Loaded Breakfast Burger With Maple Bacon and Egg

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 loaded breakfast burgers
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon neutral oil
Maple bacon: 8 thick-cut bacon slices, 2 tablespoons pure maple syrup, 1/4 teaspoon black pepper
Hash browns: 4 frozen hash brown patties
Eggs and cheese: 4 large eggs, 4 slices sharp cheddar cheese, 1 tablespoon butter
Buns: 4 brioche burger buns, split, plus 2 tablespoons softened butter
Smoky ketchup: 1/2 cup ketchup, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon chipotle powder

Do This

1. Heat oven to 425°F. Bake hash brown patties for 22 to 25 minutes, flipping halfway.
2. Bake bacon on a parchment-lined sheet pan for 14 minutes, brush with maple syrup, then bake 3 to 5 minutes more.
3. Mix smoky ketchup ingredients in a small bowl and set aside.
4. Shape beef into 4 patties, season, and sear in a hot skillet for 3 to 4 minutes per side to 160°F.
5. Add cheddar to each patty during the last minute so it melts.
6. Toast buttered buns, then fry eggs sunny-side up or over-easy for 2 to 3 minutes.
7. Layer each burger with smoky ketchup, beef, cheddar, maple bacon, hash brown patty, fried egg, and the top bun.

Why You’ll Love This Recipe

It is brunch in burger form: You get a juicy beef patty, crispy hash brown, maple bacon, melted cheddar, and a runny fried egg all in one satisfying bite.
Big comfort-food flavor: Sweet maple, smoky ketchup, salty bacon, sharp cheddar, and savory beef balance each other beautifully.
Home-cook friendly: The hash browns and bacon cook mostly hands-off in the oven while you prep the patties and sauce.
Perfect for weekends: It feels special enough for brunch guests but still uses easy-to-find grocery store ingredients.

Grocery List

Produce: Optional scallions or chives for serving, optional sliced tomato if you want a fresher burger
Meat and Eggs: 1 1/2 pounds 80/20 ground beef, 8 thick-cut bacon slices, 4 large eggs
Dairy: 4 slices sharp cheddar cheese, unsalted butter
Bakery: 4 brioche burger buns
Frozen: 4 frozen hash brown patties
Pantry: Ketchup, pure maple syrup, smoked paprika, apple cider vinegar, Worcestershire sauce, chipotle powder, kosher salt, black pepper, garlic powder, neutral oil

Full Ingredients

For the Beef Patties

1 1/2 pounds 80/20 ground beef, cold
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon neutral oil, such as canola, avocado, or vegetable oil

For the Maple Bacon

8 slices thick-cut bacon
2 tablespoons pure maple syrup
1/4 teaspoon freshly ground black pepper

For the Hash Brown Layer

4 frozen hash brown patties, about 2.25 ounces each

For the Smoky Ketchup

1/2 cup ketchup
1 tablespoon pure maple syrup
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon chipotle powder
1 pinch kosher salt, plus more to taste

For the Eggs, Cheese, and Buns

4 large eggs
4 slices sharp cheddar cheese, about 3/4 ounce each
4 brioche burger buns, split
2 tablespoons unsalted butter, softened, for the buns
1 tablespoon unsalted butter, for frying the eggs
1/4 teaspoon kosher salt, for the eggs
1/8 teaspoon freshly ground black pepper, for the eggs

Optional Finishes

1 tablespoon finely sliced chives or scallions
4 thin tomato slices
Extra smoky ketchup for serving

Loaded Breakfast Burger With Maple Bacon and Egg – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and set up the sheet pans

Arrange two oven racks in the upper and lower thirds of the oven. Heat the oven to 425°F. Line one large rimmed sheet pan with parchment paper for the bacon. Place a wire rack on a second rimmed sheet pan for the hash brown patties if you have one; if not, line the second pan with parchment paper. The wire rack helps the hash browns crisp on both sides, but parchment works too.

Step 2: Bake the hash brown patties

Place 4 frozen hash brown patties on the prepared sheet pan in a single layer. Bake at 425°F for 22 to 25 minutes, flipping once after 12 minutes, until deeply golden and crisp around the edges. If your package gives a slightly different time, use the package time as a guide, but aim for a firm, crunchy patty that can stand up inside the burger.

Step 3: Cook the maple bacon

Lay 8 slices thick-cut bacon on the parchment-lined sheet pan without overlapping. Bake at 425°F for 14 minutes. Carefully remove the pan from the oven, brush the bacon with 2 tablespoons pure maple syrup, and sprinkle with 1/4 teaspoon black pepper. Return the bacon to the oven and bake for 3 to 5 minutes more, until browned and sticky at the edges but not burnt.

