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The Breakfast Burger - Breakfast, Brunch, Dinner, Anytime

Posted by Ryan Shannon on


Pork burgers. They seem to confuse a number of people. To clarify, they are like sausages, without the casing, formed into patties - sausage patties, if you will. So, pork burgers, naturally, make for an amazing breakfast burger. Now, for those of you thinking, why would you want a burger for breakfast? The answer is, because burgers are great at any time of day, and there needs to be more opportunities in life to put a fried egg on top of something. Whether its a breakfast for dinner kind of night, a hangover breakfast after a big night out, or just a backyard BBQ brunch with the family, here are a number of different ways to bring burgers to your plate for the most important meal of the day. 

The Maple Monster 

  • 2 Maple Ancho Pork Burgers
  • 1 large Red Onion, thinly sliced
  • 1 tbsp Pork Lard
  • 1 tbsp Maple Syrup
  • 2 Ciabatta buns, lightly toasted 
  • Grainy Dijon Mustard
  • Handful Arugula leaves
  • 4 strips Maple Whiskey Bacon, cooked
  • 2 Pastured Chicken Eggs, fried sunny side up or over easy.
  1. Heat a cast iron or heavy skillet over medium heat. Melt pork lard in pan and add onion. Cook low and slow until onion starts to caramelize, about 20 minutes. Add syrup and cook another 3-5 minutes until onion mixture is dark and sticky. Season with salt and pepper 
  2. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. Transfer to a plate and cover to keep warm. 
  3. Lightly toast Ciabatta buns and cover bottom half with a thin layer of grainy dijon. Top with a layer of the maple onions, two strips of the Maple Whisky Bacon, a handful of arugula leaves, the pork burger and the fried egg. Top with the other half of the bun. 
  4. Serve immediately. 

Mediterranean Market Breakfast

  1. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. In the last minute of cooking, add the feta cheese and allow to melt. Transfer to a plate and cover to keep warm. 
  2. Lightly sautee the kale, just until wilted.
  3. Toast the focaccia bread then top with olive tapenade, sauteed kale, sliced tomato, sausage patty and an egg. Top with the other piece of foccacia. 
  4. Serve immediately. 

Chorizo Sunrise 

  1. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. Transfer to a plate and cover to keep warm. 
  2. Combine the mayo, hot sauce and cilantro. Spread in a thin layer over toasted buns.
  3. Top each bottom half of a bun with avocado, sausage patty, lettuce, tomato and fried egg. Cover with top layer of bun. 
  4. Serve immediately.

An Apple A Day 

  • 2 Pork & Sage Burgers
  • Blue or Sharp Cheddar Cheese
  • 2 Pretzel Buns, lightly toasted
  • 2 tbsp Red Wine Vinegar
  • ½ tsp Maple Syrup
  • Salt & Pepper
  • 1  Apple, peeled, cored and grated
  • 1 tbsp chopped Sage leaves
  • 1 small Red Onion, finely sliced
  • 1/4 of a Red Cabbage, finely sliced
  • 2 tsp wholegrain mustard
  • 2 Pastured Chicken Eggs, fried sunny side up or over easy 
  1. Mix the vinegar and syrup together with a fair amount of salt and pepper. Stir in the apple, sage leaves, onion, cabbage and mustard. Set aside to soften and allow flavours to mingle while the burgers cook. 
  2. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. In the last minute of cooking, add the blue or cheddar cheese and allow to melt. Transfer to a plate and cover to keep warm. 
  3. Toast the bun and top with cabbage mixture, pork patty, fried egg and the other half of the bun. 
  4. Serve immediately.

Beer For Breakfast

  1. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. In the last minute of cooking, add the swiss cheese and allow to melt. Transfer to a plate and cover to keep warm. 
  2. Lightly toast the pretzel buns. Top the bottom half with some dijon mustard, the pork burger, a few slices of red onion, the fried egg and top with the other half of the pretzel bun. 
  3. Serve immediately.

The Hangover Cure

  1. Lightly oil the grill or frying pan, then cook the burgers, flipping once, until cooked through. In the last minute of cooking, add the cheddar cheese and allow to melt. Transfer to a plate and cover to keep warm. 
  2. Lightly toast the buns. On the bottom half of the bun spread a layer of bacon jam, top with pork burger, some pickles slices and the fried egg. Spread a good layer of the Whisky Tomato Ketchup on the top half of the bun and place atop the fried egg. 
  3. Serve immediately.

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