A burger and a breakfast sandwich, mashed together on purpose. Beef and pork patty seasoned like a good local sausage, caramelised onions, bacon, a fried egg, and a sharp burger sauce holding the whole stack together.
Breakfast Burger
Ingredients
Caramelised Onions
- 500 g white onion
- salt to taste
- balsamic vinegar to taste
- 4 sprigs thyme
- small knob butter
Burger Sauce
- 80 g mayonnaise preferably Kewpie
- 50 g ketchup
- 20 g Dijon mustard
- 5 g hot sauce preferably Valentina’s
Burger
- 300 g beef mince
- 300 g pork mince
- 1 tbsp ground coriander seed
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
To Finish
- 4 brioche buns
- 4 eggs
- 8 slices bacon
- 8 slices American cheese
- 12 slices pickles
Instructions
Caramelised Onions
- Place a frying pan over medium heat with 2 tbsp olive oil. Add the onions and a large pinch of salt.
- Once the onions start releasing liquid, drop the heat to medium-low and add the thyme.
- Cook, stirring occasionally, for 20 minutes. Deglaze with a tablespoon of water and lower the heat if they’re colouring too fast.
- Once nicely browned, add a small drizzle of balsamic or sherry vinegar and a small knob of butter. Season to taste, remove the thyme sprigs, and reserve in the fridge.
Burger Sauce
- Combine all ingredients in a small bowl and set aside.
Burger Patty
- Combine the ground black pepper, coriander, and garlic powder to make the spice mix.
- Very gently combine the pork and beef with the spice mix. Divide into four and gently shape into patties.
To Finish
- Cook the bacon in a pan over medium heat until nicely browned. Remove and drain excess oil on paper towel.
- Slice the buns in half and toast the cut sides in the pan with the leftover bacon fat.
- Season the patties well with salt and cook over high heat until nicely browned, about 2 minutes per side.
- Remove the burgers from the pan onto a tray.
- Top each patty with a generous spoonful of caramelised onions, 3 pickle rings, 2 slices of bacon, and 2 slices of cheese.
- Place in the oven until just cooked through, about 1 to 2 minutes.
- While the burgers finish, wipe out the pan, add a light drizzle of oil, and turn the heat to medium-low. Crack in the eggs, season lightly with salt, and cover with a lid to help them cook evenly, about 2 to 3 minutes.
- While the eggs cook, spread the sauce on the top and bottom of each bun.
- Place the cooked burger stacks onto the bottom buns and top with the fried eggs.
- Carefully rest the top buns onto the eggs and serve immediately.
Equipment
- Chef’s Knife
- Chopping board
- Small Sauté Pan
- Non-Stick Pan
- Mixing Bowl
Recipe Notes
From the Chef
This is a shoot-day recipe, built to be eaten immediately, egg still soft in the middle. Have every component ready before the patties hit the pan, the whole finish comes together in under 5 minutes.
Don’t skip resting the top bun gently onto the egg instead of pressing down. It keeps the yolk intact until the first bite.