Recipe Background
Sunnyside Burgers combine breakfast and dinner with gooey eggs, perfect for spontaneous gatherings.
The idea for Sunnyside Burgers first popped into my mind a few years back, on a lazy Sunday morning after an all-night road trip with friends to the coast. We stumbled upon a little roadside diner that specialized in breakfast fare with a twist. Those first rays of daylight hit us as we ordered our savory burgers topped with eggs, and I realized that combining breakfast and dinner could be exactly the magic that meal needed. I remember laughing as I watched the yolk spill out from my burger and wondered why I hadn’t tried this sooner.
Back home, I couldn’t shake the memory and decided to recreate that brilliant yet simple concoction. I always keep fresh eggs in the fridge, and there’s nothing like a perfectly runny yolk draping down a well-grilled patty. Adding crispy bacon? A no-brainer. To get that perfect sear on the patties, preheat your grill to high and ensure it’s steaming hot before the meat hits. This locks in flavor and keeps the juices where they belong. When making the sunny-side-up eggs, a gentle hand with the salt and pepper lets you enjoy the yolk’s richness without overpowering it.
While these burgers can be made year-round, they hold a special spot in my heart for breakfast-for-dinner nights. Whether it’s a late-night hang with friends or a quiet meal with yourself, toast the buns just right, and you’ll find satisfaction in every bite. Sunnyside Burgers remind me of spontaneity, friendship, and the joy of crafting something memorable from simple ingredients.
Ingredients
- 4 hamburger patties store-bought or homemade
- 4 slices cheese of your choice
- 4 tablespoons butter divided
- 4 eggs
- salt to taste
- black pepper to taste
- 4 hamburger buns split horizontally
- 4 lettuce leaves
- 8 slices bacon cooked
Directions
- Preheat the grill to high heat.
- Add the burgers to the hot grill and cook until browned and slightly charred on the bottoms, about 3 minutes.
- Flip the burgers and grill until the burgers reach an internal temperature of 135 degrees F for medium-rare doneness, about 3-5 minutes.
- When the burgers have 1 minute of grilling left, add 1 slice of the cheese to each of the patties and allow them to melt.
- In a pan over medium-high heat, add 2 tablespoons of the butter and cook, while stirring lightly, until it is foamy.
- Crack the eggs into the hot butter about 2 inches apart and reduce the heat to low.
- Season the eggs with the salt and the pepper.
- Cover the pan and cook until the egg whites are set and the yolks are just beginning to get firm around the edges, about 5 minutes.
- Add the remaining butter evenly to the cut-sides of the hamburger buns.
- Place the buns, buttered-side down, on the hot grill and cook until lightly toasted, about 2-3 minutes.
- Transfer the buns from the grill and place them, cut-side up, on a plate.
- Place the lettuce leaves and the cheeseburgers on the bottom buns.
- Top the cheeseburgers with an even amount of the bacon slices and 1 of the fried eggs.
- Return the top buns and serve.
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