Breakfast Burger |Cooking With Amanda

This is one of those recipes I seriously COULD NOT wait to share. Like I have been chomping at the bit ever since I made these because I needed someone outside of my household to understand just how delicious a breakfast burger with maple Sriracha aioli is. First of all: breakfast. burgers.

It's basically the American food equivalent of sausage breakfast tacos, which we all know are so awesome they need to have their own designated space on the food pyramid.

Okay but the second, and possibly most amazing part of this recipe is the maple Sriracha aioli. Um, yes. I just said that.

Maple. Sriracha. Aioli.

I can't totally take credit for that one. I read it on a restaurant menu. But when I ordered the sandwich it came on I was kind of sad because it was not the sandwich flavor explosion I wanted it to be. I also have no idea how that restaurant made their maple sriracha aioli, but I can tell you without a doubt that mine is better.

I promise from the bottom of my heart that I am not being conceited.

Moving along to what exactly constitutes a breakfast burger -- it's totally the bacon and eggs. But! I also added breakfast pork sausage to my really lean ground beef. And then I piled everything onto toasted mini bagels.

With a side of homemade hash browns or home fries you can completely get away with your favorite guilty pleasure meal for breakfast. Wanna know a great secret though? These are tiny. I mean they are tall. But small. So you can stuff your face and one little burger will completely fill you up and you won't have to feel very guilty at all.

This recipe is winning.

If you're into burgers you might want to check out this Paunch burger recipe. It's 8 feet tall and obnoxious in the best burger way. You could also give these buffalo turkey sliders a try for something a little different.

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Breakfast Burger Recipe

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Ingredients

For the Maple Sriracha Aioli:

1/3 cup mayonnaise
1 1/2 tablespoons pure maple syrup
1 tablespoon sriracha chili sauce

For the Burgers:

1 pound lean ground beef, i used 93% lean
1/2 pound sage pork breakfast sausage
8 slices muenster cheese, or any cheese you prefer
8 mini bagels
8 slices maple bacon, cut in half, cooked, and drained on paper towels
8 eggs
2 cups mixed greens, like arugula
8 thin slices red onion
1 roma tomato, thinly sliced

Directions

In a medium bowl mix together the mayonnaise, maple syrup, and sriracha sauce until smooth. Set aside.
Preheat the oven to 350°F (This is to toast the bagels all at once. If you prefer to use a toaster or a toaster oven you won't need to heat your conventional oven).
Using your hands, combine the lean ground beef and pork sausage in a large bowl. Careful not to overmix (working it too much can give you tough burgers) but try to get the sausage well-incorporated. Form 8 small patties that are as close in size as you can make them.
Heat a grill pan or large skillet over medium high heat. Add as many of the patties as you can comfortably fit (I do 3 or 4 at a time). Sear each side for about a minute before turning.
If you preheated the oven to toast the bagels you can put them in now. I like to split the bagels and put them face down directly on the rack.
Continue cooking the burgers until the centers are cooked through (the sausage in the mixture means you won't want any pink; they will still be plenty juicy!), about a total of 4 minutes on each side. Add the cheese to each burger and remove them to a plate.
Take the bagels out of the oven -- you want the face of each to be golden.
In a nonstick skillet cook your eggs. This will be according to your preference. Pictured is a perfect over medium with the whites cooked completely through and the yolk only runny in the very center.
Assemble your burgers -- spread the Maple Sriracha Aioli on both sides of each bagel. On the bottom bagel half stack your greens, an onion ring, and a couple of thin tomato slices. Then add the burger. Top it with the fried egg, half a slice of bacon, and then the top half of the bagel.
Serve hot.