soul food

Burger with bacon, grilled onions, topped with three cheese creamed spinach and fries

Cook Time: 20 min  Total Time: 40 minutes  Yield: Makes 4 burgers 1x  Category: Burger  Cuisine: American



  • 2 Tbsp. unsalted butter
  • 1 medium yellow onion, cut into thin slices
  • 3 Tbsp. whiskey (I used Jack Daniels)
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste
  • 1 Tbsp. Dijon mustard


  • 4 strips thick-cut bacon
  • 1 lb. ground beef (use organic and/or grass-fed if you can)
  • 4 Brioche Buns, halved
  • 2 Tbsp. BBQ Sauce
  • 4 slices white cheddar cheese
  • 1 Tbsp. butter or olive oil, for frying eggs
  • 4 eggs
  • salt and pepper to taste
  • 1 cup fresh arugula
  • 2 Tbsp. Mustard

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  1. Melt the butter in a small skillet over medium heat.
  2. Add onions to butter and sauté until softened, 3-5 minutes.
  3. Add whiskey, Worcestershire, salt, and pepper to taste, Stir to combine.
  4. Reduce heat to low and let onions cook, stirring occasionally, until they’ve deepened to a dark brown and caramelized – anywhere from 15 to 30 minutes. If the onions look dry during cooking, add a bit of extra butter. I like to let the onions cook while I prep the rest of the burger ingredients, and take them off the heat at the last minute just when I’m ready to assemble the burgers.
  5. When onions are just about done, stir in the Dijon mustard for a creamy, tangy finish.


  1. Cook bacon strips until crispy and set aside. I like to roast my bacon in a 400 degree oven.
  2. While the bacon cooks, divide the ground beef into four portions and shape each portion into a patty. Make the patties slightly larger than your burger buns, and push a dent into the middle of each patty with your thumb to help them keep their shape as they cook.
  3. Cook burger patties on the grill or in a large skillet over medium-high heat. Cook 2-4 minutes per side, depending on your heat source, until hamburger is cooked to your desired level of doneness. When burgers are almost done, top with a spoonful of BBQ sauce and a cheddar cheese slice (this will give the BBQ a chance to soak in and the cheese a chance to melt). Set cooked burgers aside to rest while you prep the final ingredients.
  4. Toast the brioche bun halves. Use a traditional toaster or toast them in a 400 degree oven for 2-3 minutes until lightly toasted. (If you’re grilling your burgers, you can toast the brioche buns on the grill when the burgers are almost done cooking).
  5. Melt butter or olive oil in a large skillet over medium heat (you can use the same skillet you cooked the burgers in if you’re cooking indoors).
  6. Crack eggs into skillet and fry sunny side up, until whites are cooked through and yolks are still slightly runny, 4-6 minutes (depending on how hot your pan is).
  7. Time to assemble! Put cheese-topped hamburger patties on the bottom bun and top with bacon, caramelized onions, arugula, and a fried egg. Spread some stone ground mustard on the underside of the top bun and pop it on top of the burger to finish it off. Serve immediately with fries or your favorite side dish.


This recipe sounds like a LOT of steps, but you’ll do most of the prep work while the bacon and onions are cooking, so it actually doesn’t take that much time to make.

Use your favorite black bean burger in place of the beef patties and nix the bacon for a vegetarian option.

Add mayonnaise, tomatoes, or any of your other favorite burger toppings if you like – although it’s tasty as is!

Cook the eggs however you like – I did sunny side up, but you could fry them and cook them all the way through if you prefer.

Lighten up this recipe by swapping the brioche buns for a lettuce wrap.

This recipe is also great with turkey burgers or Beyond Meat plant-based burgers!


  • Serving Size: 1 burger
  • Calories: 634
  • Sugar: 9.2 g
  • Sodium: 2300.7 mg
  • Fat: 32.4 g
  • Carbohydrates: 28.6 g
  • Protein: 46 g
  • Cholesterol: 308.2 mg

How to make the best crispy Homemade French Fries in the oven! The secrets to perfect baked fries, plus how to make French fries crispy again.

PREP:15minutes mins

COOK:30minutes mins

TOTAL:45minutes mins


  • 3 tablespoons extra-virgin olive oil divided
  • 1 1/2 pounds golden yellow potatoes Yukon Gold or similar, about 4
  • 1 teaspoon kosher salt plus additional to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • Toppings (optional) fresh parsley, chives, freshly grated Parmesan cheese (or nutritional yeast)


  • Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons olive oil, brushing it as needed so that it nicely coats the pan.
  • Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  • Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.
  • Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). With your fingers (be careful—the pan is hot!) return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover). While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste. DEVOUR.
  • Nutrition

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