A one-pan, three-meat burger on protein pancake buns with cinnamon vanilla butter or classic potato buns with sriracha mayo.
Cut the bacon slices into thin strips and add to a large skillet or griddle over medium high heat.
Cook the bacon until crisp, about 5 minutes, before transferring to a paper towel. Drain most of the bacon grease along with it. Reduce the heat to medium. (If the remaining bacon grease is smoking, remove the pan from the heat temporarily.)
Add the ground beef, breakfast sausage, and cooked bacon to a bowl and mix together using your hands.
Form 4 patties, about 2.75 ounces each and press flat between your palms.
Add the patties to a hot skillet over medium heat. Add pepper to the top of the patties (you won't need salt due to the bacon). Cook for 4-6 minutes or until the bottoms of each patty begin to slightly char.
Flip the patties and cook for another 3-5 minutes until cooked through (internal temp of 165F for safety with the pork). Add the cheese slices to the top of the patties in the last 2-3 minutes to melt.
Add the egg whites or mixture of eggs and egg whites to the skillet. Lift the sides and tilt the skillet to allow the remaining egg whites to cook. The egg whites should cook quickly (1-3 minutes).
Fold and divide into 4 pieces for each burger. Transfer to a plate.
Add the buns, face down, to the skillet and toast until they're golden around the edges. OR make pancakes for buns.
Mix the condiment of your choice together and spread on each bun. Top that with a burger patty, egg, and any other toppings.