Published February 28, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Fried Egg Burger is exactly what I want from a handcrafted burger—a pan-seared, juicy beef patty topped with a runny fried egg, melted cheese, and classic toppings. This is one seriously mouthwatering burger.
Did you know that beef and eggs are a perfect pairing? There’s just something about a golden, gooey egg yolk atop perfectly seared beef that’s instantly mouthwatering. So, it only made sense to take everything I love about a classic cheeseburger and level it up with a perfectly runny and crispy-edged fried egg. It’s juicy, indulgent, and packed with layers of flavor.
Fried Egg Burgers
A fried egg burger is just what it sounds like: a hamburger topped with a fried egg. This combination is said to have originated in Germany but has since become a popular option at burger joints worldwide. The runny yolk makes it a bit messy, but the extra layer of creamy richness makes the effort of grabbing a few extra napkins well worth it.
Making a fried egg burger is as simple as frying up an egg until the yolk is as runny as you like, then plopping it on top of a thick and juicy cheeseburger with your favorite toppings. I usually keep it classic with lettuce, tomato, onion, pickles, and my famous burger sauce, but nothing stops you from getting creative. Consider adding bacon, avocado, or crispy fried onions on top when you’re craving a gourmet burger.
Of course, a big ol’ juicy cheeseburger topped with a fried egg makes for a delicious dinner. Still, it’s also perfectly appropriate for breakfast or brunch (especially if you need something greasy after a long night out).
Ingredients and Substitutions
- Ground Beef – I like to make my own ground beef when I can, but store-bought 80/20 ground beef is just as good here. It’s a lean option that’s still juicy and flavorful. For a leaner option, use 85/15 or 90/10 beef instead. You can even make egg burgers with ground turkey or ground chicken instead.
- Oil — Pan-fried burgers should be fried in a neutral high-heat oil, such as avocado, canola, or vegetable oil.
- Cheese — I melted classic American cheese on top of these burgers. Other cheeses you can use are cheddar, Swiss, provolone, pepper jack, or gouda.
- Butter – I almost always use unsalted butter. It’s a neutral fat source that adds richness to the fried eggs without making them overly salty.
- Eggs – Juicy burgers topped with perfectly fried eggs are a match made in heaven. Just be sure to use fresh eggs, which hold their shape better and have firmer whites.
- Buns – I toast hamburger buns directly in the rendered burger fat for added flavor and crispness. Potato buns would also be great.
- Toppings – I like the classics, like lettuce, red onion slices, sliced tomatoes, and pickles. For even more burger topping ideas, see the Serving Suggestions below.
- Sauce – I topped these burgers with my creamy and tangy burger sauce. Other condiments you use are ketchup, mustard, mayo, chipotle mayo, hot sauce, or ranch dressing.
- Seasonings — I kept it simple and seasoned the burgers and the eggs with coarse salt and black pepper. For extra flavor, I added onion powder, smoked paprika, or a dash of Worcestershire sauce to the ground beef mixture.
How to Make a Fried Egg Burger
Form the patties: I divide the ground beef into four equal portions, shape them into patties, and season both sides with salt and pepper.
Heat the pan: I heat a few tablespoons of oil in a griddle or large cast-iron skillet over medium-high heat.
Cook the burgers: Once hot, I add the patties to the pan and let them cook undisturbed for 2 minutes. Then, I flip them over, top the patties with cheese, and continue cooking until they’re browned and cooked through.
Prepare the Toppings: While the burgers are cooking, I slice and prepare all the toppings I want to add to the top of the burger. Also, don’t forget to toast the buns. I place them cut down in the same skillet or griddle and let them toast in the rendered fat.
Fry the eggs: I melt the butter over medium heat in a nonstick pan before cracking in the eggs. I let them cook for 30 to 45 seconds per side (or longer for a firmer yolk), then season them with salt and pepper.
Assemble the burgers: I lay the lettuce, sliced tomatoes, onions, and pickles on the bottom hamburger bun. I place the cheeseburger patty on top, followed by the fried egg and a drizzle of the burger sauce, then I cap it off with the top bun before serving.
