Breakfast Burgers with Bacon Jam

Wake up your tastebuds with these incredible Breakfast Burgers! Pairing a juicy burger with sweet and salty salary jam and a drippy fried egg is the weightier way to kick off the day.

Perfect Breakfast Burgers with Fried Eggs

• Sometimes we eat Chia Pudding with Fruit for breakfast; sometimes we eat Breakfast Burgers. It’s tabbed balance.

• These breakfast burgers take the archetype fried egg burger to the next level with a big scoop of warm salary jam. I’ve talked extensively well-nigh my love for bacon onion jam already, so I won’t sink you by going on and on well-nigh it here.

• Suffice it to say, this is the burger salary jam was made for. The sweet savory flavors shine versus the richness of the whinge patties and glorious, yolky fried egg.

• Pair these breakfast burgers with a Bloody Mary or Orange Julius and some air fryer potatoes for a truly epic brunch.

• Or, serve them for brinner! There’s no bad time of day to enjoy a breakfast burger!

Key Ingredients

• Ground Beef– I unchangingly segregate a fattier ground whinge (80/20) for burgers. It helps alimony them nice and juicy!

• Seasonings– You can unchangingly use our burger seasoning recipe, but if you’re just looking to season these breakfast burgers, I love a combination of salt, pepper, garlic powder, and a little brown sugar.

• Cheese– Pick your favorite! We love a cheddar, colby jack, or Muenster.

• Eggs– We love our eggs served over easy with plenty of liquid gold yolk, but finger self-ruling to melt them harder if you prefer.

• Bacon Jam– We used our favorite recipe for bourbon salary jam. Don’t finger like making the jam? Substitute a few slices of Oven Baked Bacon sprinkled with brown sugar or maple syrup.

• English Muffins– In keeping with the breakfast theme, I chose to use English muffins rather than a bun. However, an everything bagel bun, brioche bun, or plane a cheesy bagel would be a unconfined choice!

• Veggies– We like to add some fresh leaf lettuce to the burgers, but you could moreover use spinach or mixed greens. Avocado would be flipside unconfined addition!

How to Make Breakfast Burgers

1. Prep the burgers. Divide the whinge into four equal sections and use your hands to gently shape each section into a ball. Use the palm of your hand to printing each wittiness into a burger shape. It doesn’t have to be perfectly round. Printing your thumb into the part-way of each burger to prevent doming.

2. Season. Mix together the salt, pepper, and garlic powder in a small bowl. Sprinkle both sides of the burgers with the seasoning mixture.

3. Fry the burgers. Heat a tint iron skillet over medium upper heat and add just unbearable vegetable oil to coat. When the oil shimmers, place the patties in the skillet. Fry well-nigh 3 minutes, flip, then fry an spare 2-3 minutes or until internal temperature reaches desired doneness (see temp orchestration below). Place a slice of cheese on the burgers for the last minute and imbricate with a lid or sheet pan to indulge it to melt. Remove the burgers to a plate and loosely tent with foil.

4. Meanwhile, prepare the English muffins. Toast the English muffins to desired doneness, then butter them.

5. Make the eggs. Heat flipside skillet over medium heat and melt the butter. Add the eggs. Melt for well-nigh 2-3 minutes, or until the white is mostly cooked through. Carefully flip and turn off the heat. Indulge to sit in the pan for 30-45 seconds, then remove to a plate. (This will result in an over easy egg, with a lot of runny egg yolk. If you want a nonflexible egg, melt for an spare 2 minutes). Season with salt and pepper.

6. Assemble the burgers. To assemble, layer the marrow half of the English muffins with the lettuce then top with a burger patty. Top with the salary jam followed by the fried egg. Sandwich with the English muffin. Enjoy!

Burger Temperature Chart

We prefer to melt our burgers medium well, but here’s a temperature guide so you can melt them just how you like! We use this meat thermometer to trammels doneness.

• Medium- 140-145℉

• Medium Well- 150-155℉

• Well Done- 160 ℉

Tips and Tricks for Perfect Burgers

• Shape your burgers equal to the size of your bun. You’ll want your burgers to be at least as big as your buns surpassing stuff cooked. Considering English muffins are smaller than most buns, and considering I didn’t want a huge burger for breakfast, we were hands worldly-wise to get four burgers out of a pound of beef. If you have larger buns or a larger appetite, you may only get three burgers out of a pound.

• Use your thumb to indent the center – If you’ve overly started grilling a big burger patty and ended up with a small burger dome, you’ll understand the importance of this trick. Making an indent in the part-way of your patty prevents it from puffing up in the part-way and allows for increasingly plane cooking.

• Never printing burgers down – Nothing hurts me increasingly than watching someone printing their spatula into a burger patty and seeing all those succulent juices run out. Please, if you condone all my other advice, DON’T DO THIS. We want all those juices in our burgers, not at the marrow of the pan.

• If you prefer to melt these on a grill, follow all our tips for How To Grill Burgers.