With the combination of breakfast and burgers, you can have the best of both at any meal throughout the day. Piled high with bacon, egg, sausage, and Gouda cheese.
Since today is National Hamburger Day I figured it was the perfect time to share a recipe I made from The Art of the Burger cook book. Except that the recipe I made has no burger patty in sight and neither does many of the other recipes I bookmarked in this cook book such as the Cordon Bleu Burger with veal and asparagus, the Camem-Burger made with a patty of camembert, the Peach, Wind & Chocolate made with cream puff buns and ice cream, and the Are You Crazy? with waffle buns , pineapple, coconut, and chocolate. Don’t worry there are actual hamburgers in this cook book but I loved all the creative versions and could not help myself.
One of my favorite qualities of this cookbook was the unique recipe formatting. Often times the ingredients/recipe would be pictured, spread out in almost an assembly line procession, diagramming out the recipe as it is completed. Other times the pieces were pictured in the order in which they were assembled inside the burger. Unfortunately this sometimes made it difficult to follow a recipe but that didn’t stop me. As you can see, I wanted to start National Hamburger Day off right with a burger for breakfast, piled high with cream cheese, tomato, lettuce, bacon, egg, brats, and gouda sandwiched between a whole wheat bun. But if you are not the breakfasting type, this would also be perfect for brunch, lunch, and dinner. Because any time of day is the right time for breakfast foods.
One year ago: Grilled Steak with Peppers and Potatoes
Two years ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme
Three years ago: Farfalle with Zucchini and Ricotta
BREAKFAST AT TIFFANY’S BURGER
8 slices bacon, cut in half
1 tsp milk
Salt and pepper
4 whole wheat buns, toasted
2 spreadable cheese wedges (or 1.5 oz. cream cheese)
4 green lettuce leaves
2 medium tomatoes, sliced
4 slices Chester, gouda, or American cheese
- Place the bacon in a large, cold skillet in a single layer. Place oven medium heat and cook until crispy. Remove bacon and place on a paper towel-lined plate. Return pan to heat.
- In the same pan, add the brats and fry until golden brown on all sides. Remove, slice in half length wise and then crosswise and place on the plate with bacon. Drain all but 1 tablespoon of grease and return to heat.
- In a medium bowl, whisk together the eggs, milk, and salt and pepper. Place 4 greased egg fry rings into the pan and evenly distribute the egg mixture into each and cook until set in the middle (if you don’t have egg fry rings, use an 8-10 inch skillet and cut the egg “pancake” into quarters once cooked).
- To assemble, evenly distribute the cheese spread onto the bottom halves of each bun. Top each with lettuce, tomato, 4 pieces of bacon, egg pancake, 2 brat pieces, cheese, and then top with the second half of the bun.
Source: Adapted slightly from The Art of the Burger.
Disclosure: I was provided with a complementary copy of this cookbook by Skyhorse Publishing, Inc. All thoughts and opinions are my own.
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