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A juicy thick beef patty topped with sliced porchetta and a runny egg

Crispy Porchetta Burger

A juicy burger patty topped with sliced Porchetta and runny fried egg.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Author Gerry Speirs


  • 1 1/2 pounds ground beef 75-80% lean
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon kosher salt
  • 3-4 tablespoons Worcestershire sauce
  • 12 slices thin Porchetta ham
  • 4 Davidson's Safest Choice Eggs
  • 1 cup of your favorite BBQ sauce
  • 4 brioche buns toasted


  • In a bowl combine the ground beef, pepper, salt and Worcestershire sauce.
  • Using your hands, form the meat into 4 evenly sized patties about 1 inch thick.
  • Refrigerate the burgers while you heat up your grill (at least 10 minutes)
  • Once the grill is at maximum heat, place the burgers over the direct flame and sear for 2-3 minutes.
  • Flip the patties and repeat.
  • Move the burgers away from the heat and carefully place the slices of Porchetta on the grill.
  • Cook the Porchetta for 1-2 minutes or until crispy and transfer to a plate.
  • Transfer the burgers to the same plate and cover with foil. Let rest while you make the eggs.
  • In a small non-stick pan, cook your eggs until the whites are firm but the yolk is still runny.
  • Spread each bun with the barbecue sauce and place a burger on the bottom half.
  • Lay some Porchetta slices on the burger and top with an egg.
  • Place the top half of the bun on the egg and serve at once with extra sauce for dipping if desired.