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bacon and egg burger on white dish

The Hangover Burger

The Hangover Burger is a well seasoned bacon and egg burger with crispy bacon and gooey cheese. Serve on a buttery toasted brioche bun with cheese layered between two griddle smashed patties for the ultimate breakfast smashed burger. Or cook as a single patty on the grill the old fashioned way. Either way, you will love the combination of flavors and textures in this delicious burger.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 743 kcal


  • olive oil, butter, or high heat cooking spray for the griddle or grill
  • 1 lb ground beef
  • 1 tsp kosher salt see Notes
  • ½ tsp Montreal steak seasoning
  • ½ tsp onion powder
  • 1 tsp Worcestershire sauce
  • 8 slices bacon
  • 4 brioche burger buns
  • butter for the buns
  • 4 slices deli-quality white American cheese
  • 4 large eggs
  • condiments of choice such as green salsa (salsa verde) and mayonnaise


Prepare the ingredients

  • Gather and organize all ingredients because the cook process goes quickly.
  • In a bowl using your hands, lightly combine the ground beef, salt, Montreal steak seasoning, onion powder, and Worcestershire sauce. Form into 8 large meatballs for smashed burgers. If grilling, form into 4 traditional burger patties.
  • Butter the burger buns.

Cook on the griddle

  • Prepare your griddle to cook on medium-low heat (see Notes). On a Blackstone, we use olive oil to prep the griddle, then high heat cooking spray as we cook.
  • Cook the bacon, flipping often, until crisp. Transfer to a dish lined with paper towels to drain the fat.
  • Put the buttered side of the buns down on the griddle to toast. Remove from the heat and smear the bottom halves with green salsa and the top halves with mayonnaise (or condiments of choice). Set aside.
  • Place 4 meatballs on the griddle. Press using a smasher instrument of choice (using a cut piece of parchment paper keeps the meat from lifting off the griddle) to make an evenly flat patty, about the size of the bun. Once they start to cook around the edges, flip and cook to desired doneness.
  • Put a patty on a bun (bottom half), then cheese, and then a second burger to layer them. Repeat with the other two smashed patties and a bun. Repeat all the above with the remaining meat and cheese.
  • Top each burger with bacon.
  • Gently crack an egg on the griddle and cook as desired. Put on a burger. Repeat with the rest of the eggs for each burger. Top each burger with the top bun and serve.

Cook on the grill

  • To grill 1/4 pound patties rather than making smashed burgers, cook the bacon on a skillet on the stovetop. Toast the buns on the grill, buttered side down. Spread green salsa on the bottom bun and mayonnaise on the top.
  • Grill burgers to desired doneness over high heat, flipping once. Place cooked burgers each on a bottom bun; top with cheese and bacon.
  • Back on the stovetop, cook an egg for each burger as desired. Top each burger with an egg and top bun. Serve.


The bacon, buns, burgers, and eggs are all quick cook and will burn or overcook easily. Also, Blackstone griddles get HOT. So, less heat is needed that one might think. That said, if opting to grill 1/4 lb patties on a regular grill, you will want high heat.


Calories: 743kcal (37%) | Carbohydrates: 34g (11%) | Protein: 45g (90%) | Fat: 49g (75%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 320mg (107%) | Sodium: 1545mg (67%) | Potassium: 270mg (8%) | Fiber: 1g (4%) | Sugar: 9g (10%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword bacon and egg burger, breakfast smashed burgers, hangover burger
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