Breakfast Burgers

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained prepared horseradish
  • Burger:
  • 12 ounces ground beef (80-percent lean)
  • 8 ounces bulk Italian sausage
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup shredded Cheddar (about 2 ounces)
  • 4 English muffins, regular, sandwich-size or corn, split and toasted
  • 1 vine-ripe tomato, thickly sliced into 4 pieces
  • 1 cup peppery greens, such as baby arugula, mustard greens or watercress
  • 4 large eggs
Directions
  • 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.


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    This recipe is featured in:

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