The Ultimate Breakfast Burger
Prep Time: 15 minutes
Cook Time: 15 minutes
The ultimate “griddle” breakfast burger truly is a breakfast fit for a champion. Savory layers include a sunny side egg, a juicy hamburger patty topped melted sharp cheddar cheese, thinly sliced avocado, caramelized onions, homemade spicy tomato salsa, and finished on a grilled dutch crunch bun.
For the Spicy Tomato Salsa
- 2 cups cherry tomatoes, cut in half
- 3 cloves garlic, sliced thin
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. red chili flakes
- 1 tbsp. butter
- 1 tbsp. kosher salt
For the Burger
- 1½ lbs. ground beef
- 1 tbsp. kosher salt
- 2 tsp. freshly black pepper
For the Breakfast Burger
- 4 eggs, sunny side up
- 4 each hamburger patties
- 1 avocado, sliced thin
- 2 medium onions, julienned, sauteed
- 4 slices sharp cheddar cheese
- 4 each bun of choice halved, lightly buttered, grilled
- 4 tbsp. mayo
- Spicy tomato salsa
- Kosher salt and freshly ground pepper to taste
Turn the Bull sidekick burner onto high heat. With a non-reactive sauté pan, add the olive oil and sliced cherry tomatoes and sauté for six minutes, stirring occasionally. Add the salt.
Add the garlic and red pepper flakes and sauté for a few minutes, using your spoon to break down the tomatoes into a sauce.
Add the balsamic and sauté for a couple more minutes.
Turn the heat off and fold in the butter until completely melted.
Transfer to a non reactive container and let it cool down completely to thicken.
Mix all the ingredients and form four patties to cook on the griddle and set aside.
Turn all three knobs on the Bull griddle to high heat and preheat for five minutes.
Add some olive oil to one half and sauté the onions. Stir occasionally, until completely done, around 12 minutes total. Remove from heat and set aside until ready to use.
On the other side and while onions are sautéing, add olive oil and place the four burger patties down to cook. After five minutes, turn the burger over, top with the sliced cheese, and finish cooking until clear juices run out, around 10 to 12 minutes total. Once done, remove from heat and set aside.
With the bench scraper or metal spatula, remove residue.
Add butter and crack open four eggs on one side and allow them to cook to sunny-side up. Do not flip the eggs. After five minutes, turn the far left burner off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness. Carefully remove from the griddle and place on sheet pan.
On other clean side, add butter and place the buns face side down, grilling for about six minutes total, until a nice crust forms.
To assemble, add mayo to bottom layer of bun, followed by caramelized onions, hamburger patty with melted cheese, sliced avocado and top with homemade spicy tomato salsa. Add top bun and pierce the Bull steak knives down through top the bun, running through the burger, piercing the egg yolk and serving immediately for your company to devour!
Recipe from Bull Outdoor Products.