Loaded with hash browns, Canadian Bacon, dry aged bacon and a fried egg, these breakfast burgers are true decadence. Try them for breakfast or brinner.
Enjoy these main ingredient substitutions:
Dry Aged Hickory Smoked Bacon Slices , Dry Aged Cherrywood Smoked Bacon Slices
1 cup fresh shredded hash browns, from the dairy case at grocery store
5 teaspoons unsalted butter, divided
1 pound lean ground beef
1 teaspoon kosher salt
1/2 teaspoon pepper
2 large eggs
2 english muffins, split
2 slices american cheese
2 slices Jones Dairy Farm Canadian Bacon
4 strips Jones Dairy Farm Dry Aged bacon, cooked
Preheat grill to high.
In large skillet over medium heat, add 3 teaspoons butter. Once melted, add 1/2 hash browns to one side of skillet in form of a patty. Repeat with remaining hash browns. Cook until browned, flip and cook other side; about 3-4 minutes per side. Set aside.
Form beef into 2 patties larger than english muffins. Make slight indentation in center of patties on one side to prevent it from doming up in center. Sprinkle beef patties with salt and pepper on both sides. Grill patties about 3 minutes until browned and slightly charred. Flip and cook for about 5 minutes to medium doneness. Remove from grill and allow to rest.
In large nonstick skillet over medium-low heat, add 2 teaspoons butter. Once melted, crack eggs into pan. Cook until whites are set (opaque) and the yolks are still runny. If needed, spoon butter from pan over egg white to help finish cooking.
Toast english muffins. To assemble, place english muffin cut side up on plate. Place 1 hashbrown patty on top, add burger then 1 slice of cheese. Add Canadian bacon and 2 strips of bacon. Slide one egg on top and cap with english muffin top. Repeat with remaining ingredients and enjoy.
