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Pickly Perfect Breakfast Burgers

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Not that I am a competitive person, but ever since my first cookbook, I have felt that I needed to figure out how to top John's breakfast sandwich. As your classic overachiever, *he* made his own sage-scented sausage patties with an oozy egg on top and was quite pleased with himself. So, at some point, I figured, what's better than a breakfast sandwich? A breakfast burger! A little salty pickle crunch, some raw-ish onion for sharpness, a juicy tomato, melty American, smoky Canadian bacon (an under-the-radar sleeper hit, like many things Canadian), and the breakfast touch: a thin, folded ommie on top. No, not everyone thinks burgers are for breakfast, but breakfast can be at 4 a.m., or 11:59. Don't take this win away from me! For this round: Teigen 1, Legend 0."

List of Ingredients

◦ 4 English muffins
◦ 5 tablespoons unsalted butter
◦ � pound ground beef
◦ � cup minced garlic-dill pickles
◦ 3 tablespoons minced white onion
◦ 1 � teaspoons Cholula hot sauce, plus more for serving
◦ 1 teaspoon kosher salt, plus more for seasoning
◦ 1 teaspoon garlic powder
◦ Freshly ground black pepper
◦ 1 tablespoon vegetable oil
◦ 4 slices Canadian bacon
◦ 4 slices American cheese
◦ 4 eggs, lightly beaten
◦ 4 slices of ripe beefsteak tomato
◦ 4 tablespoons Kewpie or regular mayonnaise (see Note)


Recipe

Split and toast the English muffins and brush each side of the muffins with � tablespoon butter. If you want, keep the muffins warm in a low oven or toaster oven.

In a mixing bowl, gently combine the beef, pickles, onion, hot sauce, 1 teaspoon salt, the garlic powder, and ground pepper in a bowl, incorporating well (but don't overmix). Form the meat mixture into four equal 4-inch patties about � inch thick.

Heat a large cast-iron skillet over medium-high heat. Add half the oil, then add the Canadian bacon and cook until lightly crisped, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Heat the remaining � tablespoon oil. Season both sides of the burgers with salt and pepper, and when the oil is shimmering hot, sear the burgers until the underside is charred and crisp, 3 minutes. Flip the burgers, lay a cheese slice on top of each burger, and cook an additional 3 minutes.

While the burgers are cooking, heat an omelet pan or an 8- or 9-inch nonstick skillet over medium heat. Brush with � tablespoon butter, then pour half the beaten eggs (just under � cup) into the skillet and swirl to form an omelet. Lower the heat to medium-low and cook until the top is still shiny and just barely wet, 2 to 3 minutes. Carefully flip the omelet, cook 30 seconds, and slide onto a plate. Repeat with another � tablespoon butter and the rest of the beaten eggs. Fold each omelet round in half and fold again into a shape that will fit onto the sandwich.

Sprinkle the muffins with salt, then layer on the cheese-topped burgers, omelets, Canadian bacon, and tomato slices, spreading 1 tablespoon mayo on top of each tomato slice and seasoning each layer with salt and pepper. If some of the ingredients have cooled a bit, you can microwave the sandwiches, loosely topped with a clean kitchen towel or paper towel, for 30 to 45 seconds.

Makes 4 burgers






❧ Note:
Blended with only egg yolks, seasoned with MSG, and hailing from Japan, Kewpie is like mayo on steroids: rich, umamilicious, and worth the couple of extra dollars.