Brunch Burger
A juicy, well-seasoned burger topped with melted provolone and a perfectly cooked egg — the ultimate brunch-meets-dinner mashup. Served in a crisp lettuce wrap with tomato, avocado, and all your favorite toppings. High protein, low carb, and genuinely impressive.
- Burger Patties
- 1 lb lean ground beef or ground turkey
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- Toppings
- 3 slices provolone cheese
- 3 large eggs
- — large butter lettuce leaves, to serve
- — tomato slices (optional)
- — avocado slices (optional)
- — hot sauce or Dijon mustard (optional)
-
1
Mix & form the patties
Combine the ground beef or turkey, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl. Mix with your hands until just combined — don't overwork the meat. Divide into 3 equal portions and form into patties slightly wider than your palm, as they shrink during cooking.
-
2
Cook the burgers
Heat a skillet over medium-high heat and lightly coat with cooking spray. Add the patties and cook for 4–5 minutes without pressing down. Flip and cook for another 4–5 minutes until cooked through — 160°F for beef, 165°F for turkey. In the last minute, lay a slice of provolone over each patty and cover the pan with a lid to melt the cheese. Transfer to a plate.
-
3
Cook the eggs
In the same skillet over medium heat, crack the eggs in one at a time. For a set yolk (classic brunch burger style), break the yolk gently with a fork and cook for 2 minutes until set on the bottom, then flip and cook 1–2 minutes more. For a runny yolk, skip breaking the yolk, cook 2–3 minutes until the whites are set, and serve sunny-side up.
-
4
Assemble & serve
Place each cheese-topped patty in a large butter lettuce wrap. Layer on tomato slices and avocado if using, then crown with a fried egg. Add a dash of hot sauce or a smear of Dijon mustard for an extra flavor kick. Serve immediately while everything is hot.
- Runny vs. set yolk: A runny yolk creates a rich, saucy element that coats every bite — it's the classic brunch burger experience. A set yolk is easier to eat without making a mess. Both are delicious; it's purely personal preference.
- Don't press the patties: Pressing down on burgers while they cook squeezes out all the juices and results in a dry patty. Let them cook undisturbed.
- Lid trick for melting cheese: Covering the pan with a lid for the last 60 seconds traps steam and melts the provolone perfectly without drying out the burger.
- Avocado is the move: Egg, burger, provolone, and avocado together is one of those combinations that just works — the creaminess ties everything together.
- Swap the cheese: Swiss, pepper jack, or sharp cheddar all work great in place of provolone if you want to mix it up.