The Egg Attack

The Egg Attack Patty Burger, Chicago

Stolen with permission from Patty Burger’s owner Gregg Majewski, The Egg Attack features a fried egg, thickly-cut bacon and cheddar cheese smothered over their famous single or double all-beef patties. According to Gregg, “The Egg Attack has been a huge hit. We get those breakfast traditionalists who need their eggs and bacon, but we also get those people who can’t get over the fact that it’s now 1pm and they missed breakfast.”
There are times throughout day when it seems hard to figure out what to eat, when to eat and why to eat it. On those days, the restaurant’s signature gourmet burger is the definitive option - the new breakfast or lunch burger fuses the best of both meals into a uniquely delicious Chicago sandwich. All of the ingredients at both Patty Burger locations (the other is in Milwaukee) are hand-made, freshly-cut and made-to-order, making Patty Burger the standard for the true gourmet burger.
About the chef: Gregg Majewski came to the realization of his “Patty Burger Concept” while vacationing with his wife and son, as they found themselves driving around Clearwater, Florida, desperate for a decent meal. "We just couldn't find a good burger anywhere we went," he recalls. "All we could find was McDonald's." This was a problem he had noticed before - as a businessman who, at the time, traveled 15 to 20 days a month, he had often wondered why a fresher burger operation like In-N-Out Burger hadn't spread beyond the West Coast. Majewski took his concept and made it work, opening Patty Burger in 2007. At Patty Burger, Majewski prides his burgers on the fresh ingredients, high-quality meats, and made-to-order meals. Majewski’s says his favorite thing to do in his off time is to “try to spend every single minute with my kids; I can’t get enough of them!”

Patty Burger
72 E Adams, 
Chicago IL 60603
312 987 0900
 

The Egg Attack is served at Patty Burger for $5.75.

This recipe makes 4 servings (1/2 lb each burger).

Patty Burger Ingredients: 
2 lbs of Ground Beef 80/20
Salt 
Pepper
5 tablespoons butter
4 slices sharp cheddar cheese
8 slices thick cut bacon
4 eggs
4 hamburger buns
Lettuce
Red onion
Tomatoes

Steal This Recipe® Step by Step Instructions:
Take the 2 lbs of ground beef and separate them into 4 even weight patties. 
Use your hands to patty them out to they are about ½ inch in height. Then season liberally with salt and pepper.
Place a large frying pan on your stove top and let it heat up for a couple of minutes until is nice and hot. Then place the bacon in the pan and cook until the desired crispiness is reached. (Roughly 3-4 min per side.)
Remove the bacon from the heat and pour out the bacon fat. 
Return the same pan to the cook top and add 2 tablespoons of the butter to the pan. 
Place the burgers in the pan and cook!  For Medium you will need to cook for roughly 5 min and then flip. When you flip the burgers add the remaining two tablespoons of butter to the pan. 
In a separate pan on the stove top melt 1 tablespoon of butter and then crack the four eggs into the pan. Cook the Eggs until they are fried and the yoke is just starting to cook. You want the egg to be over easy for this burger. You can cook it longer if you so choose to.
When the burger is almost ready add the slices of cheddar on top of each burger and let it melt completely.
To dress the burger we suggest putting the lettuce then tomato on the bottom bun then the burger and the egg and bacon and onion. 
Enjoy!

The following nutritional anaylsis is based on one burger - recipes makes 4 burgers.  This information was calculated using  a 1/2 oz serving of cheese, 1 1/2 oz serving of bacon per burger.

Nutritional information provided by www.menucalc.com