I mash up diner-style French toast with a classic drive-thru burger: thick, custardy bread meets seared beef patties, melty American cheese, smoky bacon, and tangy “special” sauce. I stack it like a double-decker breakfast burger that’s salty, sweet, and ridiculously satisfying.

Why You’ll Love This Recipe

I get the best of both worlds—comforting French toast with crispy edges and a juicy cheeseburger core. I keep the steps simple, the ingredients familiar, and the payoff huge. I can skillet-cook everything in batches, press the patties thin for fast searing, and build towering sandwiches that hit all the Big Mac notes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 4 slices thick sliced bread (Texas toast or similar)

• 1/2 onion, sliced thin

• 2 slices American cheese

• 4 slices bacon, cooked

• 4 large eggs, beaten

• 1/2 cup heavy cream

• 1/2 cup milk

• 1/2 teaspoon garlic powder

• salt and pepper, to taste

• optional Big Mac–style sauce

Directions

1. I form the ground beef into two equal patties, slightly wider than the bread. I season both sides with salt and pepper.

2. I heat a skillet over medium-high and sauté the onions in a little oil or bacon fat until soft and golden; I transfer them to a plate.

3. In the same skillet, I sear the patties to my liking (about 3–4 minutes per side for medium-well). I top each with a slice of American cheese during the last minute so it melts. I keep warm.

4. I whisk the eggs, heavy cream, milk, garlic powder, a pinch of salt, and a few grinds of pepper in a shallow dish.

5. I dip each bread slice into the custard, letting excess drip off. I cook the slices in a buttered skillet over medium heat until crisp and deeply golden on both sides.

6. I spread Big Mac–style sauce on the inside of the French toast slices (if I’m using it).

7. I build the sandwiches: I place one patty on each of two bread slices, then add bacon and the cooked onions. I cap each with the remaining French toast slices and serve hot.

8. Optional extra-crunch: I secure each sandwich with toothpicks and carefully deep-fry at 350°F (175°C) for 45–90 seconds until the exterior is ultra-crispy; I drain and remove toothpicks before serving.

Servings and timing

I plan on 2 generous sandwiches (2 servings). I set aside about 10 minutes for prep and 20–25 minutes to cook, for roughly 30–35 minutes total.

Variations

• I add classic toppings—shredded lettuce and pickle chips—after cooking for that signature Big Mac bite.

• I swap the beef for turkey patties, a plant-based patty, or breakfast sausage for a morning twist.

• I change the bread to brioche or sourdough; I sprinkle sesame seeds on the custard-dipped bread before cooking to mimic a sesame bun.

• I spice things up with a pinch of cayenne or smoked paprika in the egg mixture.

• I go “double decker” by adding a middle slice of French toast and a smear of sauce between layers.

storage/reheating

I store leftover components separately when I can. I refrigerate cooked patties, onions, bacon, and French toast slices in airtight containers for up to 3–4 days. To reheat, I warm patties and bacon in a skillet or 350°F (175°C) oven until hot, and I re-crisp French toast on a dry skillet or in an air fryer at 375°F (190°C) for 3–5 minutes. I assemble just before serving. For longer storage, I freeze cooked patties (up to 2 months) and French toast slices (up to 1 month), separating with parchment; I thaw overnight in the fridge before reheating.

FAQs

What’s a quick Big Mac–style sauce I can make at home?

I stir together 1/3 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon sweet pickle relish, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, a pinch of paprika, and a pinch of onion and garlic powder. I adjust to taste.

How do I keep the French toast from getting soggy?

I let excess custard drip off before cooking, I cook the bread to a deep golden crust, and I assemble right before serving. I also rest finished slices on a wire rack so steam doesn’t soften them.

What beef grind works best?

I like 80/20 or 85/15 for a juicy patty that still sears well. I press the patties a touch thinner than the bread so they cook quickly and don’t overhang too much.

Can I make this in an air fryer?

I air-fry the bacon at 375°F (190°C) until crisp, air-fry the patties at 375°F for 7–10 minutes (flipping once) until cooked through, and air-fry the custard-dipped bread 5–7 minutes, flipping halfway, until golden. I assemble and return briefly to melt the cheese if needed.

What’s the safest internal temperature for the beef?

I cook ground beef to an internal temperature of 160°F (71°C). I use a thermometer for accuracy, especially if I press the patties thin and cook them fast.

Conclusion

I love how this Big Mac French Toast takes a beloved burger profile and wraps it in buttery, crisp-edged French toast. I keep the method simple, the textures dialed in, and the flavors bold—exactly the kind of over-the-top comfort I crave for a fun brunch or late-night bite.