Best 2am Breakfast Burger Recipes

BREAKFAST BURGER

Steps:

• Combine ground beef, Worcestershire sauce, steak seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 160°, 4-5 minutes on each side. , Meanwhile, spread 2 tablespoons butter over 1 side of Texas toast slices; grill with burgers until golden brown. Remove burgers and toast from heat; keep warm., Increase heat to high. In a large skillet on grill rack, heat oil. Drop hash browns by 1/2 cupfuls into oil; press to flatten. Sprinkle with remaining salt and pepper. Fry, covered, until golden brown and crisp, 12-15 minutes on each side, adding oil as needed. Remove and keep warm., Reduce heat to medium. In same skillet, heat remaining butter. Add eggs; fry over easy., To assemble, spread blackberry spread over 4 slices of Texas toast. Layer each slice with 1 hash brown patty, 1 burger, 1 fried egg, 1 cheese slice and 2 bacon strips. Top with remaining toast slices.

BACON, EGG AND CHEESE BREAKFAST BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Shape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.
• Lay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.
• Add the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.
• Meanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.
• Put a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.

BREAKFAST BURGER WITH FRENCH TOAST BUN

Steps:

• For the maple hot butter: Melt butter in a small saucepan over medium-low heat. Whisk in the maple syrup and hot sauce. Keep warm.
• For the burgers: Combine the sausage, beef, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a mixing bowl. Use your hands to divide the meat into four 4-ounce balls.
• Place a large cast-iron griddle over medium-high heat until warm, then add butter to grease the griddle. Place the balls of meat on half of the griddle and smash into round patties, about 4-inches wide, using a flat spatula. Fry until evenly browned, 3 to 4 minutes per side. Lay a slice of cheese over each patty. Invert a metal bowl over the patties to melt the cheese until it fries into crispy lace on the sides of the burgers, about 2 minutes.
• For the French toast buns: Meanwhile, whisk together the cream, milk and eggs in a bowl. Soak the potato buns briefly in the mixture, about 20 seconds per half.
• Place on the other half of the griddle (you may have to do this in batches) and griddle until golden brown and cooked through, about 2 minutes per side. Remove to a plate and drizzle with the maple hot butter, reserving some for the patties.
• Place avocado slices on the bottom French toast buns, then top with cheesy patties. Drizzle the remaining spicy maple butter over the patties. Top with the remaining French toast buns and serve immediately.

BISTRO BREAKFAST BURGER

Steps:

• Preheat the oven to 350 degrees F. Mix the ketchup, brown sugar, Worcestershire sauce, chili powder and hot sauce in a small bowl. Set aside.
• Using a fork, gently mix the beef with the paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Form into four 5-inch patties. Cover and set aside.
• Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove and drain on a paper-towel-lined plate. Pour off most of the bacon fat, leaving about 2 teaspoons in the skillet, reserving the extra bacon fat. Heat the skillet over medium-high heat. Add the burgers to the skillet, 2 at a time, and cook until nicely browned, 4 minutes. Flip and cook the other side until the burger is done, about 4 minutes for medium-rare. Repeat with the remaining burgers. Place the burgers on a rimmed baking sheet and place in the oven to keep warm while cooking the eggs.
• Wipe out the skillet. Add 1 tablespoon of the reserved bacon fat to the skillet and heat over medium-high heat. Break the eggs into the skillet and cook until the whites are set, about 5 minutes. Season with salt and pepper.
• Meanwhile, brush the buns with melted butter. Place them on a rimmed baking sheet and bake until lightly toasted, about 10 minutes.
• Build the burger by placing a hamburger patty on the bottom bun, add a slice of cheese, 2 pieces of bacon and top with a fried egg. Spread the top bun with some of the spiced ketchup and place on top.

BREAKFAST BURGERS

Steps:

• For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
• For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty.
• Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.
• Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.
• Crack the eggs into the skillet with the sausage drippings and cook to your preference.
• Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

SHORT RIB BURGER

Steps:

• Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours.
• When ready to cook, preheat the oven to 275 degrees F.
• Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature.
• Preheat the oven to 400 degrees F.
• Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats.
• Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats.
• Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side.
• Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick.
• Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers.
• On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns.
• Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use.
• Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine.
• Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated.
• Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency.