Enjoy breakfast for dinner or dinner for breakfast with this over-the-top delicious Breakfast Burger recipe. Juicy beef-and-sausage patties are topped with bacon, melty cheddar, and a runny egg with creamy maple sriracha sauce on toasted brioche buns. It doesn’t get much better than this!
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Juicy burgers with brunch-y vibes.
These breakfast burgers come fully loaded with some of the best burger fixin’s (ahem, bacon), and their flavor is downright addictive too.
Even though its title is “breakfast burger,” this recipe is appropriate at all times of day. We had ours for “brinner” with a simple Arugula Salad. Since the breakfast burger patties are made with ground beef, they are a protein-packed meal, and the “extras” (bacon, that glorious egg) keep them indulgent enough for bonafide weekend brunch or afternoon cookout.
- A TRUE Brunch. Brunch = breakfast + lunch, but usually it just means eating breakfast foods a little bit later in the morning. But these burgers truly combine the best of both meals into one epic bite.
- Ultra-Juicy Patties. Beef and sausage keep the burgers tender, juicy, and flavorful.
- Epic Toppings. To complement those juicy patties, we go all out with a creamy sriracha maple sauce, peppery arugula, melty sharp cheddar, crispy bacon, and a fried egg (I like ’em runny, but you do you).
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Bacon. Brings the salty (and the smoky) to these beauties.
- Ground Beef. Or ground turkey, if you prefer.
- Breakfast Sausage. Adds flavor and richness to the patties.
- Maple Syrup. Gives these burgers that breakfast flair with a touch or sweetness.
- Whole Grain Mustard. Adds some zip and bite to balance out the salty bacon and sweet maple syrup.
- White Cheddar Cheese. My motto for cheese with these breakfast burgers is the sharper the better.
- Brioche Buns or English Muffins. Or go bunless if that’s more your style.
- Eggs. Cook your eggs however you please.
- Arugula. I feel like every burger needs just a little green and I love the bold, peppery freshness the arugula adds.
- Sauce. Made with mayo or Greek yogurt, maple syrup, and sriracha for a sauce that’s creamy, sweet, and spicy all at the same time.
How to Make a Breakfast Burger
Cook the Bacon. Oven Baked Bacon is my favorite method.
Make the Sauce. Set aside.
Form the Patties (photo 1). Mix the burger patty ingredients together and shape into four patties.
Cook the Patties (photo 2). Cook the burgers, flipping once, until cooked through either outside on your grill or inside on a grill pan over medium-high heat.
Make Them Cheesy (photo 3). Top with cheese, let it melt, and then remove the burger from the grill.
Fry the Eggs. Cook them to your desired level of doneness.
Assemble (photo 4). Layer the sauce, arugula, patty, bacon, and egg on the buns or English muffins. ENJOY!
What to Serve with Breakfast Burgers
This breakfast burger recipe is topped with bacon, sriracha maple sauce and fried eggs for a satisfying meal you can enjoy anytime of day!
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For the Burgers:
- 6 slices bacon
- 1 pound lean ground beef or turkey
- ½ pound breakfast-style sausage in bulk or casings removed
- 1 tablespoon pure maple syrup
- 1 tablespoon whole grain mustard
- 2 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 ounces freshly grated white cheddar cheese
- 6 brioche burger buns or English muffins
- 6 large eggs
- Fresh arugula
- Canola oil for cooking the burgers
For the Sauce:
- ⅓ cup mayo or plain Greek yogurt I used yogurt
- 1 tablespoon pure maple syrup
- 1 tablespoon Sriracha
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Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate and lightly pat dry.
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In a small bowl, stir together the sauce ingredients: mayo, maple syrup, and sriracha. Set aside.
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In a large bowl, lightly combine the ground beef, sausage, maple syrup, mustard, garlic, salt, and pepper just until combined. Shape into 6 patties that are about 4 1/2 in in diameter, being careful not to compact the meat.
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Heat a large skillet over medium-high heat. Once it’s hot, add a little oil to the skillet to prevent sticking. Add the burger patties then cook on the first side for 3 minutes. Flip, and continue cooking on the second side until the meat reaches 165°F on an instant read thermometer, about 3-4 minutes more. In the last few minutes of cooking, add the cheese and allow to melt. Transfer to a plate and cover to keep warm.
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If desired, lightly toast the buns while the burgers cook.
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Fry the eggs over medium heat in the same skillet you used to cook the burgers, either sunny side up or over easy, cooking the yolks to your desired level of doneness (I like mine fairly runny).
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To assemble the burgers, top the bottom of each bun with a bit of the sauce, then add the arugula, burger patties, bacon, and fried egg. Place the second half of the bun on top. Enjoy immediately.
- TO STORE: Place patties in an airtight storage container in the refrigerator for up to 2 days.
- TO MAKE AHEAD: Uncooked and tightly wrapped burger patties can be stored in the refrigerator for 1 day or frozen for 1 month. Let thaw overnight in the refrigerator. Allow uncooked patties to come to room temperature prior to grilling.
Serving: 1burgerCalories: 964kcalCarbohydrates: 45gProtein: 47gFat: 66gSaturated Fat: 27gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 452mgSodium: 1628mgPotassium: 520mgFiber: 0.2gSugar: 4gVitamin A: 1325IUVitamin C: 2mgCalcium: 300mgIron: 4mg
