📝 About This Recipe
This ultimate morning indulgence bridges the gap between a classic diner smash burger and a hearty country breakfast. Featuring a juicy beef and pork sausage blend patty, crispy maple-glazed bacon, and a perfectly runny sunny-side-up egg, it’s a symphony of savory and sweet flavors. Topped with a zesty 'Morning After' sauce and nestled in a toasted brioche bun, this burger is designed to cure any craving and start your day with a culinary bang.
🥗 Ingredients
The Meat Blend
- 12 ounces Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 8 ounces Pork Breakfast Sausage (bulk sausage, casings removed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Morning After Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Maple Syrup (grade A dark for depth)
- 1 teaspoon Sriracha (adjust for heat preference)
- 1/4 teaspoon Smoked Paprika
The Toppings & Assembly
- 4 pieces Brioche Buns (split and buttered)
- 8 strips Thick-cut Bacon (cooked until crispy)
- 4 slices Sharp Cheddar Cheese
- 4 pieces Large Eggs (at room temperature)
- 4 pieces Hash Brown Patties (frozen or fresh, fried until golden)
- 2 tablespoons Unsalted Butter (divided for buns and eggs)
👨🍳 Instructions
-
1
In a medium bowl, whisk together the mayonnaise, maple syrup, sriracha, and smoked paprika until smooth. Cover and refrigerate to let the flavors marry while you prepare the burgers.
-
2
In a large mixing bowl, gently combine the ground beef and the pork sausage. Do not overwork the meat; mix just until combined to ensure a tender patty. Divide into 4 equal balls (about 5 ounces each).
-
3
Cook the bacon strips in a large cast-iron skillet over medium heat until crispy. Drain on paper towels, but leave about 2 tablespoons of the rendered bacon fat in the skillet for extra flavor.
-
4
While the bacon drains, cook your hash brown patties according to package instructions (pan-frying in a little oil until deeply golden and crunchy is best).
-
5
Wipe the skillet slightly if needed, then heat over medium-high until shimmering. Place the meat balls in the skillet, leaving plenty of space between them.
-
6
Using a heavy spatula (and a second tool to press down if needed), smash each ball into a flat patty about 1/2 inch thick. Season the tops generously with salt and pepper.
-
7
Sear the patties undisturbed for 3-4 minutes until a dark, caramelized crust forms. Flip the patties carefully.
-
8
Immediately place a slice of cheddar cheese on each patty. Cover the skillet with a lid for 1 minute to melt the cheese perfectly. Remove patties and let them rest on a warm plate.
-
9
In the same skillet (or a separate non-stick pan), melt 1 tablespoon of butter. Crack the eggs into the pan and cook sunny-side up for 2-3 minutes until the whites are set but the yolks remain runny.
-
10
While the eggs cook, melt the remaining butter in another pan or use the toaster to brown the cut sides of the brioche buns until they are golden and fragrant.
-
11
To assemble, spread a generous tablespoon of the 'Morning After' sauce on both the top and bottom toasted buns.
-
12
On the bottom bun, layer the cheesy patty, followed by a crispy hash brown, two slices of bacon, and finally the sunny-side-up egg.
-
13
Place the top bun over the egg. Serve immediately while the egg yolk is ready to break and create a natural sauce for the burger.
💡 Chef's Tips
Use a cold meat blend to ensure the fat doesn't melt before hitting the pan; this creates better texture. Don't press down on the patties after the initial smash, or you'll squeeze out all the delicious juices. For a cleaner eat, you can flip the egg to make it 'over-easy,' though the runny yolk is the signature of this dish. If you can't find brioche, a high-quality potato roll is an excellent substitute that holds up well to the moisture. Season the eggs with a tiny pinch of salt and pepper as they cook to ensure every layer is flavored.
🍽️ Serving Suggestions
Serve with a side of extra-crispy tater tots or a light fruit salad to balance the richness. Pairs perfectly with a spicy Bloody Mary garnished with celery and a pickle. For a non-alcoholic option, a cold brew coffee with a splash of cream cuts through the savory fat beautifully. Offer extra maple syrup on the side for those who love a sweet-and-salty 'gridle' style experience.