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Breakfast Burgers
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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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