Cast Iron

Birgerbird Epic Burger

July  1, 2014
1 Ratings
  • Serves 2
Author Notes

Worth the mess! Dry aged beef, pan fried in bacon drippings, truffle salt, bacon, duck egg, avocado, heirloom tomato and pickle. —Sue O'Bryan

What You'll Need
  • 1 pound ground dry aged, grass fed beef
  • 1 teaspoon black truffle salt
  • 4 slices bacon from pastured pork
  • 1/2 avocado, sliced
  • 2 duck eggs
  • 1 heirloom tomato, sliced
  • handful dill pickle slices
  • 2 tablespoons butter
  • 2 brioche hamburger buns, buttered (1 Tbps butter) and toasted
  • 2 tablespoons bacon drippings
  1. Form 2 1/2 inch thick patties with beef, using a light touch. Make a small dimple in the center of the patties. Sprinkle with truffle salt on both sides.
  2. Cook bacon in cast iron skillet until medium crisp. Remove bacon and reserve 2 Tbsp. bacon drippings.
  3. Heat bacon drippings over high heat. Cook patties over high heat, not moving, for 2 minutes. Flip and cook over medium heat 3-4 minutes, without moving or smashing down with a spatula. Leave in pan, off heat, covered, while you fry duck eggs.
  4. Over high heat, fry duck eggs in 2 Tbps butter
  5. Assemble burgers: On bottom of bun place a handful of pickles. Place patty on top of pickles, followed by bacon, avocado, fried egg and tomato. Place top bun on top and dig in!
Contest Entries

See what other Food52ers are saying.

  • Sabine
  • Sarah Giebens
    Sarah Giebens
  • Sue O'Bryan
    Sue O'Bryan
  • Selma | Selma's Table
    Selma | Selma's Table

6 Reviews

Sabine July 17, 2014
Looks like a great challenge to eat without changing your shirt afterwards & makes me really hungry!
Sarah G. July 2, 2014
LOVE IT! This is what a real burger should look like! Oh god...
Sue O. July 2, 2014
Thanks Sarah, glad I found you here too!
Sue O. July 1, 2014
Why thank you Selma!!
Selma |. July 1, 2014
Wow - this looks absolutely amazing. I love that you have used such flavoursome and ethical ingredients to produce, quite truly, an epic burger! Can't wait to try this Sue!
Sue O. July 2, 2014
Thank you!!!