Birgerbird Epic Burger

By • July 1, 2014 6 Comments

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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


Serves 2

  • 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!

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