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1
Preheat a grill to medium high.
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2
Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp.
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3
Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
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4
Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation.
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5
Season the patties on both sides with salt and pepper.
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6
Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes.
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7
Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness.
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8
Remove the patties to a plate and let rest 5 minutes.
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9
Grill the buns, cut-side down, until lightly toasted, about 1 minute.
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10
Heat 2 tablespoons olive oil in the same skillet over medium-high heat.
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11
Add the eggs and fry until the yolks are set but still runny, about 5 minutes.
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12
Season with salt and pepper.
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13
Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl.
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14
Season with salt and pepper.
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15
Add the frisee and toss; season with salt and pepper.
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16
5.
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17
Spread the bun bottoms with mustard.
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18
Top with the burger patties, bacon, frisee salad and fried eggs.
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19
Cover with the bun tops.
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20
Photograph by Levi Brown
