Hangover Burger Hash Browns (Print Version)
# Ingredients:
→ Burger Patties
01 -
900 g minced beef (80/20 ratio)
02 -
1.5 teaspoons sea salt, finely ground
03 -
1.5 teaspoons black pepper, freshly cracked
04 -
1 tsp garlic powder
05 -
60 g minced jalapeño
06 -
40 g minced yellow onion
→ Hangover Sauce
07 -
60 ml mayo
08 -
60 ml tomato ketchup
09 -
15–30 ml sriracha hot sauce (adjust to your liking)
→ Toppings
10 -
8 slices of crispy smoked bacon
11 -
4 large eggs, fried
12 -
300 g hash browns, golden and crunchy
13 -
4 hamburger buns, large
14 -
Butter, for toasting buns
15 -
4 thick slices of pepper jack cheese
# Instructions:
01 -
Toss your ground beef, salt, pepper, garlic powder, plus the minced jalapeño and onion into a bowl. Gently mix so everything’s combined. Split the meat into 4 equal parts, shape them into patties, and press down slightly in the middle to keep them flat when cooking. Chill them in the fridge till you need them.
02 -
Grab a small bowl and stir the ketchup, mayo, and sriracha together until smooth. Add more sriracha if you’re feeling spicy. Put the sauce aside for now.
03 -
Fry up the bacon till it’s extra crispy. Cook the hash browns till they’re crunchy and golden (check the package for instructions). Toast the inside of each bun with some butter. Keep everything warm if you can while you prep the rest.
04 -
Preheat the grill or your grill pan to about 230°C. Let the patties cook on direct heat for around 3 minutes, then flip and cook for another 1–2 minutes. Toss on a slice of cheese for each patty toward the end so it melts nicely.
05 -
Put the buttered side of the buns down on the cooler grill side and let them toast till they’re golden brown. Simultaneously, fry your eggs in a pan on medium until the whites are cooked but the yolks stay soft and runny.
06 -
Spread that tasty sauce on the insides of the buns. Start stacking with a cheesy burger patty, crispy hash browns, crumbled bacon, and top it with a fried egg. Pop the other bun half on and enjoy while hot!
# Notes:
01 -
Making a small dip in the middle of raw patties stops them from puffing up and helps them cook more evenly.
02 -
To crank up the heat, toss some diced jalapeño into the sauce or throw on a layer of pickled jalapeños.