We got this idea while standing in the meat freezer at Mill Brook Farm. The owner showed us a delightful array of pork sausages, and upon seeing a pack of the breakfast sausage, we knew we had to buy it to use for a few “Breakfast for Dinner” meals. This burger is the first of two such recipes (Breakfast Chili is the other). To really go all in on the breakfast theme, we swapped out the traditional burger bun for an English Muffin, topped the burger with a fried egg, and we made a maple yogurt sauce to complement all of the flavours!
We served our burgers with Sweet Potato Wedge Fries (made with a purple sweet potato for a slightly different twist). However, this would also go well with Home Fries or even a steamed veggie medley if you prefer something lighter.
Time: 20 Minutes
- 4 Oz uncased breakfast sausage per patty
- English Muffin (for the bun)! Or, if you want to go all out, you can try making mini-waffles as the bun)
- For our Maple Yogurt Sauce:
- Greek Yogurt
- Maple Syrup (real is best)
- Heat a flat bottomed pan with a little oil.
- Form your sausage into patties, and place in your hot pan. Cook for about 5-6 minutes (until they are a nice golden brown when you flip).
- Flip your patties, and cook for a few more minutes. Then, crack one egg per burger into the same pan if there is space (a different one if not), and begin to fry them.
- As your burgers and eggs cook, split your English muffin(s) with a fork, and toast.
- Combine your maple syrup and yogurt, and stir to fully incorporate.
- Prep your other toppings.
- When your English muffins are toasted, spread your maple yogurt on them.
- When your patties reach a minimum internal cooked temperature of 165 degrees F, place them atop your English muffin.
- Flip your egg(s), and cook for another 30 seconds or so. Then, place them on your bun with your toppings.
- Plate, devour, and enjoy!