If the concept of Brinner (breakfast for dinner) is any indication, breakfast food has become an all-day indulgence that permeates dishes commonly not associated with breakfast. That concept is no clearer seen than in this recipe.
The Bed & Breakfast Burger is a 5-star treat to your senses. It features a bed of spinach, blanket of red onions, and sheets of melted cheese atop a breakfast sausage-stuffed
Schweid & Sons The C.A.B. Custom Blend: Chuck Brisket Burger, topped with bacon and a fried egg and encased in a pillowy-soft Martin’s Potato Roll brushed with a Southwestern Mayonnaise.
If you’re a breakfast fiend or just a Burger lover who enjoys trying out new Burger builds, this recipe is for you!
Units: Metric US Imperial
Bed & Breakfast Burger
Chop breakfast sausage links into small pieces and divide mixture into four. Spread evenly on the top of Burger patties and press firmly.
Preheat large skillet over medium-high heat. Melt butter.
Increase temperature to high heat and carefully move Burgers into pan for cooking.
Cook Burgers to order (at least 4-5 minutes per side for medium-rare).
While Burgers are cooking, fry bacon in separate pan on high heat. Remove when almost crispy and set aside.
When Burgers are almost cooked, add two slices of Monterey Jack cheese atop each Burger for melting.
Remove Burgers from heat and allow to rest. While Burgers are resting, fry eggs in skillet to order (over-easy, over-medium, well done).
Build Your Bed & Breakfast Burger: Bottom Bun, Baby Spinach, Red Onions, Burger, Bacon, Southwest Mayo, Top Bun.
In a medium mixing bowl, combine mayo, ketchup, chili powder, chipotle powder, and lime juice. Add salt to taste. Set aside.