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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Loaded hamburgers topped with an over-easy style cooked egg. We serve them with Cajun-spiced French fries and coleslaw. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Form beef into 4 equal-sized patties and season with salt and pepper.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  • Cook patties on the preheated grill until browned and no longer pink, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  • At the same time, crack eggs into a skillet over medium heat. Cook until outer edges become opaque, 1 to 2 minutes. Cover, reduce heat to low, and cook until whites are set but yolks are still runny, 2 to 3 minutes.

  • Apply mayonnaise to bottom buns and layer cheese, lettuce, burgers, bacon, onion slices, eggs, hot sauce, and bun tops.

Cook's Note:

Use your favorite seasoning for hamburger meat.

Nutrition Facts

691 calories; protein 40.4g; carbohydrates 44.7g; fat 37.9g; cholesterol 287.6mg; sodium 1030.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2020
Grilled burgers with an egg on top are the best kind of burgers. Cook time is spot on for the burgers but the eggs did need a couple more minutes. They mayo does help the cheese stay in place but it and the lettuce still fall out all over the place. Next time I will use sliced cheese and lettuce leaves. Overall good recipe and one I would make again. Read More