Super Mega Hamburger with Eggs and Smoked Bacon

Method

1. Place a round cutter (same diameter as your buns) on a cutting board lined with plastic wrap. Add about 340–350 g of minced beef into the cutter and press firmly with a meat mallet to form a patty of even thickness. Cover with plastic wrap, adjust the shape, and let rest at room temperature for about 30 minutes.
2. Slice the tomato into thin rounds and the onion into half‑centimeter slices.
3. Prepare the Aurora sauce by mixing mayonnaise, ketchup, and mustard to taste. Adjust the proportions to your liking.
4. Remove the plastic wrap from the patties. Season both sides with salt, pepper, and a drizzle of extra‑virgin olive oil. Let them sit for 5–6 minutes.
5. Halve the burger buns and toast the cut sides on a hot griddle.
6. Cook the bacon slices on the griddle until crispy. Remove and keep warm. Reserve the rendered bacon fat in a small pan.
7. Wipe excess fat from the griddle, then heat it well. Place the patties on the griddle, add the onion slices alongside, cover with a lid, and reduce the heat. Cook for 2 minutes, then remove the lid, increase the heat, and cook for 1 more minute. Flip the patties and cook until the desired doneness. Remove the onion when tender and lightly charred.
8. Lay slices of Gouda cheese on top of each patty and continue cooking with the heat high to melt the cheese and develop a crust on the other side. Once the cheese is melted, transfer the patties to a plate.
9. Add an extra slice of cheese on each patty, insert two toothpicks into the meat to create a gap, and cover loosely with foil to keep warm and let the meat rest.
10. Season the cooked onion with a pinch of salt.
11. Heat the reserved bacon fat in the small pan. Fry the eggs sunny‑side up, keeping the yolks runny.
12. Assemble the burgers: spread a generous amount of Aurora sauce on both halves of each bun. On the bottom half, layer the onions, torn lettuce leaves, and tomato slices (lightly salt the tomatoes if desired). Place the patty on top, remove the toothpicks, then carefully lay the fried egg over the cheese. Top with the crispy bacon. Just before serving, pierce the yolk so it flows over the filling. Close with the top bun and serve immediately.