Ingredients
Scale
- 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
Instructions
- 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.
- Heat your griddle, skillet, or cooking surface to medium-high, making sure it’s clean.
- 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.
- 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.
- (optional) Sear the slices of tomatoes for about 60 seconds on each side.
- Alternate the burger, tomato, burger, and tomato on top of the hash brown.
- 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.
- Prep Time: 10
- Cook Time: 10
- Category: Beef & Lamb
- Method: Griddle
- Cuisine: Burgers
