6 Burger Recipes You Can Make for Breakfast
Some days, a bagel or bowl of cereal just isn’t substantial enough to curb your hunger. You need something heartier that’s packed with layers of meat, sauce, eggs, and bread. No, we’re not talking about a standard breakfast sandwich — we’re talking about a breakfast burger. The Huffington Post notes that Americans eat nearly 50 billion burgers a year, which translates to three burgers per week for every person in the United States.
We’re guessing, though, that very few Americans are enjoying beef for their morning meal, and that simply won’t do! If you haven’t experienced the joy that is a breakfast burger, we recommend trying one immediately. These six recipes will provide you with a delicious and filling start to your day.
1. Breakfast Burger
Pork sausage, maple syrup, onion, fennel seeds, and spices create a palate-pleasing patty, which is piled on toasted English muffins and topped with bacon, cheese, egg, and spicy ketchup. Mix your patty ingredients, form, and cook on a grill, pan, or skillet. Flip it, adding a slice of cheese, and continue cooking until you reach your desired doneness.
Cook your eggs, and then begin building your burger. Pile on as much bacon, eggs, and ketchup as your stomach desires. Perfect for breakfast, brunch, or even dinner, Cooking Channel’s recipe is a culinary delight. It yields 4 servings.
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
- Kosher salt and freshly cracked black pepper
- 3 tablespoons canola oil
- 4 slices American cheese
- 4 large eggs
- 4 English muffins, sliced, buttered and toasted
- 8 slices bacon, crisped
- Spicy ketchup
- ¼ cup ketchup
- 2 teaspoons lemon juice
- ½ teaspoon chili powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
Directions: For the sausage, mix the sausage, syrup, sage, salt, fennel seeds, garlic, onion, and red pepper together in a large bowl. For the burgers, form the pork sausage into 4 patties, about 3 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper. Heat a grill, grill pan, or cast-iron skillet over high heat, adding 2 tablespoons canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of cheese.
Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness. Remove and tent with foil. In either the same skillet that you used to cook the pork patties or a clean skillet with the remaining 1 tablespoon canola oil, bring to medium heat. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs just until the whites have set before carefully flipping; avoid breaking the yolk.
Build the burgers by placing each cooked patty on the English muffin bottoms. Top with the crisped bacon and fried eggs. Smear the tops of the English muffins with the Spicy Ketchup and place on top of the other ingredients. Serve immediately. Whisk together the ketchup, lemon juice, chili powder, Worcestershire sauce, and hot sauce together until combined.
2. Bistro Breakfast Burger
For a gooey, cheesy burger, Food Network recommends placing your burger patty on a bun, adding cheese, and then placing in a heated oven for 1 to 2 minutes. It’s important to be gentle when forming the patty; doing so will create a burger that is tender and juicy. The recipe yields 4 servings.
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chili powder
- ¼ teaspoon hot sauce
- 1½ pounds ground beef
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- 4 slices thick-cut bacon, halved crosswise
- 4 large eggs
- 4 sesame seed hamburger buns
- 4 tablespoons unsalted butter, melted, for brushing
- 4 slices Havarti cheese
Directions: Preheat the oven to 350 degrees Fahrenheit. 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 ½ teaspoon black pepper. Form into 4 (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.
3. Mile-High Power Breakfast Burger
There’s no bun needed for The Healthy Foodie’s super-stacked burger, which is comprised of layers of beef, egg, spices, bacon, and veggies. With a few superfoods — like kale, avocado, and tomato — as garnishes, you don’t even have to feel guilty about starting your day with this dish. Do consider using a toothpick to hold your creation in place, as it’s called a mile-high burger for a reason! The recipe yields 3 or 4 servings.
- 450 grams grass-fed ground beef
- ⅓ cup crispy lardons or or 2 to 3 crispy bacon strips
- 1 tablespoon Dijon mustard
- 3 cloves garlic, chopped
- 1 pastured egg
- ¼ teaspoon Himalayan or unrefined sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon anise seeds
- ⅛ teaspoon ground clove
- 1 large jalapeño pepper, seeded and very finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ½ cup sauerkraut, squeezed fairly dry and roughly chopped
- 1 fresh kale leaf, torn into several pieces
- 2 slices tomato
- 3 slices avocado
- ¼ cup sauerkraut
- 1 pastured egg, pan fried
- 1 bacon strip, cooked and cut in 2 pieces
Directions: Start by cooking the required number of slices of bacon and set aside. In a small food processor, add the lardons or cooked bacon and drippings, Dijon mustard, garlic, egg, salt, pepper, ground clove, and anise seeds and process into a paste. Add that to a medium mixing bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary, and sauerkraut and knead well with your hands until uniformly blended. Form the meat mixture into 3 or 4 beef patties.
Preheat your outdoor grill to high. Once your grill is nice and hot, lower the heat to medium and place the patties on the grill; cook for about 3 to 4 minutes per side or until the patties are done to your liking. Alternatively, you could also cook the beef patties in a large skillet set over medium-high heat, again, about 3 to 4 minutes per side. While the meat is cooking, pan fry as many eggs as you will require to garnish your burgers.
