The Art of Cooking the Perfect Breakfast Burger

As I begin to prepare the breakfast burger, I'm reminded of my father's old technique for making burgers out of ground sausage. It's a simple yet effective method that requires some finesse and attention to detail. The key is to get the patty just right - not too thick, not too thin, but just the right consistency to hold its shape on the grill.

I start by forming the patties and seasoning them with salt and pepper. Then, I heat up my griddle over medium-high heat, making sure it's nice and hot. Next, I add a little bit of oil to the pan and drop in the patties, giving them a nice sear on both sides. The key is to not press down too hard on the patty, as this can squeeze out all the juices and make the burger dry.

As the patties cook, I start thinking about the toppings. I like to use a combination of flavors to add depth and complexity to the dish. First, I sprinkle some chopped jalapenos over the top of each patty - they add a nice spicy kick that complements the richness of the cheese. Next, I drizzle on a little bit of Maple hot sauce - it's a game-changer. The sweetness of the maple balances out the heat of the jalapenos perfectly.

While the patties are cooking, I'm also working on the bread. I've got some store-bought chabata rolls that I'm hollowing out to make them slightly smaller. This will give me some extra room to add my favorite toppings without overwhelming the patty. To finish off the bread, I slather both sides with a little bit of garlic butter - it's the perfect addition to bring everything together.

Now that our patties are cooked and the bread is ready, we can start assembling the burger. First, I place a slice of cheese on top of each patty - I like to use a funky cheese that adds a unique flavor profile to the dish. Next, I add a spoonful of mayonnaise or mustard - it's up to personal preference. Finally, I top everything off with a layer of chopped chabata rolls and a sprinkle of black pepper.

The final touch is a drizzle of Maple hot sauce over the entire burger. It's the perfect finishing move, adding a sweet and spicy kick that elevates the dish from good to great. And finally, we add the yolk - a perfectly cooked egg adds creaminess and richness to the burger.

As I take my first bite of the breakfast burger, I'm reminded why this dish is one of my favorites. The combination of flavors and textures is absolute perfection - the crispy bread, the gooey cheese, the spicy jalapenos, and the rich yolk all come together in a culinary symphony that never fails to impress. And let's not forget the crunch of the chabata roll - it adds a satisfying textural element to the dish that takes it from good to great.

The best part about cooking this breakfast burger is the freedom to customize it to your liking. Want more or less cheese? Add some diced ham or bacon for extra protein? The options are endless, and I love that about this dish. It's a reminder that cooking is all about experimentation and creativity - don't be afraid to try new things and see what works.

As I finish up the last bite of my breakfast burger, I'm filled with a sense of satisfaction and contentment. This dish may seem simple on the surface, but trust me when I say it's anything but. With its perfect balance of flavors and textures, this breakfast burger is sure to become a new favorite in your household - so go ahead, give it a try, and see what all the fuss is about!

