Name: Breakfast Smash Burgers
Yield: 6 servings
Ingredients: ¼ cup distilled white vinegar; 2 tsp. sugar; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; 2 medium shallots or 1 small red onion, thinly sliced; ½ cup mayonnaise (preferably Kewpie); 3 Tbsp. Sriracha; 2 tsp. smoked paprika, divided; 2 tsp. cumin seeds; 2 tsp. fennel seeds; 1 lb. ground lamb; 2 garlic cloves, finely grated; Freshly ground black pepper; 3 Tbsp. plus 1 tsp. (or more) vegetable oil, divided; 6 brioche buns, split; 6 large eggs; Arugula leaves (for serving); A spice mill or mortar and pestle

Smashburger on a blue plate sitting atop a pink to purple gradient background.

Photograph by Shawn Michael Jones, Food Styling by Spencer Richards, Prop Styling by JoJo Li

This spiced, ultrathin lamb burger is rich and flavorful without being heavy. Peppery arugula adds freshness; the tangy quick-pickled shallots bring the acid and the crunch; and the sunny fried egg makes it breakfast (or brunch). If you don’t care for lamb, feel free to use pork or beef instead. Pair it with the rest of DeVonn’s dream Pride brunch menu: Coconut and Turmeric Fried Rice, Melon and Avocado Crudo, and Guava and Goat Cheese Phyllo Pie.

What you’ll need

Spice Mill
$60 $50 At Kitchen Aid
Cast Iron Skillet
$30 At Amazon
Mortar and Pestle
$24 At Amazon

Recipe notes