Dig into the ultimate Breakfast Burger — a savory morning sandwich that combines ground beef and breakfast sausage patties with melty cheddar, fried eggs, creamy avocado, and sweet-savory bacon jam for an unforgettable flavor experience.
Table of contents
- Ingredients
- Instructions
- Optional toppings and variations
- Recipe tips
- What to serve with them
- More burger recipes
These Breakfast Burgers are truly the ultimate breakfast of champions — but don’t limit them to morning. They’re perfect for brunch, lunch, dinner, or a late-night snack. What sets this recipe apart is that it’s built specifically with breakfast flavors in mind: a 50/50 blend of ground beef and loose breakfast pork sausage creates juicy, flavorful patties, while bacon jam, smashed avocado, fried eggs, and sharp cheddar add texture and contrast.
Rather than simply putting a fried egg on a standard burger, this recipe balances sweet, salty, creamy, and umami notes into one impressive sandwich. A brioche bun works beautifully because its subtle sweetness and buttery texture complement the savory components, but you can also use a bagel, English muffin, or your favorite burger bun.
Ingredients
- Ground beef – Use 80/20 (80% lean, 20% fat) for juiciness and flavor when combined with the sausage.
- Pork breakfast sausage – Loose breakfast-style sausage. Choose hot, mild, or maple-flavored based on preference.
- Salt – To season the patties.
- Vegetable oil – For toasting the buns and preventing sticking while cooking.
- Cheddar cheese – Sharp cheddar melts nicely; American, muenster, or gouda are great alternatives.
- Brioche or burger buns – Brioche is recommended for its buttery, slightly sweet flavor.
- Avocados – Two ripe avocados, sliced in half and smashed with a fork for spreading.
- Bacon jam – Adds sweet and savory depth. Use homemade bacon jam or a quality store-bought version.
- Eggs – Four large eggs, cooked so the whites are set and yolks remain slightly runny if preferred.
Instructions
These burgers are a variation on smash burgers and cook very quickly. Prep the buns and toppings before you start cooking the patties so assembly is fast.
- Make the meat balls. Combine 1/2 pound ground beef, 1/2 pound loose breakfast pork sausage, and 1 teaspoon salt in a large bowl. Form into eight 2-ounce balls.
- Toast and assemble buns. Heat a large griddle, flat top, or skillet over medium-high heat. Add 1 teaspoon vegetable oil and toast the buns face-down about 1 minute, until lightly browned around the edges. Remove and spread bacon jam on the bottom halves and smashed avocado on the top halves.
- Cook the eggs. Crack four eggs onto the hot griddle and cook 4–6 minutes, until the whites are set. Remove with a spatula and keep warm.
- Smash and sear the patties. Turn heat to high. Lightly spray or oil the back of a large metal spatula. Place the meat balls on the hot surface and press each ball flat with the spatula into thin patties. Cook 1 minute to sear and render fat.
- Assemble the cheeseburgers. Flip the patties and add a slice of cheese to half of them. Stack the non-cheese patties on top of the cheese-topped patties to create double patties with cheese in the center. Add one fried egg atop each burger. Cook 30 seconds more to warm through.
- Serve immediately. Place the finished patties on the prepared buns and serve right away while hot and juicy.
Optional toppings and variations
This Breakfast Burger is delicious as written, but easy to adapt. Swap the bacon jam for crispy bacon, add hollandaise for a benedict-style twist, or top with caramelized onions if you prefer. Below are a few ideas to customize the sandwich.
- Add shredded lettuce, baby spinach, or arugula for freshness and color.
- Replace bacon jam with slices of crispy cooked bacon if you want straightforward bacon flavor.
- Use caramelized onions in place of bacon jam for a sweet, savory layer.
- Drizzle hollandaise sauce for a rich, brunch-style burger.
- Make the patties all-beef or all-sausage if you prefer one protein over the blended version.
- Add sliced ripe tomatoes for juiciness and acidity.
Recipe tips
- Prep first: Toast and top the buns ahead of time. These thin patties cook in minutes, so assembly must be ready before cooking.
- Hot surface: Cook smash-style patties on a very hot griddle or skillet to get a deep sear while keeping the interior juicy. High heat encourages fast rendering and great flavor.
- Skillet alternative: If you don’t have a flat top, use a heavy skillet or cast-iron pan. Cook in batches so the pan stays hot and the patties get a proper sear.
- Eggs: Cook eggs to your preferred doneness; runny yolks add a rich sauce-like texture when bitten into.
What to serve with them
Breakfast burgers pair perfectly with potato sides. Serve with crispy breakfast potatoes, hash browns, or tater tots. Traditional burger sides like fries or seasoned roasted potatoes also complement these hearty sandwiches.
- Air fryer or oven-roasted French fries
- Cheesy grilled potatoes
- Air fryer tater tots or crispy hash browns
- Truffle fries or animal-style fries for a richer pairing
More burger recipes
If you enjoy this Breakfast Burger, try other burger styles for variety. Below are popular burger ideas to explore — each brings unique flavors and techniques, from smash burgers to California-style variations.
Smash Burgers
California Burger
Mushroom Swiss Burger
Air Fryer Hamburgers
Animal Style Burger
Oklahoma Fried Onion Burger
Breakfast Burger
Ingredients
- ½ pound ground beef (80/20)
- ½ pound pork breakfast sausage
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 4 brioche buns
- ½ cup bacon jam (see recipe or use store-bought)
- 2 avocados, smashed
- 4 large eggs
- 4 slices cheddar cheese
Instructions
- Combine ground beef, breakfast sausage, and salt in a bowl. Form into eight 2-ounce balls.
- Preheat a large skillet, griddle, or flat top over medium-high heat.
- Add oil and toast the buns face-down about 1 minute until golden around the edges. Remove.
- Spread bacon jam on bottom buns and add smashed avocado to top buns.
- Crack four eggs onto the griddle and cook 4–6 minutes until whites are set. Remove and keep warm.
- Turn the heat to high. Place meat balls on the hot surface and smash into thin patties with the back of a metal spatula. Cook 1 minute.
- Flip patties and add cheese to half. Stack the non-cheese patties atop the cheese-topped patties and place one fried egg on each burger. Cook 30 seconds, then transfer to prepared buns and serve immediately.
Notes
- Swap bacon jam for cooked bacon slices if preferred.
- Always assemble buns with toppings before cooking — these patties cook very quickly.
- Cook smash-style patties on a very hot surface (400–450°F if using a griddle) for the best sear and juiciness.
- If you don’t have a griddle, use a cast-iron skillet and cook in batches.
Nutrition Facts (per recipe)
Calories: 1138 kcal | Carbohydrates: 61 g | Protein: 43 g | Fat: 81 g | Saturated Fat: 31 g | Sodium: 1882 mg