Ease of Preparation: Medium
Yield: 4 burgers
Ingredients:
Hamburger patties:
- ½ pound (227 g) ground beef
- ½ pound (227 g) pork breakfast sausage
- ½ teaspoon (2.5 ml) fennel seeds
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) maple syrup
To Assemble:
- 4 brioche hamburger buns
- Butter, for buns
- ½ cup (120 ml) shredded Colby cheese
- 4 slices peameal bacon
- ½ red onion, thinly sliced
- 1 avocado, thinly sliced
- 4 eggs
Method:
Make the hamburger patties:
Combine beef, pork sausage, fennel seeds, salt, and pepper. Shape into patties.
Cook patties in a large non-stick skillet, just to brown. Remove to a plate.
Add brown sugar and maple syrup to the skillet and stir until sugar has melted.
Return the patties to the skillet and cook for a few minutes. Flip and cook until just cooked through, using a spoon to baste with the glaze. Keep warm.
To Assemble:
Place shredded Colby on top the hot hamburger patties and let melt.
Heat a fresh pan. Butter the cut side of each half of the brioche buns and toast them in the pan.
Use the same pan to cook the peameal bacon until browned and cook the eggs to over-easy.
When the cheese has melted on the patties, place one patty onto each brioche bottom.
Top each with cooked peameal, slices of red onion, fanned out avocado slices, and an egg.
Place the tops of the brioche buns over and serve immediately.
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