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Home » Recipes » RECIPE OF THE WEEK – Hangover Breakfast Sausage-and-Egg Burger

RECIPE OF THE WEEK – Hangover Breakfast Sausage-and-Egg Burger


This breakfast burger is ultra-easy to make and perfect comfort for the side effects of an overindulgent night. The sweet-and-spicy mayo will become your new best friend, delicious on just about any burger or grilled cheese.

Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield:1 sandwich
Level: Easy


1 tablespoon mayonnaise
1/2 teaspoon Sriracha
1/2 teaspoon pure maple syrup
1 sesame-seed hamburger bun
1 lettuce leaf
1 tomato slice
3 to 4 thin rings red onion
4 ounces bulk breakfast sausage
1 teaspoon vegetable oil
1 slice Cheddar
1 large egg
Kosher salt and freshly ground black pepper


Mix together the mayonnaise, Sriracha and maple syrup in a small bowl. Spread on the inside of both bun halves. Stack the lettuce, tomato and onion on the bottom bun.

Pat and squeeze the sausage together into a ball. Put it on a piece of plastic wrap, and flatten it out into a thin patty 4 to 5 inches wide.

Heat the oil in a small nonstick skillet over medium-high heat. Remove the patty from the plastic wrap, and cook it until browned on both sides and cooked through, about 3 minutes per side. Lay the Cheddar on the patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Remove, and set the patty on the bottom bun.

Crack the egg into the skillet over medium-high heat, sprinkle with some salt and pepper and cook until the egg whites are set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Set the egg on top of the sausage patty, and top with the other bun half. Eat right away.

Copyright 2015 Television Food Network, G.P. All rights reserved.
Cook’s Note: If you can’t find bulk breakfast sausage, remove the casing from breakfast sausage links and form into 1 large patty.
From Food Network Kitchen
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