Thick Egg & Cheese Smashed Beef Burger

Elevate your burger game with a juicy smashed beef patty, melted cheese, and a towering mound of silky, butter-scrambled eggs drizzled in a sweet-tangy sauce.

Ingredients

• 2 whole pasteurized eggs
• 10 g pure milk
• 8 g evaporated milk
• 0.5 g salt (for eggs)
• 0.2 g white pepper powder
• 1 tbsp butter
• 150 g ground beef (8020 blend)
• to taste salt and black pepper (for beef)
• 1 slice yellow American or cheddar cheese
• 1 whole brioche burger bun
• 2 leaves fresh green lettuce
• 2 tbsp sweet and sour burger sauce

Instructions

1. 1Crack the Eggs

   

   Crack the pasteurized eggs into a small mixing bowl. Using high-quality eggs is important since they will be cooked softly for the best texture.

   Tip: Using pasteurized eggs is highly recommended if you prefer your scrambled eggs slightly soft and undercooked.
2. 2Add Milk to the Eggs

   

   Pour the pure milk and evaporated milk directly into the bowl with the eggs. This combination adds moisture and fat, which will make the final scrambled eggs incredibly rich, tender, and creamy.

   Tip: Evaporated milk adds a slightly sweet, rich flavor, but heavy cream can be used as a substitute for a similar texture.
3. 3Season the Mixture

   

   Sprinkle the salt and a pinch of white pepper powder evenly over the egg and milk mixture. Keep the seasoning balanced to let the rich, natural egg flavor shine through the sandwich.

   Tip: White pepper blends well visually with the eggs without leaving dark specks like black pepper does.
4. 4Whisk Until Smooth

   

   Use a wire whisk to beat the mixture thoroughly. Keep whisking until the egg yolks, whites, and milk are completely combined, forming a smooth, uniform yellow liquid without any clumps.

   Tip: Whisk vigorously to incorporate some air, which will make the scrambled eggs fluffier when cooked.
5. 5Pour into the Pan

   

   Melt a small amount of butter in a small frying pan over gentle heat. Carefully pour the smooth, vibrant egg mixture into the center of the pan, letting it spread to the edges.

   Tip: Ensure the pan isnt too hot to avoid immediately browning the eggs. You want a gentle, even heat for a silky texture.
6. 6Form the Curds

   

   Using a heat-resistant spatula, gently push the eggs from the edges toward the center. This slow, sweeping motion creates large, soft curds while keeping the texture extremely tender.

   Tip: Do not overmix or stir too quickly; long, slow sweeps through the pan create those desirable large, tender layers.
7. 7Remove From Heat

   

   When the eggs are about 70% set but still visually wet and glossy, immediately slide them off the heat. They will finish cooking gently through residual heat, maintaining their signature silky consistency.

   Tip: Do not let the eggs brown. The goal is a bright yellow, creamy mound.
8. 8Smash the Beef Patty

   

   Place the portioning of ground beef onto a hot flat-top grill or skillet. Firmly press down on the meat using a heavy burger press or a sturdy spatula to flatten it into a thin patty. This creates maximum contact with the cooking surface for a crispy crust.

   Tip: Press firmly only once at the beginning to avoid squeezing out the meat juices later.
9. 9Season the Patty

   

   Generously sprinkle salt and freshly ground black pepper over the smashed beef patty while it cooks. The seasoning will adhere to the raw top side, enhancing the rich, savory flavor of the meat as it sears.

   Tip: Season from slightly higher up to ensure an even distribution across the patty.
10. 10Flip the Burger

    

    Once the bottom has developed a deep, caramelized crust and the edges begin to crisp, carefully slide a spatula underneath and flip the patty over. The seared side should appear beautifully browned and flavorful.

    Tip: A good crust is essential for a smash burger; ensure your pan is hot enough before placing the meat.
11. 11Add the Cheese

    

    Immediately after flipping the patty, place a slice of cheese on top of the hot meat. The residual heat from the beef and the grill will quickly melt the cheese into a gooey, savory layer.

    Tip: Yellow American or cheddar cheese melts perfectly for that classic burger texture.
12. 12Sauce the Buns

    

    Toast the inside of your burger buns until golden brown. Squeeze a generous amount of sweet and tangy burger sauce over the bottom halves to create a flavorful foundation for the meat and eggs.

    Tip: Toasting the bun helps prevent it from getting soggy from the sauce and meat juices.
13. 13Top With Soft Scrambled Eggs

    

    Carefully place a generous mound of the silky scrambled eggs on top of the melted cheese and beef patty. Ensure the eggs are piled high to give the burger its signature thick and fluffy appearance.

    Tip: Handle the eggs gently to maintain their fluffy texture and prevent them from breaking apart during assembly.
14. 14Drizzle With Signature Sauce

    

    Finish the assembly by generously squeezing the sweet and sour burger sauce over the mound of scrambled eggs. The refreshing acidity of the sauce perfectly balances the rich flavors of the beef, cheese, and eggs.

    Tip: Apply the sauce right before serving to prevent the buns from getting soggy.

Burn It Off

Frequently Asked Questions