The Oh Damn Burger
The Oh Damn Burger
Because that’s exactly what I said after the first bite.
Description
This is the burger that flipped the switch.
Red Robin. A menu curiosity. “An egg on a burger?”
One bite later—Oh damn.
That yolk. That bacon. That moment where you realize you’ve been living in the shadows.
This burger is my tribute to that awakening—built on proper 80/20 ground chuck, cooked with intent, layered with care, and finished with a golden, runny crown.
Ingredients
- 1 lb 80/20 ground chuck, loosely packed
- 1 tbsp The Shaggy P Shake or your favorite burger seasoning
- 4 slices thick-cut bacon
- 4 slices sharp cheddar cheese
- 4 large eggs (fresh and pasture-raised if you can)
- 4 brioche burger buns
- Mayonnaise (for toasting buns)
Instructions
- Form the patties right: Divide the ground chuck into 4 loose balls—don’t overwork it. Light shaping only. Press gently into patties about ¾-inch thick. You want the meat to breathe. Season both sides with The Shaggy P Shake right before cooking.
- Get that bacon crisp, not burnt: Start bacon in a cold skillet and bring the heat up gradually to medium. Flip occasionally until golden and crisp. Drain on a rack or paper towels.
- High heat, big flavor: Use a cast iron pan or flat-top griddle. Preheat until smoking hot. Add patties and smash gently if desired—don’t press once cooking starts. Cook 2–3 minutes per side. Add cheddar in the last 30 seconds and cover to melt.
- Let the egg ride the flavor train: After removing the patties, reduce heat to medium-low. If there’s excess grease, wipe the pan lightly—but leave just enough for flavor. Crack each egg into a ramekin first (for control), then gently pour into the pan. Season with Let’s Get After It or salt and pepper. Cook until the whites are just set and the yolks stay golden and runny—because that’s how Chef Paddy rolls.
Want it over easy? Go ahead and flip—but don’t overdo it. The yolk’s the whole point. - Bun game matters (and mayo is the move): Split the brioche buns and toast them cut-side down in a skillet using a thin layer of mayo instead of butter. It crisps up beautifully and adds a subtle tang that butter just can’t touch. Golden, toasty, flavorful—this is how we build a proper foundation.
- The final build: From the bottom up—bun, burger patty, bacon, fried egg, then the top bun. Press it down gently and let that yolk drip like it means it.
Chef Paddy’s Tip
- The yolk is the sauce. Respect it.
Let’s cook with heart and hustle.
