INGREDIENTS
- 1 finely diced dill pickle
- ¼ cup (60 ml) Thousand Island dressing
- 1 tbsp (15 ml) jalapeno hot sauce
Brunch Burger Patties
- 1 pound (450 g) coarsely ground brisket
- 2 tsps (10 ml) salt
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) smoked paprika
For Serving
- 4 strips chopped into 1-inch (2.5 cm) pieces bacon
- 2 large eggs
- salt
- 2 slices American cheese
- 2 sliced in half hamburger buns
- 1 large, thinly sliced tomato
- 2 leaves iceberg lettuce
METHOD
Brunch Burger
Make the Brunch Burger Sauce by combining the pickle, dressing, and hot sauce in a small bowl. Set aside.
In a large bowl combine the ground brisket, salt, pepper, and paprika. Mix well with your hands. Shape the meat into 2 patties, each just a bit wider than the hamburger buns. Poke a hole through the centre of each patty and use your fingers to widen the hole until it is about 2 inches (5 cm) wide. Set the patties aside.
Heat a non-stick frying pan over medium-high heat. Add the bacon to the hot pan and cook until it is crispy, using a wooden spoon to move the bacon around the pan so it doesn’t burn. Remove the bacon from the pan and set it aside to drain on a plate lined with paper towel.
In the same frying pan, cook both burger patties in the bacon fat for 3 minutes. Carefully flip the patties, then crack an egg into each hole. Season with salt and cook for another 3 minutes. Top each patty with a slice of American cheese, cover the pan, and leave on the heat for 1 to 2 minutes to allow the cheese to melt.
To assemble, spread the Brunch Burger Sauce on both halves of each bun. On the bottom half of each bun, layer a few slices of tomato and a leaf of iceberg lettuce. Top with a burger-and-egg patty. Layer the bacon over the patties. Finish with the top bun.