"WEBVTTKind: captionsLanguage: enso today I'm making my breaking the fast burger it's a breakfast Burger you can PR this at home and Grill it at your own tail gate I love breaking the fast a lot of people when I put breaking the fast on Instagram they're like oh I get it breakfast we're breaking the overnight fast yes that's exactly where the word came so we're hopefully going to do it right now Jeezy you're my Su Chef we're going to put some bacon into the burger so if you could chop up the art crisp bacon what and then I'm going to yeah man it's breakfast well you're putting the bacon crispy bacon in the burger in the burger it first not raw raw cuz sometimes people like their burger not cooked all the way through but we got to cook that bacon all the way through so that's why it's going down like that into my 3/4 of a pound of Chuck some Hungarian paprika where did you get that from your pantry yeah I got it from the pantry Jeff all right now usually at this point Sunny's pantry is only just Hungarian PA yeah that and chips and cereal yeah exactly your spice counter a nice good pinch of salt usually it's about a teaspoon per pound so 3/4 of a teaspoon of salt will handle this I eyeball that not so much though cuz we got a little bit of pepper I mean a little bit of bacon going in some black pepper and then jez just throw that bacon in the bowl right here I mean that can't be bad right there I'm going to mix it up look at that chop beautiful nice and to what else you need all right so I'm going to get you in jalapeno off the grill really quick I'm going to show you how I like to mix my meat I usually take the less dominant hand I'm left-handed I take the right I make pic fork and then I just kind work that right yeah I just kind of move it in circles until I feel like everything is mixed it like maybe eight turns and then you're going to have it and then have that again this is going to make four balls and what I like to do with those just put them right there on a little tray put them on the grill I got a uh cast iron grill over my direct heat smart I love the cast iron grle going on the grill and it's The Griddle side of that you get all the good flavor of the beef staying in the beef exactly now we're cooking all these recipes here these tailgating recipes on a gas grill but you can easily use the portable grills that are really popular at tailgates the gas powered or even the electric grills that they now make that you can plug into a cigarette lighter in your car amazing or if you go to the grocery store you can buy like the little aluminum foil grill that's got aluminum stand and it's like five bucks you use it once throw it away all right so on my grill here jezy I'm going to get that pepper I told you about we're using one whole jalapeno pepper for four of our sandwiches here or Burgers so it's not going to blow your lid off chop everything oh that was really cute with the hilt side of the actual knife you're getting the stem off that's very iron cheffy of you please leave the skin yeah I want the skin I want everything all right so I've already got some right here on the griddle what I like to do is drop the balls down and then give them a nice smoos you got to smoos them Jeff you've done this I love it it's my technique and I I I I live and die by it I think it makes Better Burgers it really does plus you need to smush it because it's going to seize up and tighten up on you and get a little bit smaller we want to make sure that we're smooshing away all right let me f that over nice Char look at that Char over here I smell nice Char I love the Crusty bits I love a crusty crusty edge of a burger as well nice Char wow all right so flip those and then I like to put a little bit of aago cheese slices on nice funky cheese too we smell that earlier it talks to you all right so those are on while that's gently melting cuz we don't want it to completely melt to where it's covering the griddle and not the actual Burgers going to bring off our bread wrap this for you yeah it's really hot Jeezy don't mess with your gentle fingers all right you can do this with tongs at home but I've got as best as hands so these are just chabata rolls I went to the uh grocery store bakery side got jaata rolls you go to the dairy section where they got the butter and they've got that butter that's already herbed garlic it's already made for you you can use it for like garlic bread and what I do is I slather both sides of the chabata Roll but the very top of the chabata Roll I hollow out a little bit of that bread cuz something needs some space I'm going to tell you about that something in a second so I'm going to make a dipping sauce or actually a drizzle sauce either way some hot sauce and some maple syrup because this is breakfast oh my God I almost forgot yeah it's breakfast time my dad used to always make burgers out of ground sausage I mean it makes a breakfast Burger ground sausage yep it all makes sense all right so now that our cheese is melted get these bad boys off the grill smells great I love I I mean I'm really salivating right now I know it's breakfast but my mind's thinking Burger but I'm wondering how you're going to finish the breakfast portion of this and I have a feeling I know what you're going to you already know all right get this plate build it up for you so remember look at that we've already got flavor built in store bought come in here give yourself a nice little Patty going to come in here with a quick little drizzle of our Maple hot sauce oh man that cheese that cheese is funky it is funky right you're not going to forget about it little bit of our jalapenos that's going to light up a lot that cheese my eyes are watering I love AA I was raised on light their resistance oh there there I knew it was coming on it baby oh shal yes aka the shal of it all we got to cut that get that R get that yolk run a little bit more of this drizzle drizzle you know you need a little pinch of salt on the yolk some black pepper oh man too and then just like I love you put the top on it you got a little bit of that bread scooped out so the yolk doesn't immediately collapse and then you just go in jeez oh you are going to be messy get this out of your way for you look it up now Jeezy I can cut it for you I was going to say but the yolk is yes please I like I like to use a chabata too cuz it's like the it's English muffin es scary you know makes you feel like you're doing something other than a burger you know there you go woo hot don't hurt yourself this is real it's real what are you RTC RTC real time cooking this is this what we do here oh oh my God you okay how's your dentures it's a joke everybody saying no I made Walker jokes for 5 years now wait it's true I'm going to need one talk to me jezy I'm going to need half of that talk to America the chewata is everything the butter you put on is right after that and the crunch I heard it it really it just lends a whole you just you could eat just this bread it's so delicious but then that Maple that hinted and the chopped CH pepper just perfect the stinky cheese this is just an amazing start