Breakfast Patty Melt
Diner classic getting a breakfast makeover!
We are using griddled bread and runny eggs for this delicious breakfast sandwich. Smashing some thin beef patties and putting it all together for a breakfast or brunch you won’t forget!
1 lb ground beef
2 slices cooked bacon
1 white or yellow onion
1 slice Kraft Singles
1 slice Tillamook sharp cheddar
salt and pepper
First, cook your bacon until crispy in a large skillet and remove bacon. Then, slice your onions thin, and saute them in the bacon grease until very brown. I use low heat in skillet for this. Take out onions and set aside.
In a small bowl, put about 1/2 C of mayo in bowl, then add garlic and onion powder, mix well and set aside. ( I use whatever dry spices I have in the cupboard)
If you have a cast iron pan, heat to med high. Take your ground beef in a large bowl, and add worcestershire, salt and pepper to taste. Mix with your hands until incorporated. Now, split that into 4-6 burger patties and form balls. Place in fridge until ready to use.
To cook your purger, heat cast iron pan to med/high and add a small knob of butter. Using a large flat spatula or paddle smash the burger ball as thin as you can. Cook for 2-3 mins, and flip, cooking another 2-3 minutes until edges are crispy and brown. Take out and set aside.
Now, fry an egg, one at a time, in the butter/beef fat, adding a little more butter if needed, to fry the egg. Gently remove from pan.
Spread mayo mixture on one side of each piece of bread, and lay the mayo’ed side down onto your cutting board.
Place one piece of each cheese on each side of bread. Then, put on the grilled onions and strips of bacon.
Now we add your burger patty and egg.
Add the burger first, then, I like to slide the egg out of pan onto the bread. Using both hands, put sandwich together.
Using a flattop griddle, or large skillet, bring to med/high heat and place sandwich onto griddle, cooking until really brown and crisp, 5-7 minutes on each side, flipping once.
Cut in half and serve!