Breakfast Burgers with Maple Aioli.
No, not like burgers for breakfast.
But burgers stacked with breakfast foods.
I don’t know. Does that mean we can eat them for breakfast?
Wouldn’t stop me.
Surprise surprise: this is another result of my freakish current burger obsession. !!!!
I know. Is this getting old?
I’m wondering if once the cooler weather comes… my burger infatuation will end? I’m thinking no, especially since it started this past winter. And the only thing better than a burger is a burger with a side of hot dog. I’ll be on vacation in less than 72 hours and will probably consume my fair share of grilled hot dogs.
I’ll be one happy clam.
[Sidebar: that’s kind of annoying.]
Can I tell you how much I love these burgers?
AH. Oh my… whatever. So darn good. It’s really only a plain burger – but topped with tons of havarti cheese, crunchy bacon, a flipping fried egg and… wait for it… a maple dijon aioli. Get it? Do ya, do ya, do ya? Maple? Like syrup? Like for breakfast?
That’s where I was trying to go with the whole thing. Working?
Consensus: definitely breakfast.
Bacon Cheeseburgers with a Fried Egg + Maple Aioli
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces havarti cheese, sliced
- 6 slices of bacon, cooked
- 4 eggs, cooked to your liking
- 4 english muffins, toasted
- 1 1/2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- a pinch of salt and pepper
- Add the ground beef to a large bowl and season with salt and pepper. Form into 4 equal patties, then cook as desired: either grill the burgers or cook on a skillet until they reach the desired doneness. I cooked mine in a cast-iron skillet for about 4 to 5 minutes per side. A minute before the burgers are done, add a slice of havarti cheese on top.
- To assemble the burgers, place the burger on the english muffin. Add the egg, some of the maple aioli and the bacon, then the top of the english muffin. Serve!
- Whisk together the syrup, dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard. then taste and season with a little salt and pepper as desired. Set aside.
[and lunch and dinner.]