Reinvent the classic hamburger with these sausage and bacon patties topped with BBQ mayo and a fried egg, all loaded onto a spicy cornbread waffle bun.
Breakfast Sausage Burger
- 1 Tbsp sea salt or Kosher salt
- 1 Tbsp ground dried sage
- 1 tsp crushed red pepper flakes
- ½ tsp ground coriander
- ¼ tsp ground ginger
- ¼ tsp ground dried thyme
- ¼ tsp cayenne pepper
- 2 pounds ground pork
- 1 pound bacon, cut in thick slices
- 6 - 8 very thick slices aged Cheddar cheese
- 6 - 8 eggs
- ¼ cup mayonnaise
- 2 - 4 Tbsp BBQ Sauce or your favourite prepared mustard
Jalapeño ’n’ Cheese Cornbread Waffles
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 2 tsp sea salt or kosher salt
- 1 jalapeno pepper, seeded and finely chopped
- ½ - 1 cup aged Cheddar cheese, grated
- 4 large eggs
- ½ cup vegetable oil
- 1 ½ cups buttermilk
To Make
Breakfast Sausage Burgers
1. Breakfast sausage burgers: Line a baking sheet with waxed paper or parchment paper.
2. In a large bowl, stir together the salt, sage, red pepper flakes, coriander, ginger, thyme and cayenne pepper until well combined. Using your hands, mix the ground pork into the spices until the spices are evenly distributed throughout the meat. Divide the meat mixture into 6 to 8 equal balls, and then form each one into a burger patty.
3. Arrange the patties on the baking sheet, and freeze them for 30 minutes so the flavours can meld while you clean up and then prepare the waffles, the bacon and your grill.
Jalapeño ’n’ Cheese Cornbread Waffles
1. Jalapeño ’n’ cheese cornbread waffles: In a medium bowl, combine the cornmeal, flour, baking powder, salt, jalapeño peppers and cheese until well mixed.
2. In a separate bowl, beat the eggs. Whisk in the vegetable oil and buttermilk until thoroughly blended. Pour the wet ingredients into the cornmeal mixture, and whisk until well blended.
3. Grease and preheat the waffle iron. Add 1 to 2 cups of the batter, close the lid and cook the waffle(s) until it is brown, crisp and cooked. Transfer the cooked waffle(s) to a plate, and keep warm either in your oven or on the cool side of your grill. Repeat with the remaining waffle batter. (You should have 12 to 16 waffles.)
4. Finish burgers: Prepare your grill for direct grilling, medium heat. Line a plate with paper towels.
5. Place the bacon on the grill and cook until the fat starts to render and crisp. Transfer to the paper towels to drain, and set aside.
6. Place the burgers on the grill and cook until colour has been established, 8 to 10 minutes. Flip the burgers, and arrange 2 to 3 strips of bacon and a thick slice of cheese on each patty. Close the lid of your grill and continue to cook the burgers until the internal temperature of the meat reaches 160°F. Remove from the grill and keep warm while you finish the rest of the dish.
7. Preheat a skillet on your grill side-burner or on the stove. Once it is hot, add the eggs and fry, sunny side up, until the whites are set but the yolks are still runny. Remove from the heat.
8. To assemble: In a small bowl, mix the mayonnaise and Slow Smoke Gold together. Smear some of the mixture on a waffle, and add a burger patty and a fried egg. Top with another waffle. Serve immediately—with a stack of napkins!
