When you think of burgers, I doubt you think of mixing dessert with dinner. Well, I am here to tell you that you can, and you should! A friend of ours requested this recipe and I knew I had to make it. This recipe comes from a burger joint here in Arizona called PV Burger Co. On their menu, they have this brûlée burger. It sounds intriguing, but let me tell you it is one of their most popular burgers.
This burger takes 1 pan and is much simpler to make than you think. Yet, the brûlée sugared bun really adds a dimension of flavor! First, we want to toast brioche burger buns. I did mine with some butter in the pan, but you can also do it in the toaster. Next, cook your bacon. The crispy and salty bacon works well along side the sweet bun. Once your bacon is cooked, set aside.
On your skillet or grill, throw on some beef patties. They use 80/20 beef. I made mine more diner style and flattened them as much as possible. Season with a little salt and pepper. Cook your patties to your desired doneness, mine were a perfect medium.
Add some havarti cheese right before you finish cooking your patties. Once those are done it is time to cook an egg. For this recipe you want a runny sunny side up egg. Now that your protein is cooked, it is time to make the thousand island sauce.
All you need to do is mix mayonnaise, ketchup, mustard, and sweet relish in a small bowl.
Before we assemble we need to brûlée the burger buns. The easiest and fastest way is adding some sugar to the bun and torching it. But if you do not have a torch, no worries! Just pop them into the broiler and keep an eye on them until the tops begin to caramelize.
lay down your bun first, then lettuce. Add your 2 cheese patties, crispy bacon, your egg, pickled onions and the thousand island dressing. I make my own pickled onions. To do these, slice up a red onion into thin slices. Put them into a mason jar and add 2 parts white vinegar, and 1 part water. You can add salt, sugar, and pickling mix. Let them sit in the fridge at least over night.
Dig in and enjoy! This burger has such a range of delicious flavors. The creamy havarti cheese and the salty bacon just work well with the sweet brûlée brioche bun, thousand island, and runny egg. I can see why this burger is so popular and I hope you can try it too!
Easy Copy Cat Brûlée Cheese Burger
- 1 Lb 80/20 Beef
- Brioche Burger Buns
- 6-8 Slices Bacon
- 6 Slices Havarti Cheese
- 1 Tbsp Butter
- 1 Tbsp Sugar
- 3 Sunny Side Up Eggs
- Salt and Pepper to Taste
Thousand Island Dressing
- 1/2 Cup Mayo
- 2 Tbsp Ketchup
- 1 Tbsp Mustard
- 1 Tbsp Sweet Dill Relish
- 1 Red Onion Thinly Sliced
- 2 Parts White Vinegar
- 1 Part Water
- 1 Tsp Seasoning Mix of Choice (Like Sugar, or Pickling Mix)
- Butter and toast your buns. This can be in a skillet or toaster. Set aside.
- Cook your bacon in a skillet or in the oven. Set aside.
- On high heat, cook your burger patties. 1 1lb of ground beef yielded about 6 thin patties. Season with salt and pepper.
- Add havarti cheese to the patties right when they are about done cooking. For medium donees, cook about 4.5 minutes a side. Occasionally pressing down for even cooking.
- Remove patties from pan and cook your sunny side up eggs.
- To assemble, first brûlée your burger bun. Sprinkle a little sugar on the toasted bun. Either use a food torch to caramelize it or stick it in the oven broiler and watch until the top turns a deep brown color.
- Lay the bun down and add lettuce, your 2 cheesy patties, bacon, your egg, pickled onions, and thousand island dressing.
- In a mason jar add your thinly sliced red onion with 2 parts vinegar, 1 part water, and 1 tsp seasoning pickling mix. Leave in fridge over night.
Thousand Island Dressing
- Mix mayo, ketchup, mustard, and dill relish together in a bowl.