Mixing ground chuck and breakfast sausage creates an ultra-savory burger that we love to eat at brunch, dinner, or any time we can get our hands on one.
Egg-Wrapped Burgers with Bacon Jam
- 1½ pounds bacon, chopped
- 1 large yellow onion, diced
- 2¼ teaspoons kosher salt, divided
- ½ cup water
- ¼ cup firmly packed light brown sugar
- ¼ cup sherry vinegar
- 1½ teaspoons chopped fresh thyme
- 2¼ teaspoons ground black pepper, divided
- ¼ teaspoon plus ⅛ teaspoon ground red pepper, divided
- ½ pound ground chuck
- ½ pound breakfast sausage
- ¼ cup shredded sharp Cheddar cheese
- 2 tablespoons unsalted butter
- 8 large eggs, divided
- 4 tablespoons chopped fresh chives, divided
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 8 dinner rolls, halved and toasted
- In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp, about 30 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Add onion and 1 teaspoon salt; cook until tender, about 10 minutes. Stir in bacon, ½ cup water, brown sugar, vinegar, thyme, 1 teaspoon black pepper, and ¼ teaspoon red pepper; cook until thickened, 10 to 15 minutes. Let cool until ready to serve.
- In a large bowl, stir together beef, sausage, cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper until combined. Divide mixture into 8 portions, and shape each portion into a patty.
- In a large cast-iron skillet, melt butter over medium-high heat. Add patties; cook, turning once, until browned and a meat thermometer inserted in center registers 145°, 4 to 5 minutes per side. Remove from skillet; wipe skillet clean.
- Reduce heat to medium-low, and spray skillet with cooking spray. Add 1 egg, spreading in a thin layer. Sprinkle with 1½ teaspoons chives, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; cook until light golden brown, 1 to 2 minutes. Carefully turn, and place 1 patty in center of egg, folding edges over. Repeat procedure with remaining eggs, salt, pepper, chives, and patties.
- In a small bowl, stir together mayonnaise, hot sauce, and remaining ⅛ teaspoon red pepper. Serve patties on toasted rolls with bacon jam and spicy mayonnaise.