Best Breakfast Burgers Recipes

EASY BREAKFAST SAUSAGE BURGERS

Steps:

• Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
• Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
• Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
• Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

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.

BREAKFAST BAGEL BURGERS

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.

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 FOR DINNER SAUSAGE-AND-EGG BURGERS

Steps:

• Mix together the mayonnaise, honey and sriracha in a small bowl. Spread on the inside of both halves of all the buns. Divide the lettuce, tomato and onion evenly among the bottom buns.
• Divide the sausage into 4 even pieces and pat and squeeze each piece into a ball. Put each ball on its own piece of plastic wrap and flatten into a thin patty 4 to 5 inches wide.
• Heat the oil in a large nonstick skillet over medium-high heat. Remove the patties from the plastic wrap, add them to the skillet and cook until browned on both sides and cooked through, about 3 minutes per side. Lay a slice of Cheddar on each patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Transfer the patties to the bottom buns.
• Crack the eggs into the skillet, sprinkle with some salt and pepper and cook until the egg whites are set and the bottoms and edges are crispy and the yolks are still runny, 2 to 3 minutes. Set an egg on top of each sausage patty and top with the top buns. Eat right away.

BREAKFAST BURGERS

Steps:

• Remove casing from sausage; crumble sausage into medium bowl. Add onion, bell pepper and potatoes; mix well. Shape mixture into 6 patties, about 1 inch thick.
• In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil 13 to 16 minutes, turning once or twice, until thermometer inserted in center of patties reads 165°F.
• Top each patty with 1 slice cheese. Cover; let stand 1 minute until cheese is melted. Serve on toasted muffins.

BLUEBERRY BACON BREAKFAST BURGERS RECIPE

Steps:

• - place meat of choice in a large mixing bowl - rough chop onion - add onion, garlic, parsley, rosemary, bacon slices, maple & salt into the bowl of a food processor and process until onion, garlic & bacon are chopped. Add blueberries and pulse a couple of times. - preheat skillet or grill pan (medium heat) & lightly oil the pan. - add spice mixture to the meat and work it through the meat - form into 12 patties - grill (on a grill pan on medium heat) for 4 minutes each side. (optional: these can also be baked at 350F/ 180C for 18 minutes and then pan fried for a couple of minutes just to brown them.)

CAMPFIRE BREAKFAST BURGERS

Steps:

• In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information). To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through. Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside. Cook eggs in cast iron skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top. Enjoy!

BRISKET BREAKFAST BURGERS

Steps:

• Add the seasonings to the ground brisket, then place in the refrigerator for 20 twenty minutes. Because of the high fat content, the meat is place in the refrigerator to keep the fat from breaking down when making the patties
• Form five patties, about 3/4 in. thick. You can cook in a cast iron grill or skillet, or on an outdoor grill. I used a cast iron skillet.
• Cook each side at medium heat for five minutes. Do not turn the meat, other than to cook the other side and do not press your burger. This meat is very tender and can easily fall apart. Once it's finished, move to paper towels to absorb some of the grease.
• Cook the eggs to your preference, we just fried, with no run.
• Once your burgers are done cooking, toast the buns and build your burger: bun, condiment (optional), burger, sliced cheese, bacon, egg, condiment (optional) bun top. Enjoy with sweet potato fries or your choice of sides.