium-high heat for 4 minutes on each side until crispy. Transfer the bacon to a plate, leaving the rendered fat in the pan.
- 2Divide the ground beef into four equal portions while the bacon cooks. Shape each piece into a patty about half an inch thick and three and a half inches wide, then season both sides generously with the fine sea salt. Don't overwork the meat, or the burgers will become tough.
- 3Set the seasoned beef patties in the hot cast-iron skillet over medium-high heat. Cook for 3 minutes per side for a medium finish, or leave them in longer if you prefer them well done. Take the cooked burgers out of the skillet and place them on a warm plate, leaving the remaining grease in the pan.
- 4Crack the eggs directly into the skillet. Cook over medium heat for 4 minutes until the whites are completely set but the yolks remain runny.
- 5Build the burgers by placing a beef patty on each of the four plates. Top every patty with a fried egg, a piece of crispy bacon, and 2 tablespoons of hollandaise sauce.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the patties in a lightly greased skillet over medium heat for about 3 minutes until warm.
- Make ahead: If you're making homemade hollandaise, prepare it right before cooking the eggs so it stays warm and emulsified.
Recipe Details
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