Breakfast Burger with Hashbrowns

This griddled breakfast burger with hashbrowns is stacked with crispy beef patties, juicy tomatoes, and topped with an egg to wake you up. Grab some coffee and wake up to this protein-packed start to the day.

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Nobody wants to wake up hazy and make a mess in the kitchen. Save that for grandma. Let’s bust out the skillet or griddle and tackle this breakfast with one pan. The griddle works the best, especially if you’re feeding more than one person. Get ready for hash browns and smash burgers!

Breakfast Spices

The flavor is coming through in two different ways with seasonings. Hashbrowns are being treated with a flavorful Brunch Seasoning, while the burgers are hit with a touch of coffee.

Brunch Seasoning

• 2 teaspoons celery salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon ancho chile powder

The smash burgers are crusted with some Espresso Steak Rub, adding that roasted flavor you’d expect in the morning. Splash a little fresh coffee on the griddle next to the burgers to add an extra boost while they are searing if you’d like to.

Start with Crispy Hashbrowns

Hash browns will soak up all of the delicious flavors from top to bottom, plus they are much more breakfast than a hamburger bun. Let’s break down some big tips to make sure you’ve got the best results.

• Right after you grate potatoes, wash them with cold water. Wash them a few times if you need, stirring them aggressively in water until there’s no more starch washing off.
• Pat them dry, or wring them out in a paper towel. Squeeze out as much water as possible. Doesn’t have to be perfect, but that will help it crisp.
• Season the potatoes. Add the seasoning before they are cooked, that way the seasoning is evenly dispersed among the potatoes.
• Sear at medium-high heat and get a nice crust. You only need a little oil, we’re not trying to fry them.

Smash Some Burgers

On the other side of the griddle, it’s time to sear up the burgers.

Form the beef into 2-3 ounce portions, about the size of a golf ball. Season the top of the meat and place it face-down onto the hot surface of the griddle. Repeat for each one.

Quickly lay the wax paper on the burger, place your spatula or press on top and press down firmly. Make sure all edges are flat. Remove the paper and repeat quickly with each one.

Flip the burgers when there is barely any pink left on the top, and it’s crispy on the bottom (see photo above). You may need to scrape them, this is normal. As soon as you do, apply the cheese.

Tomatoes and Eggs

You can use fresh tomatoes, but I’ve found with a little sear the toasty tomatoes melt right into everything and create a great bite. This is up to you.

Don’t forget the eggs, the last piece. Cook the eggs alongside the breakfast burger with hashbrowns to the temperature you’d prefer. We highly recommend having a soft yolk to add a delicious sauce to the meal.

How do you like your egg?

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Breakfast Burger with Hashbrowns

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This breakfast burger and hashbrowns are smashed with 2 patties, waking you up with a hit of coffee and brunch spices. Oh, there’s an egg, and cheese. This recipe below makes enough for 2 individual servings, so scale up as needed.

• Total Time: 20
• Yield: 2 1x

Ingredients

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• Fresh ground beef 80/20, formed into 3-ounce balls
• 2 small russet potatoes, grated
• 4 slices cheddar
• 4 slices of tomato
• 2 teaspoons  Brunch Seasoning (recipe below)
• 2 teaspoons Espresso Steak Rub
• 2 eggs
• Cilantro, chopped for garnish

• Brunch Seasoning

• 2 teaspoons celery salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon ancho chile powder

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Instructions

1. Wash the grated potatoes immediately in a bowl with cold water. We’re removing the excess starch, so change out the water a couple of times as needed until the water is clear. Dry the potatoes or wring them out in a paper towel to get rid of excess water.
2. Heat your griddle, skillet, or cooking surface to medium-high, making sure it’s clean.
3. Season and cook the potatoes. Place them on your griddle pushing them down, and shaping them into individual hash brown servings. Allow them to crisp up for at least 2-3 minutes, then flip and continue to cook. Set aside when cooked.
4. Clean the surface, and place the burgers down on the griddle.  Season the top, and smash down with your spatula or press. Sear for just a minute until crispy, flip, and top with cheese.
5. (optional) Sear the slices of tomatoes for about 60 seconds on each side.
6. Alternate the burger, tomato, burger, and tomato on top of the hash brown.
7. Cook the eggs to the desired temperature. Top the burgers with the eggs, and garnish with cilantro.

Notes

The spices used add major layers of flavor. You may simply use salt & pepper to keep the option simple if desired.

• Author: Brad Prose
• Prep Time: 10
• Cook Time: 10
• Category: Beef & Lamb
• Method: Griddle
• Cuisine: Burgers

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