"Eggs and hamburgers? Quirky, yes, but surprisingly great bun mates. The yoke adds a savory layer to any red meat and loads the burger with even more moisture. Leave a little bit of the egg white when you add the raw egg to the center of the burger patty. Everything will cook more evenly."
1 pound ground beef
freshly ground black pepper
2 tablespoons butter
4 large eggs
4 slices cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Sriracha
4 hamburger buns, split and toasted
8 slices bacon, cooked
4 leaves lettuce
Form beef into 3 equal-size patties. Using a small glass, cut out the center of each patty to create a donut shape; combine the excess meat to form a fourth patty and cut out the center. Season patties generously with salt and pepper.
In a large skillet over medium-high heat, melt the butter. Add the patties and cook 2 minutes, then flip. Crack an egg into the center of each, season with salt and pepper, cover, and cook until egg whites are set, about 5 minutes more. Top with the cheddar cheese and cover with the lid to let melt, 1 minute.
In a small bowl, stir together the mayonnaise and Sriracha. Spread on the toasted buns. Serve the burgers on the toasted buns with cooked bacon and lettuce.