Breakfast and burgers collide in a mouthwatering mash-up with Chef Tom’s B&G Breakfast Smash Burger—where gravy meets griddle. Inspired by classic biscuits and gravy, this over-the-top morning feast transforms savory sausage-beef patties into cheesy, gravy-slathered smashburgers on brioche buns, all topped with a perfectly griddled egg.
WHAT YOU'LL LOVE
- Epic breakfast indulgence – layers of savory patty, sharp cheddar, rich gravy, and runny egg in one towering bite.
- Unique flavor profile – ground pork and brisket blended with sage and bourbon-smoked pepper blends authenticity with depth.
- Textural adventure – crispy-edged patties, gooey cheese, creamy gravy, and toasty brioche in harmonious layers.
- Visual wow factor – a breakfast burger that's as dramatic to look at as it is delicious to devour.
B&G Breakfast Smash Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
16 minutes
Calories
1865
Think melty cheddar over carmelized meat, creamy gravy flowing over the patty, and a runny egg crowning the stack—this isn’t just breakfast, it’s a flavor expedition that conquers morning hunger with style and indulgence.
Ingredients
-
1/2 lb ground pork
-
2 tbsp maple syrup
-
1 tbsp Jacobsen Salt Co. Black Garlic Salt
-
1 tbsp Noble Saltworks Bourbon Barrel Smoked Black Pepper
- 1 tbsp fresh sage, minced
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- 1 tbsp flour
-
1 tsp Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1 cup half and half
- 3/4 cup sharp cheddar, shredded
- 3 eggs
- 3 brioche burger buns
-
Spray Duck Fat, as needed
-
Cattleman’s Grill Pit Fire Hot Sauce, to taste
Burger patty:
For the gravy:
Directions
Preheat your Fusion flap-top grill. Turn one half to high heat, and the other to low.
- Combine all ingredients for the burger patty in a medium bowl. Mix by hand, just until everything is evenly distributed. Remove a couple of tablespoons of the mixture and reserve for the gravy. Form the rest into 6 equal sized balls (about 1/3 lb each). Store in the refrigerator, covered in plastic, until ready to cook.
- Place a Lodge 8” Cast Iron Griddle on the hot side of the griddle. To make the gravy, add the reserved tablespoons of the meat mixture to the skillet to brown. Then, melt the butter in the skillet. Whisk in the flour and Cattleman’s Grill Trail Dust All Purpose Seasoning. Cook until toasted, about 60 seconds, whisking frequently. Slowly whisk in the half and half until it is all incorporated. Bring to a simmer and allow to thicken. Remove from the griddle.
- Using a large metal spatula, smash each portion of burger into the hot side of the griddle surface, pressing until the burger is very thin and wider than the diameter of the buns.
- At the same time, spray the cooler half of the grill with Spray Duck Fat. Place the cut sides of the burger buns on the griddle to toast.
- Flip the burgers when seared and browned. Immediately top with shredded cheddar cheese to melt into the burger patties. Spoon a couple of tablespoons of the cream gravy over each patty. When the bottoms are browned and cheese is melted, stack the cheese and gravy topped patties two high. Transfer the patties to the brioche buns (two patties per bun).
- Slide the burgers to the edge of the griddle.
- Spray a wide-mouth mason jar ring/lid with the duck fat. Spray the cooler side of the griddle with duck fat. Place the ring on the griddle, Crack an egg into the ring and press until the egg begins to set in a perfect circle shape. Remove the ring and cook until the whites are set, but yolks are still runny.
- Place the eggs on top of the burger patties and cover with the top bun. Serve the B&G Breakfast Burgers topped with Cattleman’s Grill Pit Fire Hot Sauce.
Recipe Note
Recipe FAQ
Can I make the gravy ahead?
Yes — you can prepare the gravy in advance and reheat it gently before serving.
What if I don't have Duck Fat spray?
Any neutral cooking oil or butter works fine for toasting buns and cooking eggs.
How do I keep the eggs runny?
Cook in a ring mold over medium heat until whites set; remove the ring but don't overcook the yolks. Because the yolk stays runny, be aware this carries a small salmonella risk — make sure the whites are fully set before serving.
Can I use a single meat instead of the pork and brisket blend?
Yes — just expect a slightly different flavor; adding sage and maple helps round it out.
What internal temperature should the burger patties actually reach?
This recipe never states a target temperature anywhere, relying only on "seared and browned" as a doneness cue. This patty blends ground pork and ground beef, both of which need to reach a minimum internal temperature of 160°F to be safe — check with an instant-read thermometer rather than judging by color alone.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Pork-beef blend patty: Ground pork and brisket together bring more depth than either alone.
Meat mixed into the gravy: Browning reserved patty mixture in the gravy base ties its flavor to the burger itself.
Ring-molded egg: Keeps the fried egg's shape clean and the yolk runny.
Double-stacked patties: Two thin, smashed patties per bun build height without one thick, harder-to-cook-through patty.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.52 oz
- per serving
- Calories
- 1865
- Carbs
- 56 grams
- Protein
- 130 grams
- Fat
- 121 grams
- Sodium
- 3662 milligrams
