Classic American 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.

CLASSIC AMERICAN BURGERS

Steps:

• 1. Cook Morningstar® Farms Grillers Prime® Veggie Burgers according to package directions. Immediately top each burger with one slice of cheese, if desired. Let stand for 1 minute to allow cheese to melt.
• 2. Place one lettuce leaf on each bun bottom. Top with burgers, pickles, tomato slices, onion rings and bun tops. Serve with ketchup and mustard, if desired.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

CLASSIC AMERICAN BREAKFAST BURGER

Steps:

• 1. Preheat a gas grill to medium-high.
• 2. Prepare the Smoky Bacon-Shallot Jam: Place the bacon in a large skillet set over the grill rack. Cook the bacon, stirring occasionally, until the fat has been rendered and the bacon is lightly crisped, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
• 3. Carefully pour off all but one tablespoon of the bacon grease from the skillet. Add the shallots and the garlic to the skillet, and sauté for 3 minutes, stirring frequently. Add the balsamic vinegar, maple syrup, brown sugar, Tabasco and reserved bacon; stir to mix. Bring the mixture to a low boil, and then reduce the grill heat to low. Simmer the mixture until the liquid has reduced and thickened to a syrupy consistency, stirring occasionally, 25-30 minutes.
• 4. Allow the mixture to cool for 10 minutes in the skillet, and then transfer it to the bowl of a food processor fitted with the steel blade. Pulse the mixture until the bacon is coarsely chopped (do not puree!) Transfer the jam to a bowl, cover, and set aside to cool completely.
• 5. Return the grill heat to medium-high.
• 6. Prepare the patties: Place the onion, thyme, sage, salt, pepper, cinnamon, nutmeg, cayenne, and allspice in a large bowl; stir to mix. Add the ground chuck to the bowl and mix all of the ingredients together, handling the meat as little as possible to avoid overworking it. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the buns.
• 7. Grill the patties: Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-6 minutes on each side or until desired degree of doneness. During the last few minutes of grilling, place one slice of cheese on each patty. Transfer the burgers to aluminum foil-lined plate and loosely cover with foil to keep warm.
• 8. Place one tablespoon of the butter on a large heat-proof skillet or griddle pan, and place on the grill. Spread the remaining butter on both cut sides of the split brioche buns. Place the buns, cut sides down, around the circumference of the grill (or on the upper grill grate, if available), to lightly toast. Crack the eggs onto the pan/griddle, and sprinkle with the pepper and salt. Let the eggs cook until the whites are set, about 1 minute. Carefully flip the eggs, trying not to break the yolks, and cook for 15 seconds longer.
• 9. Assemble the burgers: Divide the spinach among the bottom halves of the buns and place the patties on top of the spinach. Spread a generous layer of the bacon jam on the top halves of the buns. Top the patties with a fried egg and the top buns. Serve immediately!

ALL-AMERICAN HAMBURGERS

Steps:

• Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side., During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.

THE GREAT BREAKFAST BURGER

Steps:

• Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
• To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
• While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
• Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.