No, not burgers for breakfast in the literal fast-food sense.
But burgers piled high with breakfast favorites.
So… does that mean you can eat them for breakfast?
Wouldn’t stop me.
GAH.
Surprise: this is another product of my current burger obsession.
Is it getting old? Maybe for some, but mine began last winter and shows no signs of stopping. The only thing better than a great burger is a burger with an equally satisfying side, and I’ll happily eat one at any time of year. In less than 72 hours I’ll be on vacation and probably consuming more grilled fare than I should—and I’ll be very content about it.
[Sidebar: yes, I’m aware that’s annoying.]
Let me tell you: I love these burgers.
They’re basically a classic burger dressed up with breakfast toppings—havarti cheese, crisp bacon, a perfectly fried egg and a maple dijon aioli that ties everything together. Maple syrup plays off the savory components, giving a subtle breakfast sweetness without being overpowering.
Result: definitely breakfast-worthy.
Bacon Cheeseburgers with a Fried Egg + Maple Aioli
Yield:
4
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Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces havarti cheese, sliced
- 6 slices bacon, cooked
- 4 eggs, cooked to your liking
- 4 english muffins, toasted
maple aioli
- 1 1/2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- a pinch of salt and pepper
Instructions
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Add the ground beef to a large bowl and season with salt and pepper. Form into 4 equal patties, then cook as desired—either on the grill or in a skillet—until they reach your preferred doneness. If using a cast-iron skillet, about 4 to 5 minutes per side works well. A minute before they’re done, place a slice of havarti on each patty.
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To assemble, place each burger on a toasted English muffin. Top with a fried egg, a generous spoonful of maple aioli and bacon, then finish with the muffin top. Serve immediately.
maple aioli
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Whisk together the maple syrup, Dijon mustard, egg yolk and lemon juice in a bowl until combined. Slowly stream in the olive oil while whisking continuously until the mixture emulsifies and becomes thick and creamy. Stir in the whole grain mustard, then season with salt and pepper to taste. Set aside until ready to use.
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[Also great for lunch and dinner.]