Sunny-Side-Up Burgers
with Bacon, Gouda & Smoky Potato Hash
Breakfast for dinner: great when you were a kid, even better as an adult! And no, we’re not talking about eating a bowl of cereal after the sun goes down. Our chefs dreamed up a totally outrageous (in the best way), adult-sized experience that’s sure to wake up your taste buds. Juicy burgers are cooked in bacon fat and then topped with melty gouda, fried eggs, crispy bacon, smoky ketchup, and hot sauce crema. If that isn’t enough to satisfy your breakfast cravings, there’s a fully-loaded veggie hash on the side. Now go ahead and carpe that noctis (that’s night, for all you diem people).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Yukon Gold Potatoes
1 unit
Bell Pepper
1 teaspoon
Smoked Paprika
4 ounce
Bacon
2 tablespoon
Ketchup
4 tablespoon
Sour Cream
(ContainsMilk)2 teaspoon
Hot Sauce
2 unit
Scallions
10 ounce
Ground Beef
2 unit
Brioche Buns
(ContainsMilk, Eggs, Soy, Wheat)2 slice
Gouda Cheese
(ContainsMilk)2 unit
Eggs
(ContainsEggs)Not included in your delivery
1 tablespoon
Vegetable Oil
Kosher Salt
Pepper
Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the paprika (you’ll use the rest later), salt, and pepper. Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. TIP: If needed, divide between 2 sheets; roast potatoes on top rack and peppers on middle rack.
While veggies roast, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. (TIP: Adjust heat if bacon begins to brown too quickly.) Turn off heat and transfer to a cutting board. Drain all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop half the bacon.
While bacon cooks, in a small bowl, combine ketchup and remaining paprika. In a separate small bowl, combine sour cream, a big pinch of salt, and as much hot sauce as you like; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Trim and thinly slice scallions, separating whites from greens. In a large bowl, combine beef, scallion whites, salt (we used ¾ tsp kosher salt; 1½ tsp for 4 servings), and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat pan with reserved bacon fat over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Meanwhile, halve buns. Place cut sides up on a second baking sheet; top bottom buns with gouda. Toast on middle rack until buns are golden and cheese has melted, 3-5 minutes. While buns toast, heat a drizzle of oil in pan used for patties over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Uncover and season with salt and pepper.
Fill buns with patties, smoky ketchup, hot sauce crema (save a bit of each for the hash), bacon slices, and eggs. Toss together veggies, then divide between plates with burgers. Top veggie hash with chopped bacon and scallion greens, then drizzle with remaining ketchup and crema. Serve.