Chef Tips + Notes
When you want to fry an egg for a burger, the magic is in nailing the yolk consistency. For a runny, over-easy yolk, cook the egg for 45 seconds on one side, then 20 to 25 seconds on the other. A jammy, over-medium yolk, cook for 90 seconds per side. For a fully set, over-hard yolk, cook for 2 to 2 ½ minutes per side. Check out my guide on How to Perfectly Fry an Egg Every Time for even more tips on frying eggs.
- Cook the burgers in batches: If your pan doesn’t fit all four patties comfortably, cook them in two batches instead.
- No-flip fried egg method: If you’re worried about flipping the egg and breaking the yolk, I have a trick for you. Baste the egg with a spoonful of hot, melted butter and cover the pan with a lid during the last 20 to 30 seconds of cooking. This way, the steam will gently cook the top of the egg without flipping it.
- For the juiciest of juicy burgers: Shape the patties gently and press your thumb into the center of each one to make a small dimple. This prevents tough or dense burgers that puff up as they cook. Also, do not press on the patties while cooking, or else all of the flavorful juices will leak out.
- Assemble your burger strategically: Start with lettuce on the bottom bun to prevent the bread from getting soggy. Then, layer on the tomato, onion, and pickles, followed by the cheeseburger patty, fried egg, burger sauce, and the top bun.
Serving Suggestions
Other than the fried eggs, there are a ton of toppings you can load onto these burgers. I’m a big fan of crispy bacon for some crunch, pickled jalapeños for heat, and sautéed mushrooms for a little more flavor and complexity. The sauce can be swapped for homemade garlic aioli or smoky BBQ sauce.
A finger-licking good juicy burger with a perfectly fried egg should be paired with some equally satisfying sides. French fries are a classic, or you can go all out with parmesan truffle fries.
Make-Ahead and Storage
Make-Ahead: I sometimes form and season the burger patties up to 24 hours in advance to streamline the assembly process. The burger sauce and toppings can also be prepped ahead. Keep everything in separate containers in the fridge until it’s time to eat.
How to Store: Refrigerate any leftover burger patties for up to 3 days. Fried eggs are best served fresh but can be stored in a separate container for up to 2 days. Keep extra burger buns on hand and prepare fresh toppings as needed.
How to Reheat: Reheat the burger patties in a skillet over medium heat until warmed. If you’re in a hurry, microwaving the patties in 20-second intervals also works. Leftover fried eggs are tricky to reheat without overcooking the yolk, but a quick 10-second zap in the microwave will warm them up.
More Burger Recipes
- Cowboy Burger Recipe
- Bacon Cheddar Burger
- The Best Turkey Burger Recipe
- The Best Smash Burger Recipe Ever
- Classic Cheeseburger Recipe
Fried Egg Burger Recipe
Ingredients
- 1 pound 80/20 ground beef
- 4 slices American cheese
- 2 tablespoons unsalted butter
- 4 large eggs
- 4 red leaf lettuce leaves
- Peeled red onion slices
- 8 tomato slices
- Sliced pickles
- 4 toasted hamburger buns
- burger sauce
- Coarse salt and freshly cracked pepper to taste
- oil for frying
Instructions
- Form the ground beef into 4 equal-sized patties. Season them with salt and pepper.
- Add a few tablespoons of oil to a griddle or large cast-iron skillet over medium-high heat. Heat for 1 minute.
- Place the burgers onto the griddle or skillet and cook for 2 minutes untouched. Flip over, place on the cheese, and cook for an additional 1 minute to 90 seconds or until browned and cooked through. It’s ok to cook these in batches if there is no room. This is also when I toast the buns. I add them to the sides of the burgers and cook them in the rendered fat until toasty.
- Remove the burgers and set them to the side on a plate.
- Add in the butter a medium-sized non-stick pan and heat over medium heat until melted and slightly popping.
- Crack in the eggs and cook for 30 to 45 seconds per side for over-easy eggs. Add 30 to 45 seconds more for over-medium and 2 minutes per side for over-well. Season with salt and pepper.
- Assemble the burgers by adding lettuce to the bottom toasted buns and layering with tomatoes, onions, pickles, cheeseburger patty, fried egg, sauce, and top toasted bun.
Fried Egg Burger