Bubba Breakfast Burger

Name: Bubba Breakfast Burger
Prep time: 3 min
Cook time: 14 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 frozen Bubba burgers (can swap ground chicken patty or plant-based alternative); 4 slices white cheddar cheese (anything melt-y like Monterey Jack works); 2 handfuls fresh arugula (peppery, swap with baby spinach if needed); 4 slices thick-cut bacon (pancetta or smoked ham possible subs); 2 eggs; Salt and pepper to taste; 2 burger buns (toasted if desired)

By Emma

Certified Culinary Professional

Published on 01 February 2026 • Recipe tested & approved

Frozen beef patty grilled or skillet cooked with no pressing. Egg fried sunny side up with lid trick. Stacked with white cheddar, arugula, bacon, salt, pepper. Open or closed bun. Timing adjusts by observing juices, browning, textures. Bacon smoky salt contrast. Sub grilled chicken for beef. Resting burger crucial to lock flavors, avoid dry chew. Efficient skillet use cuts time. Easy fixes for undercooked patty or broken yolk. Sensory cues guide cooking more than clocks. Practical tweaks and hands-on tips throughout.

Prep: 3 min

Cook: 14 min

Total: 27 min

Servings: 2 servings

#breakfast #burger #bacon #cheddar #skillet #quick meal #frozen patty #egg cooking

Frozen beef patties always invite skepticism. Dry, chalky, lacking flavor, right? Nope. The trick isn’t rushing or flipping like a maniac. Let the surface tell you when it’s ready, juices pooling, edges crisping. Patience, grasshopper. Once I learned this, the flavor presence drops jaws. Bacon punch cuts richness, sharp cheddar hits that gooey comfort note. Egg cooked under lid — subtle steam makes edge whites tender with yolks wobbling bright gold. Arugula pepper bite wakes the whole game up. Substituting ground chicken for a lighter breakfast sets a whole new tone. Real kitchen hustle is in watching, smelling, touching, not just staring at the clock. Keep that wrist loose, spatula ready, appetites hungry.

Ingredients

2 frozen Bubba burgers (can swap ground chicken patty or plant-based alternative)
4 slices white cheddar cheese (anything melt-y like Monterey Jack works)
2 handfuls fresh arugula (peppery, swap with baby spinach if needed)
4 slices thick-cut bacon (pancetta or smoked ham possible subs)
2 eggs
Salt and pepper to taste
2 burger buns (toasted if desired)

About the ingredients

Frozen beef patties save time but require gentle hands. Don’t stab or press or risk squeezing out juices. Swap ground chicken or turkey for less beefy flavor but same technique, just watch quicker cook times. White cheddar shines but sharp cheddar or Monterey Jack works, melt-friendly. Fresh arugula adds bite; spinach or watercress if you want less pepper. Thick-cut bacon preferred for chew and smoky depth. Eggs: fresh is best but older can work if you control lid timing carefully. Use buns you don’t mind toasting for texture contrast. Salt and pepper essential; testing seasoning at the end bakes in flavor clarity. Bacon grease for frying adds umami, but oil or butter is fine. No grease? Butter and a touch of oil to avoid burning. Keep things manageable — no fancy sauces required.

Method

Heat grill or skillet to medium indirect heat, around 340-360°F. Skillet should sizzle but not scream.
Drop frozen burgers on grill/skillet. No jabbing, no moving around. Wait for juices to bubble up at surface. Usually 3-7 mins but watch carefully.
Look for good brown crust forming, not drying out. That char? Flavor gold. Patience here pays off.
Flip gently once juice pooling appears across top. Cook second side 3-7 mins depending on thickness and doneness vibe.
Remove patty, let rest on a plate. Resting seals juices, avoid a dry hockey puck burger.
Same skillet, throw bacon in. Crisp it. Render fat for egg fry later.
Swipe fat around skillet if needed. Fry eggs sunny side up. Lid the pan or cover lightly with foil. Watch whites firm but yolk wobble like jelly.
Toast buns in bacon fat if you want extra depth.
Stack bottom bun with 2 slices white cheddar, pile arugula then burger, bacon strips, and top with egg. Salt and pepper zest now, essential.
Eat open-faced or slap on top bun. Juicy textures defy fork and knife.
If burger underdone, a quick return to pan or indirect grill heat seals deal. Broke yolk? Scramble egg quickly on side and slap on anyway. No disaster.

Cooking tips

Heat precision is key: medium indirect grill or skillet with some give, not blazing inferno. Toss frozen patty directly, let it sit. Look for juices like small beads forming on top — stop moving anytime before this, it won’t stick if pan hot enough. Browning is your friend; don’t fear crust forming. Flip once juices appear all over top around 4-7 minutes. Rest burger — let those flavors settle, no rushing. Same pan bacon crisping investor of flavor and frying eggs in rendered fat saves cleanup. Egg-lid technique keeps whites tender without flipping; watch for solid edge and shiny yolk surface — wobble means done. Season after assembly — salt acts as final amplifier. Open-faced or closed is up to the mood and mess tolerance. Under or overcooked burger? Use residual heat or return to indirect heat at low temp. Broken yolk? Scramble quickly on side. Real kitchens never perfect, adapt fast.

Chef's notes

💡 Frozen patties need no stabbing or pressing. Heat medium indirect, listen for sizzle not scream. Juices bubble up slow 3-7 mins; watch carefully. That crust forms flavor, patience wins. Flip once juices pool over top. Rest patty after cooking; juices settle, avoid dry puck. Don’t rush.
💡 Bacon thick-cut, crisp in same skillet. Render fat fully first or egg sticks. Swipe fat well before eggs. Lid egg pan lightly; steam cooks whites gentle edge firm, yolk wobble signals done. Avoid full flip. Broken yolk? Scramble on side quick. Use bacon grease for buns toast or butter/oil if no grease.
💡 Arugula sharp bite wakes burger, swap baby spinach or watercress if pepper harsh. White cheddar melts best but Monterey Jack or sharp cheddar work too. Cheese slices thin enough to melt through patty warmth, stack early when burger rests. Season salt and pepper post assembly; final flavor boost.
💡 Watch burger look and feel, not clock. Juices form beads then pool top; crust browns dark edges but not burnt. If undercooked, low indirect heat return quick fix. Skillet heat should be forgiving; jump pan off high heat or adjust burner. Patty thickness matters; thicker takes longer, thinner faster but same juice cues.
💡 Toast buns in bacon fat for texture, skip if picky. Open face or close bun; juice runs if closed, good mess. Egg lids boil whites, no flip means less broken yolks. Fresh eggs better but older work with tighter lid watch. Sub chicken patty for lighter day; cook quicker, watch juices even more. Plant-based same rules.

Common questions

Can I use thawed patties?

Yes but cooking time changes. Quicker juice appearance, less risk dryness. Pat rest still vital. Thawed sometimes stick more; add fat or oil layer. Watch crust.

What if bacon fat not enough?

Butter plus oil mix fine. Avoid burning pan fat. Vegetable oil good. Add fat before eggs. Limited grease? Use non-stick pan option but less flavor. Cooking sprays last resort.

How do I know egg is done without flipping?

Lid method key. Whites firm edges, shiny yolk but jiggle still. Too much steam equals runny whites. Too little lid, whites get tough. Watch carefully; wobble signals cook point. Scramble quick if broken yolk early.

Can leftovers store and reheat?

Wrap cool burger tight. Fridge 2 days max. Reheat skillet low heat or oven 300°F wrapped in foil. Egg texture changes; fresh fry better. Toast buns separately before reheating burger patty. Avoid microwave for soggy bun.