Preheat your griddle on low.

While griddle is heating, make breakfast burger patties by combining ground beef and ground breakfast sausage. Roll the meat mixture into balls about 3 - 3.5 ounces in weight (slightly larger than an egg). Set aside.

Cook enough bacon to add 2 slices of bacon to each double-stacked breakfast burger (2 slices of bacon for 2 burger patties).

When the bacon is almost cooked through, move it to the side of the griddle.

Add some avocado oil and a pad of butter to the bacon grease that's leftover on the griddle where the bacon was cooking. Cook diced onions and shredded hash browns in the grease and oil. For each burger that you're making, cook a "patty" of about ½ cup hash browns on the griddle.

When the onions are cooked, add them to the top of each hash brown patty. Once your hash browns are golden brown and crispy on the first side, flip them to the second side and continue to cook.

Add burger balls to the griddle. Press each burger ball down like you would a smash burger. You want these burgers to be slightly thicker than a smash burger, not paper thin.

Cook the burger patties on the first side until a nice crust develops and they are about 75% cooked through. Flip burger patties to the second side.

Once you flip the burgers, add one slice of American cheese to each patty.

Dab the cut side of your hamburger buns in the leftover oil/grease and toast on the griddle.

Cook one egg for each breakfast burger, sunny side up style.

When the burgers are cooked through, stack one patty on top of another to form a double stack. Remove from the griddle.

To build your breakfast burger, add the double stacked patties with cheese on top of the bottom toasted bun. Top with a patty of crispy hash browns, sunny side up egg, and bacon. Add top bun.

Serve hot and enjoy!