My husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin
Ingredients
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 tablespoons butter, softened and divided
- 8 slices Texas toast
- 2 tablespoons canola oil
- 2-1/2 cups frozen shredded hash brown potatoes, thawed
- 4 large eggs
- 1/4 cup seedless blackberry spreadable fruit
- 4 slices American cheese
- 8 cooked bacon strips
Directions
- Combine ground beef, Worcestershire sauce, steak seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 160°, 4-5 minutes on each side.
- Spread 2 tablespoons butter over 1 side of toast slices. Grill, butter side down, until golden brown. Remove burgers and toast from heat; keep warm.
- Increase heat to high. Heat oil in a large skillet placed on the grill rack. Drop hash browns by 1/2 cupfuls into oil; press to flatten. Sprinkle with remaining salt and pepper. Fry, covered, until golden brown and crisp, 12-15 minutes on each side; add oil as needed. Remove and keep warm.
- Reduce heat to medium. In same skillet, heat remaining butter. Add eggs; fry over easy.
- To assemble, spread blackberry spread over 4 slices of toast. Layer each slice with 1 hash brown patty, 1 burger, 1 fried egg, 1 cheese slice and 2 bacon strips. Top with remaining toast slices.
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