These breakfast burgers are made with ultra juicy beef burgers, stacked with the tastiest breakfast items and squished in a crispy toasted muffin.
Servings: 6 burgers
Cost: £2.50 / $3
1 Large Frying Pan (or 2, optional) & Wooden Spoon
Sharp Knife & Chopping Board
Box Grater (for hash browns)
Aluminium Foil (to wrap burgers, optional)
- 1lb / 500g High Fat Beef Mince, at room temp (20%+)
- 6 English Muffins, halved
- 6 slices of Cheddar (or cheese of choice)
- 6 tbsp Sriracha Mayo (see notes for subs)
- 2 small Avocados, peeled & stone removed
- squeeze of Lemon Juice
- drizzle of Extra Virgin Olive Oil
Lazy Hash Browns
- 2 medium White Potatoes
- 2-3 tbsp Butter
- 1/4 tsp each: Onion Powder, Garlic Powder
- 12 single rashers of Smoked Streaky Bacon
- Olive Oil
- Salt & Black Pepper
Divide 1lb/500g non-lean beef into 6 portions and very gently mould each portion into equal sized burger shapes. Push down the centre of each burger to make a mini dome shape. This will help with shrinkage. Heavily season one side of burger.
Heat a drizzle of oil over medium-high heat and add 3 burgers seasoned side down. Season the tops, allow to fry for a few mins, flip, then top with cheese. Fry for a few more mins until the cheese melts, then remove and repeat.
Either toast the muffins in a little of the burger fat, under the grill or in a toaster.
Lazy Hash Browns
Grate 2 potatoes on a box grater (no need to peel), then squeeze as much moisture out as you can.
Add to a pan of 2-3 tbsp melted butter and fry until it begins to brown, frequently stirring and breaking up the potato. Add 1/4tsp onion powder, garlic powder and seasoning to taste. Continue frying and breaking up until golden and crispy, adding more butter/oil if needed. If you want truly crispy hash then soak the grated potato in cold water and tightly ring in a cloth until dry.
Muffin, then mayo, then hash brown, then avocado, then burger, finished with egg and other half of muffin. Half wrap in foil to eat if preferred.
a) Beef - Important to get high fat beef, don't over work it and make sure it's not straight out the fridge. Great burgers only use high fat beef and a good helping of seasoning, not need for breadcrumbs, egg etc. Overworking the meat will make the burgers tough and gritty. Also frying the meat cold will make the beef seize up and go chewy.
b) Sauce - I love Sriracha Mayo with this recipe, but you could use either mayo or sriracha separately. Tomato jam and chilli jam also work nicely in this recipe.
c) Hash Browns - This is a lazy version, but I do have a recipe for McDonald's style hash brown patties if you want to take things to the max! As stated in the recipe, if you've got time to soak the grated potato and ring in a towel, they'll be extra crispy. This is just to squeeze as much moisture out and remove as much gloopy starch as possible.
d) One Pan - When I make these burgers I usually just do the whole thing in one pan and wipe out any excess oil with paper towels in between. Do feel free to multitask and use more than one pan!
e) Calories - Based on using, 80/20 beef, 1 tsp oil for frying burger, 1 tsp oil to fry eggs, 2 tbsp butter for hash browns, no oil for bacon, 1 tsp extra virgin olive oil for avocado. Over estimate as the burgers lose a fair amount of fat, but this is not taken into consideration. Per burger.
Calories: 843kcal | Carbohydrates: 40.85g | Protein: 35.64g | Fat: 60.26g | Saturated Fat: 16.953g | Polyunsaturated Fat: 9.251g | Monounsaturated Fat: 18.812g | Trans Fat: 1.266g | Cholesterol: 257mg | Sodium: 739mg | Potassium: 986mg | Fiber: 6.6g | Sugar: 2.52g | Vitamin A: 670IU | Vitamin C: 10.6mg | Calcium: 344mg | Iron: 4.69mg