Email to Cat      

Breakfast Burgers

Source of Recipe

From "Williams-Sonoma: Burger Night"


Recipe Introduction

Here's a new twist on your "breakfast for dinner" routine. Ground pork becomes extra flavorful with the addition of fennel seeds and a touch of maple syrup. You can also form the meat mixture into mini patties for a terrific addition to a Sunday brunch menu, or skip the English muffins and serve over sautéed spinach or kale.

List of Ingredients

◦  1 pound ground pork
◦  2 teaspoons fennel seeds
◦  2 tablespoons maple syrup
◦  Kosher salt and freshly ground pepper
◦  4 slices thick-cut bacon
◦  ¼ pound Cheddar cheese, thinly sliced
◦  1 tablespoon butter
◦  4 large eggs
◦  4 English muffins, toasted
◦  Meyer Lemon Aïoli (see recipe), optional


Recipe

In a bowl, combine the pork with the fennel seeds and maple syrup and season generously with salt and pepper. Form into four patties, using your fingers to create a dimple in the middle of each.

In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, tear it into large pieces. Set aside.

Pour off the grease from the pan and discard, but don't wipe the pan clean. Return the frying pan to medium-high heat and add the burgers. Cook, turning once, until medium, about 6 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese and cover the pan to allow the cheese to melt.

While the burgers are cooking, warm the butter in a clean, nonstick frying pan over medium heat. Fry the eggs until set but still runny, 5 to 6 minutes.

Spread the cut sides of the English muffins with aïoli, if using. Set the burgers on the muffins and top with the bacon and fried eggs. Close the burgers and serve right away.


Serves 4



Meyer Lemon Aïoli:

◦  1 clove garlic
◦  Juice and zest of 1 Meyer lemon
◦  Kosher salt
◦  1 large egg plus 1 egg yolk
◦  1 cup canola or vegetable oil


Combine the garlic, lemon juice and zest, and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped.

Add the egg and egg yolk and pulse to combine. With the machine running, slowly drip a few drops of oil, and then follow with a slow and steady stream of oil.

Season with salt and set aside at room temperature until you are ready to serve, or store in the refrigerator in an airtight container for up to one week.


Makes 1¼ cups