Transfer the bacon to a clean plate or cooling rack. It will firm up slightly as it cools. Reduce the oven temperature to 200°F if you want to keep the hash browns and bacon warm while you cook the burgers.

Step 4: Mix the smoky ketchup

In a small bowl, stir together 1/2 cup ketchup, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon chipotle powder, and 1 pinch kosher salt. Taste and adjust with a tiny pinch more salt or chipotle powder if you want it smokier and bolder. Set the sauce aside while you cook the burgers.

Step 5: Shape and season the burger patties

Divide 1 1/2 pounds cold 80/20 ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly instead of puffing up in the middle.

In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sprinkle the seasoning evenly over both sides of the patties right before cooking. Avoid overworking the meat so the burgers stay tender.

Step 6: Sear the burgers and melt the cheddar

Heat a large cast-iron skillet or heavy stainless-steel skillet over medium-high heat for 3 minutes. Add 1 tablespoon neutral oil. When the oil shimmers, add the patties, leaving space between them. Cook for 3 to 4 minutes on the first side without pressing down on them.

Flip the patties and cook for 2 to 3 minutes more. Place 1 slice sharp cheddar cheese on each patty during the final 60 to 90 seconds of cooking. Cover the skillet loosely with a lid or sheet pan to help the cheese melt. Cook until the center of each burger reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and rest for 5 minutes.

Step 7: Toast the buns

Spread the cut sides of 4 brioche burger buns with 2 tablespoons softened butter. Place the buns cut-side down in a clean skillet over medium heat and toast for 1 to 2 minutes, until golden and lightly crisp. Work in batches if needed. Toasting the buns gives the sauce and egg yolk a sturdier base.

Step 8: Fry the eggs

Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Crack in 4 large eggs, leaving space between them. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook for 2 to 3 minutes for sunny-side-up eggs with set whites and runny yolks. For over-easy eggs, flip gently and cook for 20 to 30 seconds more.

If your skillet is small, cook the eggs in two batches. For the cleanest stacking, use a spatula to gently nudge any wispy egg white edges back toward the yolk while the eggs cook.

Step 9: Build the loaded breakfast burgers

Spread about 1 tablespoon smoky ketchup on the bottom half of each toasted bun. Add one cheddar-topped beef patty. Break or fold 2 slices maple bacon onto each burger so they fit neatly. Add one crisp hash brown patty, then place one fried egg on top. Spread another 1 to 2 teaspoons smoky ketchup on the top bun if you like it extra saucy, then close the burger.

Serve immediately while the beef is hot, the cheese is melted, the bacon is crisp, and the egg yolk is still soft enough to run into the hash brown layer.

Pro Tips

Keep the beef cold until cooking: Cold 80/20 beef is easier to shape and gives the burger a better sear.
Do not press the patties: Pressing squeezes out flavorful juices and can make the burger dry.
Brush maple syrup onto bacon near the end: Maple syrup can burn if it bakes too long, so add it during the final few minutes for a sweet, smoky finish.
Use a sturdy spatula for the eggs: A runny yolk is delicious here, but the egg needs to stay intact while stacking.
Build from sturdy to delicate: Beef first, then bacon, hash brown, and egg. This keeps the burger more stable.

Variations

Spicy breakfast burger: Add 1/2 teaspoon hot sauce to the smoky ketchup and use pepper jack cheese instead of cheddar.
Double-cheddar version: Add a second slice of cheddar on top of the hash brown patty and warm the assembled burger in a 300°F oven for 2 to 3 minutes before adding the egg.
Sausage-style burger: Replace half of the ground beef with ground breakfast sausage, then reduce the patty salt to 1/2 teaspoon because sausage is already seasoned.

Storage & Make-Ahead

This burger is best assembled and eaten right away, especially because of the fried egg and crisp hash brown patty. For make-ahead prep, mix the smoky ketchup up to 5 days in advance and refrigerate it in an airtight container. The bacon can be baked up to 2 days ahead; rewarm it on a sheet pan at 350°F for 5 to 7 minutes. Burger patties can be shaped up to 24 hours ahead and stored covered in the refrigerator; season them right before cooking.

Store leftover cooked burger patties, bacon, and hash browns separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a covered skillet over medium-low heat until they reach 165°F. Re-crisp hash browns in a 400°F oven or air fryer for 5 to 8 minutes. Fry fresh eggs just before serving for the best texture.

Nutrition (per serving)