INGREDIENTS
FOR THE SAUCE
1/2 c. mayonnaise
3 tbsp. ketchup
1 tbsp. Dijon mustard
kosher salt
Freshly cracked black pepper
FOR THE BURGERS
1 lb. 80% lean ground beef
1/2 lb. spicy italian sausage, casings removed
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
kosher salt
Freshly cracked black pepper
2 tbsp. canola oil, divided
6 slices sharp cheddar
6 brioche buns, toasted
6 fried eggs
6 slices cooked bacon, cut in half
6 thick tomato slices
6 whole iceberg lettuce leaves
DIRECTIONS
- Make the sauce: In a small bowl, whisk together mayonnaise, ketchup, mustard, salt and pepper. Refrigerate until you’re ready to assemble the burgers.
- Make the burgers: Line a rimmed baking sheet with parchment paper and set aside. In a medium bowl, combine beef, sausage, Worcestershire sauce and garlic powder and season with salt and pepper. Using your hands, mix well. Shape into six 4-oz. patties that are about 4 inches in diameter and place them on the prepared baking sheet. Cover and refrigerate at least 30 minutes.
- In a large cast-iron skillet or stovetop griddle over medium-high heat, heat 1 tablespoon oil. Remove burgers from the oven and cook three at a time, pressing with the back of a spatula, to your desired doneness—about 4 minutes per side for medium. In the last minute of cooking, top each patty with a slice of cheese. Transfer the burgers to a plate. Add remaining tablespoon oil to the pan and repeat with remaining patties.
- Split the buns and spread both sides with sauce. Put cheeseburgers on the bottom halves of the buns, then top each with a fried egg, 2 bacon pieces, a slice of tomato, lettuce, and the top of the bun
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