Meet the Smashed Breakfast Burger: a mouthwatering mashup of your favorite breakfast and burger flavors. It's the ultimate brunch indulgence that's surprisingly easy to make at home.
With a crispy-edged smashed patty, a golden hash brown, a perfectly fried egg, and melty cheese, this burger is a flavor-packed way to start your day. Ready in under 30 minutes, it's perfect for lazy weekends or special occasions.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
80/20 gives the best flavor and juiciness. For a leaner option, use 90/10 but add a little oil to the pan.
4 burger buns (brioche or sesame)
Brioche buns are soft and buttery, perfect for this burger. Any sturdy bun works; toast them to prevent sogginess.
4 slices American cheese
American cheese melts beautifully. Substitute with cheddar, Swiss, or pepper jack for a different flavor.
4 large eggs
Fresh eggs work best. For a runny yolk, cook sunny-side up; for a firmer yolk, cook over medium.
2 cups (200g) frozen shredded hash browns
Frozen hash browns are convenient and crispy. You can also use fresh grated potatoes, squeezed dry.
4 tablespoons (56g) unsalted butter, softened
Butter adds richness and helps toast the buns. Use salted butter and skip the extra salt if preferred.
2 tablespoons (30ml) vegetable oil
For frying the burgers and hash browns. Canola or avocado oil also work.
1 teaspoon (5g) salt
Kosher salt is best for seasoning the beef. Adjust to taste.
1/2 teaspoon (2g) black pepper
Freshly ground black pepper adds a nice kick. Use less if you prefer mild.
Optional toppings: ketchup, mustard, hot sauce, lettuce, tomato, onion
Add your favorite burger toppings. For a breakfast twist, try maple syrup or hollandaise sauce.
Tips & Tricks
Don't overwork the beef
Gently form loose balls and smash them flat on the hot pan. Overworking makes the patties tough.
Use a hot pan
The pan must be smoking hot to get a nice crust on the burger and hash browns. If the pan isn't hot enough, they'll steam instead of crisp.
Cook eggs last
Eggs cook quickly and are best fresh. Cook them after the burgers and hash browns, while the buns are toasting.
Pro Tips
Step-by-Step Instructions
1. Prep Ingredients
Divide the ground beef into 4 equal portions (about 4 oz each) and gently shape into loose balls. Season both sides with salt and pepper. Set aside.
2. Cook Hash Browns
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat (175°C/350°F). Add the hash browns in an even layer, pressing down with a spatula. Cook until golden brown and crispy, about 5-7 minutes per side. Transfer to a plate and keep warm.
3. Smash the Patties
In the same skillet, add the remaining oil and increase heat to high (200°C/400°F). Place the beef balls in the skillet and immediately smash them flat with a spatula. Cook until the edges are browned and crispy, about 2-3 minutes. Flip and cook for another 2-3 minutes for medium doneness (internal temperature 160°F/71°C for well done).
4. Add Cheese
During the last minute of cooking, place a slice of cheese on each patty and cover the skillet with a lid to melt the cheese. Remove from heat.
5. Toast the Buns
Spread butter on the cut sides of the buns. Place them cut-side down in a separate dry skillet over medium heat (150°C/300°F) and toast until golden brown, about 1-2 minutes.
6. Fry the Eggs
In the same skillet, crack the eggs and cook sunny-side up over medium heat (150°C/300°F) until the whites are set but the yolk is still runny, about 2-3 minutes. Season with a pinch of salt and pepper.
7. Assemble Burgers
Place a hash brown on each bottom bun, then add the burger patty with melted cheese. Top with a fried egg and any desired toppings. Add the top bun and serve immediately.
Delicious Variations
Spicy Smashed Breakfast Burger
Add a slice of jalapeño or a drizzle of sriracha mayo to the assembled burger.
Veggie Smashed Burger
Substitute the beef with a plant-based patty and use vegan cheese and egg substitute.
Bacon Smashed Breakfast Burger
Add crispy bacon strips and a sprinkle of maple syrup for a sweet-and-savory twist.
How to Store Smashed Breakfast Burger
Refrigerator
Store leftover cooked patties, hash browns, and eggs in separate airtight containers in the fridge for up to 3 days.
Freezer
Freeze cooked patties and hash browns in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in a skillet over medium heat until warmed through, about 2-3 minutes per side. Assemble fresh buns and eggs for best texture.
Frequently Asked Questions
Q: Can I make this burger ahead of time?
Yes, you can cook the patties and hash browns ahead and refrigerate them. Reheat and assemble with fresh eggs and toasted buns when ready to serve.
Q: What is the best way to get a crispy hash brown?
Use frozen shredded hash browns and cook them in a hot, well-oiled skillet without moving them until the first side is deeply golden and crispy.
Q: Can I use ground turkey instead of beef?
Absolutely, ground turkey works well, but it's leaner so add a little oil to the pan and don't overcook to avoid dryness.
Q: How do I make the egg runny?
Cook the egg sunny-side up over medium heat and remove it from the pan when the whites are set but the yolk is still jiggly, about 2-3 minutes.
Q: What can I use instead of brioche buns?
Any soft burger buns, like potato rolls or whole wheat buns, work great. You can also use English muffins for a breakfast twist.
If you love this Smashed Breakfast Burger, share it with your friends and family! Tag me on social media and let me know how it turned out. Happy cooking!
Smashed Breakfast Burger
Smashed Breakfast Burger: juicy beef patty, crispy hash brown, egg & cheese on a toasted bun. Perfect for brunch!
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 4 burger buns (brioche or sesame)
- 4 slices American cheese
- 4 large eggs
- 2 cups (200g) frozen shredded hash browns
- 4 tablespoons (56g) unsalted butter, softened
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2g) black pepper
- Optional toppings: ketchup, mustard, hot sauce, lettuce, tomato, onion
📋 Instructions
- 1Prep Ingredients — Divide the ground beef into 4 equal portions (about 4 oz each) and gently shape into loose balls. Season both sides with salt and pepper. Set aside.
- 2Cook Hash Browns — Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat (175°C/350°F). Add the hash browns in an even layer, pressing down with a spatula. Cook until golden brown and crispy, about 5-7 minutes per side. Transfer to a plate and keep warm.
- 3Smash the Patties — In the same skillet, add the remaining oil and increase heat to high (200°C/400°F). Place the beef balls in the skillet and immediately smash them flat with a spatula. Cook until the edges are browned and crispy, about 2-3 minutes. Flip and cook for another 2-3 minutes for medium doneness (internal temperature 160°F/71°C for well done).
- 4Add Cheese — During the last minute of cooking, place a slice of cheese on each patty and cover the skillet with a lid to melt the cheese. Remove from heat.
- 5Toast the Buns — Spread butter on the cut sides of the buns. Place them cut-side down in a separate dry skillet over medium heat (150°C/300°F) and toast until golden brown, about 1-2 minutes.
- 6Fry the Eggs — In the same skillet, crack the eggs and cook sunny-side up over medium heat (150°C/300°F) until the whites are set but the yolk is still runny, about 2-3 minutes. Season with a pinch of salt and pepper.
- 7Assemble Burgers — Place a hash brown on each bottom bun, then add the burger patty with melted cheese. Top with a fried egg and any desired toppings. Add the top bun and serve immediately.
