Recipe courtesy of Geoffrey Zakarian
Breakfast Sausage Burger
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1033
- Total Fat
- 80 g
- Saturated Fat
- 29 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 310 mg
- Sodium
- 1268 mg
This breakfast burger is my go-to when I want something deeply satisfying, with layers of flavor and just the right balance of richness and freshness. Sweet Italian sausage, sharp Monterey Jack and a fried egg are nestled in a buttery English muffin with caramelized onions and a bright tarragon aioli. It's elevated comfort food that brings a bit of restaurant polish to your morning table.
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1033
- Total Fat
- 80 g
- Saturated Fat
- 29 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 310 mg
- Sodium
- 1268 mg
Ingredients
Onions:
Aioli:
Burgers:
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Directions
- For the burgers: Preheat the oven to 350 degrees F.
- Toss the sliced onions with the olive oil, balsamic vinegar and sugar. Season well with salt and pepper. Distribute evenly on a sheet pan and bake, tossing halfway through, for 20 to 30 minutes.
- For the aioli: Combine the mayonnaise, tarragon, vinegar, garlic and salt in a small bowl; taste for seasoning and set aside.
- For the burger: Butter both sides of all four English muffins and toast in a large skillet over medium heat until golden. Raise the heat to medium-high and add the sausage patties. Sprinkle with salt on both sides, then cook until well charred on the first side, 5 to 6 minutes. Add the Fresnos and flip, then immediately add the cheese. Cover the skillet for 2 minutes to allow the cheese to melt. Remove the lid, then cook until well charred and cooked through, about 5 minutes more. Add the balsamic onions to the pan on top of the patties during the last minute of cooking.
- Remove the patties to a sheet tray. Reduce the heat to low and crack the eggs into the skillet with the sausage fat. Fry the eggs to your liking. Season both sides with salt and pepper. Toss the arugula with the olive oil and chardonnay vinegar.
- To assemble the burger: Spread the tarragon aioli on one side of each English muffin. Place the sausage patty on top of each, then the eggs and arugula. Top each with the other half of the English muffin and serve.