To assemble the burgers, start by laying a few pieces of kale at the bottom of a plate. Place the beef patty right over that, followed by the sauerkraut and a few slices of tomatoes and avocado. At this point, insert a toothpick in the center of the pile to make sure your mile-high burger doesn’t collapse. Once everything is good and secure, add the pan fried egg right on top of all that and, finally, place two pieces of cooked bacon right over your egg. Serve.
4. Apple and Cheddar Breakfast-Sausage Burger
In Chowhound’s recipe, sausage and tart apple slices are grilled, glazed with maple syrup, and then stacked on toasted English muffins with cheese. Is your mouth watering yet? Whether you want a hearty dish to serve at brunch or a magnificent morning meal to help beat the Monday blues, this burger will appease your appetite. The sausage can be shaped into patties up to 1 day ahead, covered, and refrigerated; the recipe yields 4 burgers.
- 12 ounces fresh pork breakfast sausage, casings removed
- 1 medium tart apple, such as Granny Smith or Gravenstein
- Vegetable oil, for coating the grill
- 1 tablespoon maple syrup, plus more for serving
- 4 English muffins, split
- 4 ounces sharp cheddar cheese, thinly sliced
Directions: Divide the sausage into 4 equal portions. Shape each portion into an even ¼-inch-thick patty that’s about ½ inch wider in diameter than the English muffins. Using your thumb, make a shallow 1-inch-wide indentation in the center of each patty, place them on a plate, and set aside. Heat a grill pan or outdoor grill to medium high. Meanwhile, slice the apple into rounds. Set aside the 4 widest slices, removing any seeds as necessary. Save any extra apple slices for another use.
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Using a flat spatula, transfer the 4 apple slices and the sausage patties onto the grill and cover the grill. Cook undisturbed until grill marks appear on the bottom of the patties and apples, about 3 to 4 minutes. Flip the patties and apples and brush them with the measured maple syrup, using all of it. Cover the grill and cook until the patties are cooked through and the apples have softened slightly, about 3 to 4 minutes more. Remove to a clean plate and tent loosely with foil.
Place the muffins cut-side down on the grill and toast until grill marks appear on the bottoms, about 2 to 3 minutes. Flip the muffins and evenly distribute the cheese among all of the muffin halves. Cover the grill and continue to cook until the cheese has melted, about 3 minutes more. Remove to a work surface. To assemble, place 1 sausage patty and 1 apple slice on 4 of the muffin halves; top with the remaining 4 halves. Serve immediately, passing additional maple syrup on the side.
5. Breakfast Burgers With Maple Aioli
How Sweet It Is takes this breakfast burger over the top by including a rich, creamy maple aioli sauce. Consisting of maple syrup, mustard, egg yolk, lemon juice, and olive oil, the sauce adds a zestiness to this dish that will immediately awaken your tastebuds. To prepare, cook your patties, adding cheese toward the end, place on an English muffin, top with an egg, maple aioli, and bacon, and you’ve got yourself an oh-so-satisfying breakfast. The recipe yields 4 servings.
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces havarti cheese, sliced
- 6 slices of bacon, cooked
- 4 eggs, cooked to your liking
- 4 english muffins, toasted
- 1½ tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 large egg yolk
- ½ teaspoon fresh lemon juice
- ½ cup olive oil
- 2 tablespoons whole grain mustard
- A pinch of salt and pepper
Directions: Add the ground beef to a large bowl and season with salt and pepper. Form into 4 equal patties, then cook as desired: either grill the burgers or cook on a skillet until they reach the desired doneness. A minute before the burgers are done, add a slice of havarti cheese on top. To assemble the burgers, place the burger on the English muffin. Add the egg, some of the maple aioli, and the bacon, then the top of the english muffin.
To make the maple aioli, whisk together the syrup, Dijon mustard, egg yolk, and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard. then taste and season with a little salt and pepper as desired. Set aside.
6. Eggs Benedict Burger
Eggs Benedict is the ultimate breakfast and brunch dish, and Confections of a Foodie Bride takes it a step farther by piling it on top of a burger. Crisp, smoky bacon, a poached egg, and rich, creamy hollandaise sauce, which was adapted from Gourmet, make this dish a breakfast dream come true. The recipe yields 4 servings.
- 3 large egg yolks
- 1 tablespoon water
- 1 stick unsalted butter, cut into 8 pieces
- Juice from ½ a lemon
- 1 pound lean ground beef
- Worcestershire sauce
- 3 eggs, fried or poached
- 3 slices of bacon, cooked to a crisp
- English muffins or burger buns
Directions: Heat grill to medium-high heat. In a heatproof bowl, set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes. Remove from heat and stir in lemon juice. Whisk in 1 to 2 pieces of butter at a time, until melted. Season with salt and pepper. Keep warm over the doubler boiler, whisking occasionally and adding 1 to 2 teaspoons hot water if the sauce thickens too much.
Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire. Divide ground beef into 3 equal portions and form into a patty. Cook on the grill 4 to 5 minutes each side, until cooked to desired doneness. Assemble on buns and top with crispy bacon, an egg, and a spoonful of hollandaise sauce.