Easy Breakfast Sausage Burgers Recipes

Steps:

• Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
• Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
• Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
• Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

Steps:

• Mix together the mayonnaise, Sriracha and maple syrup in a small bowl. Spread on the inside of both bun halves. Stack the lettuce, tomato and onion on the bottom bun.
• Pat and squeeze the sausage together into a ball. Put it on a piece of plastic wrap, and flatten it out into a thin patty 4 to 5 inches wide.
• Heat the oil in a small nonstick skillet over medium-high heat. Remove the patty from the plastic wrap, and cook it until browned on both sides and cooked through, about 3 minutes per side. Lay the Cheddar on the patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Remove, and set the patty on the bottom bun.
• Crack the egg into the skillet over medium-high heat, sprinkle with some salt and pepper and cook until the egg whites are set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Set the egg on top of the sausage patty, and top with the other bun half. Eat right away.

Steps:

• Mix together the mayonnaise, honey and sriracha in a small bowl. Spread on the inside of both halves of all the buns. Divide the lettuce, tomato and onion evenly among the bottom buns.
• Divide the sausage into 4 even pieces and pat and squeeze each piece into a ball. Put each ball on its own piece of plastic wrap and flatten into a thin patty 4 to 5 inches wide.
• Heat the oil in a large nonstick skillet over medium-high heat. Remove the patties from the plastic wrap, add them to the skillet and cook until browned on both sides and cooked through, about 3 minutes per side. Lay a slice of Cheddar on each patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Transfer the patties to the bottom buns.
• Crack the eggs into the skillet, sprinkle with some salt and pepper and cook until the egg whites are set and the bottoms and edges are crispy and the yolks are still runny, 2 to 3 minutes. Set an egg on top of each sausage patty and top with the top buns. Eat right away.

Steps:

• Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
• To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
• While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
• Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

Steps:

• In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
• Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
• Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Steps:

• Soak bread in milk in a large bowl for 5 minutes, tear bread into small pieces, gently squeeze out excess milk and return to bowl after discarding milk.
• Heat 1 tbls oil in a heavy skillet, add onion and sautee until soft.
• Add onion and remaining ingredients to the bowl and stir until mixture pulls away from the sides of the bowl.
• With wet hands, form into 24 balls, then flatten each ball until 1/2 inch thick.
• Cover and refrigerate 1 hour or make the day before.
• Cook sausage patties in the remaining 3 tbls of oil over medium about 5 minutes per side and drain on paper towels.