to breakfast goso today I'm making my breaking the fast burger it's a breakfast Burger you can PR this at home and Grill it at your own tail gate I love breaking the fast a lot of people when I put breaking the fast on Instagram they're like oh I get it breakfast we're breaking the overnight fast yes that's exactly where the word came so we're hopefully going to do it right now Jeezy you're my Su Chef we're going to put some bacon into the burger so if you could chop up the art crisp bacon what and then I'm going to yeah man it's breakfast well you're putting the bacon crispy bacon in the burger in the burger it first not raw raw cuz sometimes people like their burger not cooked all the way through but we got to cook that bacon all the way through so that's why it's going down like that into my 3/4 of a pound of Chuck some Hungarian paprika where did you get that from your pantry yeah I got it from the pantry Jeff all right now usually at this point Sunny's pantry is only just Hungarian PA yeah that and chips and cereal yeah exactly your spice counter a nice good pinch of salt usually it's about a teaspoon per pound so 3/4 of a teaspoon of salt will handle this I eyeball that not so much though cuz we got a little bit of pepper I mean a little bit of bacon going in some black pepper and then jez just throw that bacon in the bowl right here I mean that can't be bad right there I'm going to mix it up look at that chop beautiful nice and to what else you need all right so I'm going to get you in jalapeno off the grill really quick I'm going to show you how I like to mix my meat I usually take the less dominant hand I'm left-handed I take the right I make pic fork and then I just kind work that right yeah I just kind of move it in circles until I feel like everything is mixed it like maybe eight turns and then you're going to have it and then have that again this is going to make four balls and what I like to do with those just put them right there on a little tray put them on the grill I got a uh cast iron grill over my direct heat smart I love the cast iron grle going on the grill and it's The Griddle side of that you get all the good flavor of the beef staying in the beef exactly now we're cooking all these recipes here these tailgating recipes on a gas grill but you can easily use the portable grills that are really popular at tailgates the gas powered or even the electric grills that they now make that you can plug into a cigarette lighter in your car amazing or if you go to the grocery store you can buy like the little aluminum foil grill that's got aluminum stand and it's like five bucks you use it once throw it away all right so on my grill here jezy I'm going to get that pepper I told you about we're using one whole jalapeno pepper for four of our sandwiches here or Burgers so it's not going to blow your lid off chop everything oh that was really cute with the hilt side of the actual knife you're getting the stem off that's very iron cheffy of you please leave the skin yeah I want the skin I want everything all right so I've already got some right here on the griddle what I like to do is drop the balls down and then give them a nice smoos you got to smoos them Jeff you've done this I love it it's my technique and I I I I live and die by it I think it makes Better Burgers it really does plus you need to smush it because it's going to seize up and tighten up on you and get a little bit smaller we want to make sure that we're smooshing away all right let me f that over nice Char look at that Char over here I smell nice Char I love the Crusty bits I love a crusty crusty edge of a burger as well nice Char wow all right so flip those and then I like to put a little bit of aago cheese slices on nice funky cheese too we smell that earlier it talks to you all right so those are on while that's gently melting cuz we don't want it to completely melt to where it's covering the griddle and not the actual Burgers going to bring off our bread wrap this for you yeah it's really hot Jeezy don't mess with your gentle fingers all right you can do this with tongs at home but I've got as best as hands so these are just chabata rolls I went to the uh grocery store bakery side got jaata rolls you go to the dairy section where they got the butter and they've got that butter that's already herbed garlic it's already made for you you can use it for like garlic bread and what I do is I slather both sides of the chabata Roll but the very top of the chabata Roll I hollow out a little bit of that bread cuz something needs some space I'm going to tell you about that something in a second so I'm going to make a dipping sauce or actually a drizzle sauce either way some hot sauce and some maple syrup because this is breakfast oh my God I almost forgot yeah it's breakfast time my dad used to always make burgers out of ground sausage I mean it makes a breakfast Burger ground sausage yep it all makes sense all right so now that our cheese is melted get these bad boys off the grill smells great I love I I mean I'm really salivating right now I know it's breakfast but my mind's thinking Burger but I'm wondering how you're going to finish the breakfast portion of this and I have a feeling I know what you're going to you already know all right get this plate build it up for you so remember look at that we've already got flavor built in store bought come in here give yourself a nice little Patty going to come in here with a quick little drizzle of our Maple hot sauce oh man that cheese that cheese is funky it is funky right you're not going to forget about it little bit of our jalapenos that's going to light up a lot that cheese my eyes are watering I love AA I was raised on light their resistance oh there there I knew it was coming on it baby oh shal yes aka the shal of it all we got to cut that get that R get that yolk run a little bit more of this drizzle drizzle you know you need a little pinch of salt on the yolk some black pepper oh man too and then just like I love you put the top on it you got a little bit of that bread scooped out so the yolk doesn't immediately collapse and then you just go in jeez oh you are going to be messy get this out of your way for you look it up now Jeezy I can cut it for you I was going to say but the yolk is yes please I like I like to use a chabata too cuz it's like the it's English muffin es scary you know makes you feel like you're doing something other than a burger you know there you go woo hot don't hurt yourself this is real it's real what are you RTC RTC real time cooking this is this what we do here oh oh my God you okay how's your dentures it's a joke everybody saying no I made Walker jokes for 5 years now wait it's true I'm going to need one talk to me jezy I'm going to need half of that talk to America the chewata is everything the butter you put on is right after that and the crunch I heard it it really it just lends a whole you just you could eat just this bread it's so delicious but then that Maple that hinted and the chopped CH pepper just perfect the stinky cheese this is just an amazing start to breakfast go\n"