Breakfast burger. Yep. It’s a thing. Actually, it’s a truly magnificent thing. And reading about it simply doesn’t do it justice. Nowhere near. You gotta experience it.
Breakfast burger. Yes, it’s a thing. A really quite brilliant thing, actually. And we can’t think of a more suitable way to convey its usefulness than the words of its creator, Joy Wilson, who says, “It is an undisputed, very unscientific fact that a breakfast burger—of the fatty, greasy, almost overwhelming sort—is the best cure for a hangover. It seems that the answer to last night’s overindulgence is a morning of overindulgence, right? There are healing powers hidden within the fat and carbs of this burger.” Yep. What she said.–Renee Schettler Rossi
- Quick Glance
- 25 M
- 45 M
- Serves 6
- For the sauce
- 1/2 cup mayonnaise (113 g)
- 3 tablespoons ketchup (50 g)
- 1 tablespoon Dijon mustard (15 g)
- Sea salt
- Freshly cracked black pepper
- For the breakfast burgers
- 1 pound 80% lean ground beef (454 g)
- 1/2 pound spicy Italian sausage (about 2 1/2 links) (227 g), casings removed
- 2 tablespoons Worcestershire sauce (30 ml)
- 1/2 teaspoon garlic powder (2 g)
- 3/4 teaspoon sea salt (3 g)
- 1 teaspoon freshly cracked black pepper (2 g)
- 2 tablespoons canola oil (30 ml)
- 6 slices sharp Cheddar cheese
- 6 brioche buns, toasted
- 6 large eggs, fried as desired
- 6 slices cooked bacon, cut in half
- 6 slices tomato
- 6 whole iceberg lettuce leaves
- Make the sauce
- 1. In a small bowl, whisk together the mayonnaise, ketchup, mustard, salt, and pepper. Cover and refrigerate until you’re ready to assemble the burgers.
- Make the breakfast burgers
- 2. Line a rimmed baking sheet with parchment paper. In a medium bowl, use your hands to combine the beef, sausage, Worcestershire sauce, garlic powder, salt, and pepper. Gently shape the beef mixture into six 4-ounce (113-g) patties that are about 4 inches (10 cm) in diameter and place them on the prepared baking sheet. Cover and refrigerate at least 30 minutes.
- 3. Heat 1 tablespoon oil in a large cast-iron skillet or on a stovetop griddle on medium-high heat. Cook the burgers, 3 at a time, pressing with the back of a spatula, to your desired doneness—about 4 minutes per side for medium doneness—juicy, but cooked through. During the last minute of cooking, top each patty with a slice of cheese. Transfer the burgers to a plate. Add the remaining 1 tablespoon oil to the skillet or griddle and repeat with the remaining patties. At this point, feel free to enlist your significant other to do some egg frying for the topping process.
- 4. Spread both sides of the toasted buns with some of the sauce. (This sauce also serves as an excellent dipping sauce should you happen to whip up some sweet potato fries.) Place the cheeseburgers on the bottom halves of the buns. Top each with a fried egg, 2 pieces of bacon, a slice of tomato, lettuce, and the top bun. Get your fork and knife ready—you’ll need them. And napkins. Lotsa napkins.