RECIPES: Recipe Details

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"Better than Breakfast in Bed" Burger

I LOVE all the flavors of breakfast -- spicy, sagey pork breakfast sausage, eggs, cheese, bacon, maple syrup -- this burger has it ALL! Smoky, spicy, savory, and a little bit of sweet - it's like all the best flavors of brunch in your mouth all in one bite!


Spiced Maple Mayo ingredients:
½ cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon good quality maple syrup

Burger ingredients:
2 pounds ground pork
2 teaspoons kosher salt
3 tablespoons grated sweet onion (such as Vidalia)
1 teaspoon minced canned chipotle peppers
2 teaspoons chopped fresh sage (or 1 teaspoon dried, crumbled)
2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
1 teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon smoked paprika
1 tablespoon light brown sugar
¼ teaspoon ground nutmeg
6 slices mild or sharp cheddar cheese
6 slices cooked smoked bacon, each cut into half crosswise
1 tablespoon unsalted butter
6 extra large eggs
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
6 large buttermilk biscuits, split in half
Non-stick cooking spray or ¼ cup vegetable oil (for coating grill rack)


To prepare Spicy Maple Mayo:
In small bowl, combine the mayo, Sriracha and maple syrup. Mix well and set aside while preparing burger ingredients.

To prepare burgers:
Place ground meat into a large bowl and add the salt, onion, chipotle peppers, sage, thyme, black pepper, cayenne, paprika, brown sugar and nutmeg; toss gently but thoroughly to combine meat and spices. Form mixture into 6 patties.

Heat grill to 450 deg F. Oil (or spray) grill rack well; place patties on grill rack and cook for 5-6 minutes per side, turning once, until the pork registers 150 degrees on an instant read thermometer. During the final 2 minutes of grilling, place 1 slice of cheese on each patty. Remove from grill and let rest 5 minutes, tented loosely with foil. While burgers are resting, brush the inside of the biscuit tops and bottoms lightly with the oil; place oiled-side down on grill and cook until lightly toasted, about 1 minute.

Add the tablespoon of butter to a skillet and heat until foam subsides. Crack the eggs into skillet and season with salt and pepper, then fry until whites are cooked and yolks are just set, 4 to 5 minutes. Eggs can be flipped for the last minute for over-easy eggs if desired.

To assemble the burgers: evenly divide the Spicy Maple mayo between 6 biscuit bottoms; place 2 half pieces of the bacon atop mayo; next, a burger patty on top of the bacon; then, top each patty with the fried egg and the biscuit top and serve.


an earthy Pinot Noir would pair nicely with this sandwich -- the crispness would balance the richness in the burger.