Legend says that Western omelets, also called Denver omelets, originated in Denver, and of course any excuse to put an egg on a burger, I'm in!
Technique tips: Griddle your buns with mayo for that extra crispy crunch! Sauté your peppers and onions the night before to make prep easier when you're ready to start cooking. Once the burgers are cooked let them rest for a few minutes before putting them on your bun so they don't get soggy.
Swap option: You can use ground turkey or lamb instead of beef for these burgers.
- 2 tablespoons vegetable oil, divided
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- Nonstick cooking spray, as needed
- Four 8-ounce patties ground beef, preferably a brisket and short rib blend
- 1 tablespoon salt, plus more
- 1 tablespoon freshly ground black pepper, plus more
- 8 slices bacon, cooked until crisp
- 8 slices Swiss cheese
- 4 tablespoons mayonnaise
- 4 burger rolls, preferably Big Marty's
- 4 eggs
1. Warm a large sauté pan over medium-high heat with 1 tablespoon of the vegetable oil. Once the oil begins to smoke add sliced yellow onions and sliced red bell peppers and cook until soft and sweet.
2. Season your burger patties with salt and pepper. Spray your grill; grill pan or cast iron pan with nonstick cooking spray then set over medium-high heat. Gently place your burgers on your grill surface. Allow the burgers to cook for 5 minutes then flip and continue cooking an additional 5 minutes or until the internal temperature reaches 120°F for a medium-rare burger*.
3. While the burgers are in their final minutes of cooking, place crispy bacon on top of the patty and melt Swiss cheese over it. While the cheese is melting smear 1/2 a tablespoon of mayo on each side of the buns then griddle until golden brown. Once the buns are golden brown transfer to plates until ready to assemble the burgers. While the burgers are cooking warm a nonstick egg pan over medium heat, spray with nonstick cooking spray and crack one egg directly into the center of the pan. Season the egg with salt and pepper and turn your heat to medium low. Allow the egg to cook until the white hardens then place a lid over the pan and continue to cook for an additional 30 seconds to make a perfect "soft-cooked" sunny-side-up egg.
4. To assemble the burgers, place a generous amount of the pepper and onion mixture on the bottom bun with the cooked burger patty with the bacon and Swiss cheese on top of it. Carefully slide your sunny-side-up egg on top of your burger and serve with your favorite condiments. If you cook your sunny side egg to a soft-cooked doneness the yolk makes an incredible sauce that pairs perfectly with the burger.
*All ground beef should be cooked to an internal temperature of 155°F to avoid the potential of food-borne illness.