The great breakfast burger

The great breakfast burger

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(6 ratings)

Prep: 20 mins Cook: 35 mins Plus chilling

More effort

Serves 8
Start the day with this flavour-packed breakfast sausage burger with bacon, cheese and tomato relish

Nutrition and extra info

  • Raw burger can be frozen

Nutrition: per serving

  • kcal801
  • fat47g
  • saturates18g
  • carbs64g
  • sugars10g
  • fibre4g
  • protein34g
  • salt5.29g


  • 1 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp tomato ketchup
  • 1 tbsp oyster sauce
  • 1kg sausagemeat, or meat squeezed from 16 large sausages
  • 1 egg yolk
  • 25g pack flat-leaf parsley, leaves chopped
  • 8 slices melting cheese (we used havarti)

To serve

  • 8 grilled rashers streaky smoked bacon
  • 8 ciabatta buns, halved
  • tomato relish



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  1. Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.

  2. To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.

  3. While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.

  4. Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.

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Comments, questions and tips

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7th Aug, 2018
Definitely had the 'wow!' factor - a fabulously indulgent breakfast that made lunch largely unnecessary. I made it for two, using a quarter of the recipe, which worked well apart from the onion mix, which was too small to work in my food processor. I eventually got the job done (just) with a stick blender. Next time I'll probably use slightly less sausage meat too. The napkin is an essential ingredient, especially if going the whole hog and including a fried egg!
18th Apr, 2015
Made these for my husband's birthday brunch and they went down a storm. Mixed everything together in the food processor which made everything a bit too sloppy. Managed to get 12 burgers in total so probably slightly healthier, and used half a slice of cheese each and served in breakfast muffins. One of my friends told me she still has fantasies about eating hers! They are quite a faff to put together but worth the effort.
1st Aug, 2012
Very easy to make and even easier to eat , very tasty
blake1313's picture
3rd Mar, 2012
I used italian turkey sausages, canadian bacon and light havarti. It reduced the fat considerably. The sausages I used were slightly salty, so the tomato relish was a nice contrast. I also had some leftover sauteed spicy mushrooms with garlic, which I added to the mixture and it was yummy. There was nothing left over. Makes a nice lunch with some roasted sweet potato wedges
27th Jul, 2010
i used irish sausage and cheese with chilli flakes in it, wonderful. my partner and i had 2 each on 2 occasions before i read the nutritional information!! i haven't dared make them again since as 1 just isn't enough for me, and 1600 kcals & 94g of fat is ludicrous.
20th Oct, 2009
The single best hangover breakfast ever! Throw an egg on top and its magical!
13th Jul, 2009
Don't think I'd be able to cope with a burger for breakfast - but then I don't like eating in the morning! Would like to try though - maybe for lunch (when I'm starving because haven't eaten!)
15th Jan, 2020
When I make these the burgers just fall apart and stick to the pan when I fry them. What am I doing wrong?
lulu_grimes's picture
15th Jan, 2020
Hi, It's possible that the sausages you are using are a meatier and drier variety and the meat isn't sticking so well, good quality sausages with few added ingredients can be like this. It's important to really make sure the egg and onion paste are well distributed through the meat to help everything stick together, you can try adding the whole egg if you think it will help, this will make the burger softer so perhaps add half the first time you try it. I hope this helps.
18th Jan, 2020
Thanks for your advice. I actually used Waitrose sausagemeat, mixed the whole mix up in a food processor so the egg and onion paste was well mixed in. More egg is definitely a good idea. I also may have used too much oyster sauce and ketchup in the mix.
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