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This burger happened during one of those Saturday mornings when my brother came over looking absolutely miserable after his buddy's wedding reception the night before. He kept moaning about needing "real food" and "something that will fix me," so I decided to throw together everything I could think of that might help. I piled hash browns, bacon, a fried egg, and cheese on top of a big burger, figuring if one comfort food was good, five would be better. Turns out I was right, after eating this massive thing, he perked up and said it was exactly what he needed to rejoin the human race.
My neighbor saw me grilling these through the fence and came over to ask what I was making because they looked "insane." When I told him, he laughed and said his wife would kill him if he ate one, but he wanted to try it anyway. He ended up taking half home and said it was the most satisfying thing he'd eaten in months.
Ingredients
- Good ground beef: 80/20 mix with jalapeños and onions worked right into the meat
- Pepper jack cheese: Adds some heat to cut through all that richness
- Crispy hash browns: Because potatoes make everything better
- Thick bacon: Not the wimpy stuff, but substantial bacon that can hold its own
- Runny egg: The yolk becomes like sauce and ties everything together
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Step-by-Step Instructions
- Burger Building
- Mix your ground beef with salt, pepper, garlic powder, and those minced jalapeños and onions. Don't overwork it or you'll get tough burgers. Make them into big patties, bigger than your buns because they're going to shrink when they cook.
- The Dimple Thing
- Press your thumb into the center of each patty to make a shallow dent. This keeps them from turning into meatballs on the grill, which is impossible to eat. Stick them in the fridge while you get everything else ready.
- Getting Components Ready
- Make your sauce by mixing ketchup, mayo, and sriracha, start with less hot sauce and add more if you want. Cook your hash browns until they're really crispy, fry up that bacon, and butter your buns. Having everything ready before you start grilling makes this so much easier.
- Grilling Time
- Get your grill nice and hot, around 450 degrees. Cook the burgers about 3 minutes per side, adding cheese near the end. These are thick, so they need time to cook through properly.
- Putting It All Together
- Toast those buttered buns, fry your eggs over easy, then stack everything up. Bottom bun, sauce, burger with cheese, hash browns, bacon, fried egg, more sauce, top bun. Good luck getting your mouth around it.
I learned the hard way about the sizing when my first batch ended up smaller than the buns and looked pathetic instead of impressive. Now I make them almost comically large before cooking. Also, that little dent in the middle really does prevent the dreaded burger ball.
What to Serve With Them
Honestly, these are so big they don't need much else, but some crispy fries or onion rings finish the whole indulgent experience. For drinks, cold beer works great, or if you're really committing to the hangover theme, a bloody mary. Definitely have lots of napkins ready because these are messy as hell to eat.
Mix It Up
Different cheeses work great - sharp cheddar or swiss both taste good. You could add avocado if you want even more richness. Some people like to use sausage patties instead of bacon for a different breakfast vibe. Adding a whole hash brown patty instead of loose ones makes them easier to eat.
Keeping Them Fresh
These really need to be eaten right away while everything is hot and crispy. You can prep the burger patties and sauce ahead of time, and the bacon and hash browns can be reheated, but definitely fry those eggs fresh. These aren't the kind of thing you save for later.
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These hangover burgers have become legendary in our family because they're so completely over the top that eating one feels like an event. Every time I make them, people take pictures because they can't believe how massive they are. They're proof that sometimes you just need to throw caution to the wind and make something completely ridiculous and delicious.
Frequently Asked Questions
- → Why do you make a dimple in the burger patty?
- The dimple prevents the burger from puffing up in the middle while cooking and helps it cook more evenly throughout.
- → Can I cook this without a grill?
- Yes! Use a cast iron skillet or griddle over medium-high heat. Cook the burgers the same way - 3 minutes per side plus time for your preferred doneness.
- → What makes the hangover sauce special?
- It's a simple but perfect combo of ketchup, mayo, and sriracha that adds creamy heat. Adjust the sriracha to your spice preference.
- → How big should the buns be for this burger?
- Use large, sturdy buns like brioche or kaiser rolls. These burgers are massive and need a bun that can handle all the toppings without falling apart.
- → Can I prep any components ahead of time?
- Yes! You can form the patties and make the sauce up to a day ahead. Cook the bacon and hash browns earlier in the day and reheat when ready to assemble.