- 2 teaspoons canola oil, plus more for the grate
- 1¼ pounds ground beef chuck
- 4 slices bacon, chopped
- kosher salt and black pepper
- 4 English muffins, split
- 4 large eggs
- 1 large tomato, sliced
- Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
- Gently mix together the beef, bacon, and ½ teaspoon each salt and pepper with your hands in a medium bowl until just combined. Form the beef mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
- Grill the burgers until an instant-read thermometer inserted in the center registers 140° F, 4 minutes per side for medium-rare.* Grill the English muffins, split-side down, until toasted, 10 to 20 seconds.
- Heat the oil in a large nonstick skillet on the stovetop over medium heat. Crack the eggs into the skillet and cook, covered, for 2 to 3 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
- Stack the tomato, burgers, and eggs between the muffins.
*This recipe includes the Real Simple test kitchen’s preferred cooking temperatures (considered safe by many experts) for burgers cooked to their juicy best. For maximum food safety, the U.S. Department of Agriculture recommends temperatures of 165° F for poultry, 145° F for fish, and 160° F for ground beef, lamb, and pork.