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The great breakfast burger

The great breakfast burger

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 8

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

  • Freezable (Raw burger can be frozen)
Nutrition: per serving
NutrientUnit
kcal801
fat47g
saturates18g
carbs64g
sugars10g
fibre4g
protein34g
salt5.29g
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Ingredients

  • 1 medium onion , roughly chopped
  • 2tbsp 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
GOOD FOOD TIP

If you are watching your salt and saturated fat intake, omitting the bacon and cheese reduces the salt count of each burger to 4.35g and the saturated fat to 11g. Remember, though, these burgers are an indulgent treat!

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

Rating: 5 out of 5.6 ratings
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