- 1 pound grass-fed, grass-finished ground beef
- Salt and ground black pepper
- 3 tablespoons butter from grass-fed dairy cows, divided
- 4 free-range eggs
- 4 slices cheddar cheese
- 8 slices whole-grain bread or 4 whole-grain rolls
- 2 medium heirloom tomatoes (2 varieties if possible)
- 8 slices cooked bacon
- 4 leaves lettuce
- Heat a gas grill to medium or prepare a charcoal or wood grill, banking the coals to one side.
- Divide the beef into quarters and form into patties. Season with salt and pepper.
- Heat a large cast-iron skillet over medium. Place 1 tablespoon of the butter in the pan and coat the bottom. Crack the eggs individually into the pan and cook sunny side up. Remove from the pan and set aside.
- When the grill is heated, cook the burgers for 4 minutes on the first side. Flip the burgers and top each with 1/2 tablespoon of the remaining butter, then top each with a slice of the cheese. Continue cooking to desired doneness.
- When the burgers are done, transfer them to a warm plate and let rest for 3 minutes. Toast the bread or buns on the grill until slightly browned and crispy.
- To assemble the burgers, arrange a slice of each tomato on the bottom of each bun, followed by the burger, 2 slices of bacon, a leaf of lettuce, an egg and the top of the bun.