Bacon Gouda Burgers with Smoky Potato Hash and Fried Egg

There’s something magical about combining breakfast and dinner into one epic meal. This burger is a grown-up twist on classic breakfast flavors, featuring a juicy beef patty cooked in bacon fat, topped with melty gouda, crispy bacon and a perfectly runny sunny-side-up egg. The smoky ketchup and hot sauce crema add a tangy kick, while the side of roasted potato and bell pepper hash brings everything together.

Whether you’re craving a weekend indulgence or a weeknight treat, this recipe delivers restaurant-quality results right at home. The secret is building layers of flavor: from the smoky paprika in the hash to the rich bacon fat that seasons the patties. Get ready to impress your taste buds!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. On one side of a baking sheet, toss potatoes with a drizzle of oil, salt, pepper and half the smoked paprika. On the other side, toss bell pepper with a drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes. (If needed, divide between two sheets; roast potatoes on top rack and bell pepper on middle rack.)
2. Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Adjust heat if bacon browns too fast. Transfer bacon to a cutting board. Drain all but a thin layer of bacon fat from the pan. Once cool enough to handle, roughly chop half the bacon.
3. While bacon cooks, in a small bowl, combine ketchup and remaining smoked paprika. In another small bowl, combine sour cream, a big pinch of salt and hot sauce to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Trim and thinly slice scallions, separating whites from greens. In a large bowl, combine beef, scallion whites, salt (about ¾ teaspoon for 2 servings) and pepper. Shape into two patties, each slightly wider than a burger bun. Heat the pan with reserved bacon fat over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Transfer to a plate. Wipe out the pan.
5. Halve buns and place cut sides up on a second baking sheet. Place gouda slices on bottom buns. Toast on middle rack until buns are golden and cheese melts, 3-5 minutes. While buns toast, heat a drizzle of oil in the same pan over medium heat. Crack eggs into the pan, cover and cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt and pepper.
6. Assemble burgers: bottom bun with melted gouda, patty, smoky ketchup, hot sauce crema (reserve some for hash), bacon slices and fried egg. Toss roasted potatoes and bell pepper together. Divide hash between plates, top with chopped bacon and scallion greens and drizzle with remaining ketchup and crema. Serve burgers alongside.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with cheddar, provolone or your favorite melting cheese.

How can I make the hash spicier?

Add a pinch of cayenne pepper or more smoked paprika to the potatoes before roasting.

Can I prepare any components ahead of time?

You can roast the potatoes and bell pepper up to a day in advance and reheat them in the oven before serving.