Best 8 Easy Breakfast Sausage Burgers Recipes

BREAKFAST SAUSAGE AND EGG CHEESEBURGERS

Steps:

• Preheat a grill to medium high.
• Form the sausage meat into 4 patties. Use your thumb to make an indentation in the center of each patty so they don't curl up while cooking. Grill until cooked through or the internal temperature reaches 160 degrees F, 3 to 5 minutes per side, depending on thickness. Add 2 slices of American cheese to each patty and close the grill until melted, about 1 minute.
• Place some avocado slices on the bottom buns and season with pinch of salt. Add a patty, then top with an egg and a few pickled Fresno chiles. Add the top bun and serve.

BREAKFAST BURGERS

Steps:

• For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
• For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty.
• Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.
• Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.
• Crack the eggs into the skillet with the sausage drippings and cook to your preference.
• Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

HANGOVER BREAKFAST SAUSAGE-AND-EGG BURGER

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.

BREAKFAST FOR DINNER SAUSAGE-AND-EGG BURGERS

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.

ITALIAN SAUSAGE AND PEPPER BURGERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
• Preheat an outdoor grill to medium high.
• Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
• In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.

MOP SAUSAGE BURGERS

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
• Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

THE GREAT BREAKFAST BURGER

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.

SIMPLE HOMEMADE SAUSAGE PATTIES

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.