Top of the Morning Sunrise Melt

George Levinthal


(This is the second burger that I will be preparing at the World Food Championships) What's not to love about combining the traditional patty melt with the great breakfast flavors of bacon, hash browns, a delicious hamburger patty, a sunny side up egg and a spicy chipotle ketchup to kick up the flavor. Great for lunch or dinner too.

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45 Min
25 Min
Stove Top


4 bubba's original beef burger patties
1 tsp
kosher or sea salt
1/2 tsp
ground black pepper
1 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
chili powder


2 c
russet potatoes, peeled & shredded
1 c
red onions, diced
1/2 c
sweet red pepper, seeded & diced
2 Tbsp
jalpeno pepper, seeded and chopped
1 large
egg, beaten
1 tsp
kosher or sea salt
1/2 tsp
ground black pepper
1 tsp
ground cumin
1 Tbsp
worcestershire sauce
1/2 c
vegetable oil, or bacon fat


2/3 c
3 Tbsp
chopped chipotle peppers with adobo sauce
2 Tbsp
diced, mild fire roasted chilies
2 Tbsp


12 slice
maple smoked bacon
1/2 c
brown sugar
12 slice
smoked gouda cheese
12 slice
sharp cheddar cheese
4 large
8 slice
marble rye or jewish rye
4 Tbsp
unsalted butter
vegetable oil of cooking spray

How to Make Top of the Morning Sunrise Melt


  • 1Combine all of the burger seasoning ingredients together in a small bowl and set aside
  • 2Combine the Chipotle ketchup ingredients in as small bowl and set aside.
  • 3After shredding the potatoes, using cheesecloth or paper towels, squeeze out as much water as possible. Then add the potatoes, the diced onions, and red and jalapeno peppers to a large mixing bowl. Add the beaten egg and seasonings and combine thoroughly. Cover with plastic wrap, directly on top of the mixture and set in the refrigerator until ready to cook.
  • 4Using a cooling rack inside of a rimmed baking sheet lined with parchment paper or foil, place the bacon strips on the rack, divide the brown sugar between the strips of bacon and place the pan in a pre-heated 425 degree oven for 25 minutes until brown and crispy. Adjust your baking time depending on the thickness of the bacon and how quickly your oven heats up. Check often during the last few minutes to avoid burning the bacon. When done remove from the oven, transfer to a plate with paper towels and set aside.
  • 6On a griddle or large cast iron pan heated to medium/medium high, add the oil. When the oil starts to shimmer, divide the potato mixture into four patties on the griddle or in the pan. Press them down to about ¼” thickness and about into the shape of the bread. Cook for 5 minutes. Don’t move them until they are ready to turn. Check for doneness. When the bottom is brown and crispy, turn and cook another 5 minutes until they too are done. Remove from the pan and put on a paper towel covered warm plate
  • 7Remove the burgers from the freezer about 10 to 15 minutes before your ready to cook them. Set the burgers on a medium high griddle or in cast iron pans. Sprinkle on half of the seasoning mixture and cook for 6 minutes. Turn, sprinkle on the remaining seasoning and cook for an additional 6 minutes to desired doneness.
  • 8While this is happening, butter one side of each slice of bread and put in a cast iron pan or griddle, (The bread and burgers may have to be done in batches) butter side down. Put three slices of the smoked Gouda cheese each on four of the slices of the bread and three slices of the cheddar cheese on each of the remaining slices of bread. Cook until it's starting to brown and crisp around the edges. Turn the heat down to medium. When the bread bottoms are toasted and the cheese melted, remove all of the bread and set on a work surface.
  • 9Place a hash brown potato patty on the four slices of bread with the smoked Gouda cheese and spread one teaspoon of the chipotle ketchup each on the potatoes.
  • 10In a non-stick frying pan over medium heat, melt 2 tablespoons of the butter and crack the eggs into the pan. Cook sunny side up until the whites are cooked through.
  • 11Put the burger down on top of the potatoes. Spread one teaspoon of the ketchup on top of each burger. Top each burger with 3 slices of bacon, followed by the egg cover with the remaining bread slices, put two toothpicks in each sandwich and serve. Allow your diners to cut the sandwich in half to watch the egg yolk ooze out over the sandwich.

Printable Recipe Card

About Top of the Morning Sunrise Melt

Course/Dish: Burgers
Main Ingredient: Beef
Regional Style: American