Fried Egg Smash Burger. Kick off BBQ season this weekend with a quick, delicious, double smash burger with spicy sauce and a perfect sunny side up egg!
Burgers are a summertime classic, but sometimes you need to take them up a notch and create a truly mouth-watering experience. What is the secret to the perfect smash burger? The crowning glory is the silky, runny yolk of a sunny side up fried egg. Sitting on top of two juicy beef patties, with double cheese, and a tangy, spicy sauce. Irresistible!
This burger will leave you craving more! So, pick up a carton of eggs at the grocery store and let’s get cracking!
Canadian eggs are delicious, plus really nutritious. They are an excellent source of protein, and also contain healthy fats, vitamins, and minerals, the perfect addition to your barbecue recipes. Put an egg on sandwiches, hot dogs, sausages, steaks, or add them to green salads, potato salad or your favourite side dishes.
Watch how these Fried Egg Smash Burgers were made here.
This video was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.
Ingredients
- Large eggs
- Medium ground beef
- Avocado oil
- Salt and pepper
- hamburger buns
- Smoked cheddar cheese, grated
- Processed cheese slices
Sauce
- Mayonnaise
- Mustard
- Sriracha
- Lime
Toppings
- Boston lettuce leaves
- Tomatoes
- Red onion
- Pickles, optional
- Pickle jalapeños, optional
- Hot banana peppers, optional
See recipe card for quantities.
Instructions
Prepare the spicy sauce
Prepare the spicy sauce by combining all the sauce ingredients in a bowl. Stir to combine. Refrigerate until ready to use.
Prepare the beef balls
Divide the beef into 12 equal size balls (85 g each).
Toast the buns
Preheat a griddle or a large skillet over medium-high heat to 425°F to 450°F surface temperature (using an instant read thermometer).
While the griddle preheats, toast the buns until lightly charred.
As these burgers cook very quickly, it is best to prepare the buns before you begin cooking. On the bottom of each bun, layer a spoonful of the sauce, lettuce, tomatoes, onions. Set aside.
Smash the beef patties
Lightly brush the griddle with avocado oil (or other high heat tolerant oil of your choice).
Working in batches, place balls of beef on the griddle, cover with parchment paper and smash down with a burger press (or use a stiff metal spatula and a second spatula to add pressure). The smashed patties should be slightly wider than the burger bun. Uneven edges are expected and welcomed.
Season liberally with salt & pepper and cook, undisturbed, until outer edges are brown, about 1.5 to 2 minutes.
Using a stiff metal spatula, carefully scrape patties from the griddle, making sure to keep all of the browned crust on the patty. Flip the patties, season with salt & pepper.’
Add the cheese
On half of the patties, place about 20g of the shredded smoked cheddar cheese, and on the remaining patties add a slice of processed cheese. Cook until the cheese begins to melt, about 1 minute. Place each patty with processed cheese on top of a patty with the smoked cheddar, then move the double patties to an upper rack to keep warm. Repeat until all burgers are cooked.
Fry the eggs
To cook the eggs, you can either use the griddle, or cook them in a skillet while the last few patties are cooking on the grill.
If using the griddle:
Turn off the heat under the griddle and brush a little oil on the griddle. Crack the eggs onto the griddle, close the lid of the grill and cook until the tops of the whites are set but the yolk is still runny. 2.5 to 4 minutes.
If using a skillet:
Over medium-low heat and add enough olive oil (about 1 tablespoon) to lightly coat the bottom of a large non-stick skillet (with a lid). Heat until the oil is slightly shimmering. Crack the eggs into the skillet, cover with a tight fitting lid and cook, until the whites are completely set but the yolks are still runny, 2 to 2 ½ minutes.
Build the burgers & enjoy!
Add the burgers to bottom buns, place an egg on top and enjoy! We like to serve with options of sliced pickles and pickled jalapeños.
Equipment
I used a cast iron smash burger press. Cast iron is heavy so it makes smashing the burger easier, it also has a comfortable handle for pressing down. If you do not have a press you can use or use a stiff metal spatula and a second spatula to add pressure, or you can use the bottom of a small cast iron pan as your press.
Do not forget to place a piece of parchment paper over the beef ball before smashing down, the burger will stick to the press (or spatula) if you miss this step.
Top tip
Smash burger experts will mostly agree that the tastiest smash burgers are made with ground beef that includes 20% fat. The fat caramelizes when cooked and boosts the flavour and moisture. This is not the time to use lean ground beef people!
Pairing
These are my favorite dishes to serve with fried egg smash burgers:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Fried Egg Smash Burger
Ingredients
- 6 large eggs
- 1.02 kilograms medium ground beef
- 1 tablespoon avocado oil
- Salt and pepper to taste
- 6 hamburger buns
- 120 g smoked cheddar cheese grated
- 6 processed cheese slices
Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons mustard
- 4 ½ tablespoons sriracha
- Juice from 1 lime
Toppings
- 6 Boston lettuce leaves
- 12 tomato slices thinly sliced
- 1 small red onion thinly sliced
- Sliced pickles optional
- Pickle jalapeños optional
- Hot banana peppers optional
Instructions
- Prepare the spicy sauce by combining all the sauce ingredients in a bowl. Stir to combine. Refrigerate until ready to use.
- Divide the beef into 12 equal size balls (85 g each).
- Preheat a griddle or a large skillet over medium-high heat to 425°F to 450°F surface temperature (using an instant read thermometer).
- While the griddle preheats, toast the buns until lightly charred.
- As these burgers cook very quickly, it is best to prepare the buns before you begin cooking. On the bottom of each bun, layer a spoonful of the sauce, lettuce, tomatoes, onions. Set aside.
- Lightly brush the griddle with avocado oil (or other high heat tolerant oil of your choice).
- Working in batches, place balls of beef on the griddle, cover with parchment paper and smash down with a burger press (or use a stiff metal spatula and a second spatula to add pressure). The smashed patties should be slightly wider than the burger bun. Uneven edges are expected and welcomed.
- Season liberally with salt & pepper and cook, undisturbed, until outer edges are brown, about 1.5 to 2 minutes.
- Using a stiff metal spatula, carefully scrape patties from the griddle, making sure to keep all of the browned crust on the patty. Flip the patties, season with salt & pepper.
- On half of the patties, place about 20g of the shredded smoked cheddar cheese, and on the remaining patties add a slice of processed cheese. Cook until the cheese begins to melt, about 1 minute. Place each patty with processed cheese on top of a patty with the smoked cheddar, then move the double patties to an upper rack to keep warm. Repeat until all burgers are cooked.
- To cook the eggs, you can either use the griddle, or cook them in a skillet while the last few patties are cooking on the grill.
If using the griddle:
- Turn off the heat under the griddle and brush a little oil on the griddle. Crack the eggs onto the griddle, close the lid of the grill and cook until the tops of the whites are set but the yolk is still runny. 2.5 to 4 minutes.
If using a skillet:
- Over medium-low heat and add enough olive oil (about 1 tablespoon) to lightly coat the bottom of a large non-stick skillet (with a lid). Heat until the oil is slightly shimmering. Crack the eggs into the skillet, cover with a tight fitting lid and cook, until the whites are completely set but the yolks are still runny, 2 to 2 ½ minutes.
- Add the burgers to bottom buns, place an egg on top and enjoy!
- We like to serve with options of sliced pickles and pickled jalapeños.
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