BREAKFAST BAGEL BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside.
- In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate.
- Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside.
- Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking).
- Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes.
- In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness.
- Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport.
BISTRO BURGERS
What makes this burger special is its toppings. Skip the ketchup and top this burger with Dijon, bacon and fried eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
- Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
- Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love