Breakfast Smash Burger

Breakfast Smash Burger

Instructions

Burger Build

Heat a cast iron skillet or flat-top over high heat.
Toast the bun lightly and set aside.

Add beef balls to the hot surface, smash thin, and season generously with salt and cracked black pepper.
Cook until deeply browned and crispy on the edges.
Flip, add cheese, and let melt.

In the same pan, fry two eggs sunny-side or over-easy, seasoning lightly.

Stack burger patties on the bottom bun.
Top with both eggs.
Drizzle with warm syrup — that’s the sauce.
Cap with the bun and serve hot.

Savory, rich, and unapologetic — crispy beef, melty cheese, runny yolks, and syrup tying it all together.

(Serves 1)

Ingredients

6–8 oz ground beef (80/20 preferred)
2 large eggs
1 brioche or bakery roll
2 slices American or cheddar cheese
Salt & cracked black pepper
Butter or oil (for eggs & bun)
Maple syrup (for serving)

Instructions

Smash the Beef

Divide beef into loose balls.
Place on hot surface and smash thin.
Season immediately.

Sear

Cook 1–2 minutes until edges crisp.
Flip, add cheese, and cook until melted.

Fry the Eggs

Lower heat slightly.
Add butter or oil and fry eggs to preferred doneness.

Assemble

Bottom bun → cheesy smash patties → two eggs → warm syrup → top bun.

Pair It With

An ice-cold Yuengling Flight (tall boy) — crisp, light, and perfect alongside the richness.

This one’s built for kickoff — easy to make, eats fast, and hits exactly when football games are starting.

Pro Tips

• Syrup replaces sauce — don’t overdo it
• Runny yolks are part of the deal
• Best served immediately, beer already cracked