Breakfast burger. Yep. It’s a thing. A patty made from a mixture of ground beef and spicy Italian sausage, topped with lettuce, tomato, bacon, cheese, a fried egg, and burger sauce will cure what ails you, no matter what time of day.
An undisputed, very unscientific fact is 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.–Joy Wilson
☞ Table of Contents
For the sauce
For the breakfast burgers
- 1 pound 80% lean ground beef
- 1/2 pound spicy Italian sausage (about 2 1/2 links) casings removed
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons canola oil
- 6 slices sharp Cheddar cheese
- 6 brioche buns or English muffins, 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
- 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
- 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.
- 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 someone else to do some egg frying for the topping process.
- 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.
*Can I make breakfast burgers ahead of time?Part of the charm of these breakfast burgers is that they’re perfect for, you know, the morning after Saturday night. If that’s the case, you might not want to spend too much time in the kitchen grilling and frying. You can definitely make the burger patties ahead of time and grill when you’re ready. The patties can sit in the fridge overnight or you can freeze them for up to 3 months. The bacon can be made up to a day ahead and stashed in the fridge, too. And if you really want to get out ahead of that Sunday morning brunch, all the fixings can be prepped ahead, too.
Recipe Testers' Reviews
I hate being that gal who makes hyperbolic comments like, "Oh, my goodness, I cannot believe how good this is!" But seriously, these burgers are freaking amazing. I thought the ratio of beef to sausage was just right to make them taste rich and, well, like breakfast without making them overly greasy. The runny egg, bacon, and cheese come together in a gooey, melty mess.
The sauce is so simple it hurts but complements every bit of this burger perfectly. I put the breakfast burgers on some lovely brioche buns that were certainly a lovely vessel for them. I'd be just as willing to serve these for brunch as for a backyard barbeque. I wouldn't change a thing.
"Soooo good you could open a food truck based on this burger!" That was one of the comments I heard amongst the "mmmmms" and smiles when I served these delicious breakfast burgers. And best of all, they were easy to prepare and could be done mostly in advance. I premixed the beef, sausage, and spices in the morning. Then I cooked my bacon in the oven and mixed the sauce. At dinner time that night, I made the patties. The burgers cooked exactly as directed, about 4 minutes per side. However, to melt the cheese I did put a lid over the pans. I used 2 of my largest skillets and easily fit 3 patties in each with no crowding.
While I was cooking the patties, my husband was preparing the eggs on our large griddle area. I can see if you have a small kitchen or are making these alone how you’d need to do these things in steps, but it really helped to have him watch the eggs and assist with the assembly. The only thing I changed was I didn't use a brioche bun, just standard burger buns. The burger patty itself was wonderfully seasoned and the combination of everything was just decadent. Definitely, a recipe to remember when my college-age sons and their friends show up. It’s very filling. I couldn’t finish mine but everyone else did.
Originally published July 02, 2017