It’s never too early for a burger! - WFSB 3 Connecticut

Better Food

It’s never too early for a burger!

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Chef Bailey is back with some delicious breakfast burgers!  Have your burger whenever you want!  Click the link on the video for more on Chef Bailey.

Pineapple Bacon Burger

Ingredients:

1 pound ground beef

1/2 cup BBQ sauce

1 tbsp ground black pepper

1/2 tsp salt

1 can sliced pineapple

8 slices bacon

toasted buns

Directions:

Preheat grill to medium low.

In a large bowl, season beef with salt and pepper.  Add BBQ sauce and mix well.  Form 4 burger patties.  Top patties with pineapple.  Criss-cross Wrap burger and pineapple with two bacon strips.  Transfer burger to grill and cook to desired wellness flipping burger occasionally.  Brush occasionally with BBQ sauce while cooking.

Serve warm on a bun. 


Benedict Burger

Ingredients:

1 pound ground beef

1 onion soup mix packet

1 egg

1 tbsp ground black pepper

1/2 tsp salt

1/2 cup ketchup

1/4 cup bread crumbs

4 medium fried eggs

4 English muffins, split and toasted

Directions:

Preheat grill to medium low.

In a large bowl, season beef with salt and pepper.  Add ketchup, onion soup mix, egg and bread crumbs.  Gently knead and mix well.  Form 4 burger patties.

Transfer burgers to grill.  Cover and cook to desired wellness.

Serve burger on muffins topped with egg.  Drizzle with hollandaise sauce.

Hollandaise Sauce

Ingredients:

1/2 cup butter, melted

4 large egg yolks

1/4 tsp salt

1 tbsp tabasco pepper sauce

1 tbsp fresh lemon juice

Directions:

In a blender combine egg yolks and juice of lemon.  (Use a strainer when juicing lemon to catch seeds.)  Blend on high for 1-2 minutes until mixture thickens.  While blending add melted butter, pepper sauce and salt.  Continue to blend for additional minute. 

Add water to a medium saucepan enough to about 1/2 the pot.  Bring water to boil uncovered over high heat. 

Before water begins to boil, find a glass bowl that can rest on top of the pot as a lid.  Remove bowl from pot and transfer sauce to bowl.  When the water begins to boil, lower heat to medium low.  Cover pot with bowl and stir sauce over simmering water for 4-5 minutes.  Reduce heat to low if sauce begins to clump and continue to stir. 

Remove sauce from heat and serve warm. 


Bacon and Cheese Stuffed Burger

Ingredients:

1 1/2 pound ground beef

1 packet onion soup mix

4 tbsp ketchup

1/2 cup bread crumbs

2 garlic cloves, minced

1/2 tsp cayenne pepper

2 tsp black pepper

salt

6 strips of bacon, fried crispy and chopped

1/2 cup shredded cheese of your choice

4 fried eggs

4 croissants, split and toasted

1 cup arugula

Directions:

In a large mixing bowl, season beef with salt, black pepper, garlic and cayenne pepper.  Add onion soup mix, ketchup and bread crumbs.  Gently mix well.  Do not over knead.   

Shape ground meat into 4 patties (about the size of croissant).   Place an indent in the patties to hold the filling.  Stuff each cavity with bacon and cheese.  Join each stuffed patty with a non-stuffed patty and press lightly to seal edges.   Transfer to platter and refrigerate for 1 hour. 

Preheat oven to medium-high heat.  Grease grates with oil.  Grill burgers for approximately 3-4 minutes per side only turning once.  To ensure juicy burgers avoid using spatula to press down on burgers while grilling.  Once cooked to desired taste, transfer burger to platters.  Serve on croissant and top with fried egg.