Breakfast Dipper Burger
Everything good about a big breakfast, stacked into a brioche bun and dropped into a pool of hollandaise.
45 mins
Easy
4
What you’ll need
INGREDIENTS
Sausage Patties
- 500g SunPork pork mince
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. dried sage
- 1 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 4 slices cheddar cheese
- Whipped Dijon Butter
- 50g butter, softened
- 1 Tbsp. Dijon mustard
Burgers
- 8 SunPork bacon rashers, cooked
- 4 brioche burger buns, lightly toasted
- 4 hash browns, cooked
- 4 eggs, cooked
- Rocket leaves
- Chives, finely chopped, to serve
- Hollandaise
- Salt & pepper, to season
How to make it
- In a large bowl, add pork mince, garlic powder, onion powder, smoked paprika, sage, thyme, brown sugar, Worcestershire sauce, season with salt and pepper, then mix until just combined.
- Divide mince into four equal portions and shape into burger patties slightly larger than your buns, as they’ll shrink while cooking.
- Heat a lightly oiled frying pan over medium heat and cook for 4–5 minutes per side until golden, and cooked through. Place a slice of cheddar on each patty during the final minute of cooking and allow it to melt.
- In a small bowl, beat together the softened butter, Dijon mustard, salt and cracked black pepper until smooth and fluffy.
- Spread the Whipped Dijon Butter over both toasted buns.
- Layer the bottom bun with rocket, hash brown, bacon, patty, fried egg and finish with the top bun.
- Spread a generous layer of hollandaise on the serving plate before slicing each burger in half, then place on the serving plate cut side down.
- Garnish with chopped chives and a generous crack of black pepper over the hollandaise, if desired.
- Serve immediately while hot.
