I’ve been to several different restaurants recently that have Brunch Burgers on their menus. Although I didn’t order them I was intrigued by the addition of the fried egg. So in today’s burger I’ve assembled the flavors of a breakfast sausage and added maple bacon, fried egg and tomato jam (from Monday). WOW! I’ve been won over!
Many thanks to Maria & Rob for their gift of a Mortar & Pestle – this is it’s first use! Thanks guys~
2 lbs ground pork
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon fennel
1 teaspoon rosemary leaves
8 slices maple bacon
1/2 cup tomato jam
handful of arugula
creamy spreadable Brie
4 crusty rolls
Place the fennel and rosemary leaves in a Mortar & Pestle (if you don’t have one then use ground fennel & ground rosemary). Grind fennel & rosemary until coarsely ground.
In a large bowl combine the pork, garlic powder, salt, sage & thyme. Add the coarsely ground fennel & rosemary.
Shape the seasoned ground pork into four large burgers. In a large skillet, brown the burgers 4-6 minutes on each side until nicely browned and cooked through. Meanwhile cook up the maple bacon and fry up the four eggs (over-easy). Take the Tomato Jam and the Creamy Spreadable Brie out of the fridge, along with the arugula.
Split the rolls and toast them, if desired. To assemble the Brunch Burgers: spread the Brie on the bottom of the toasted bun, layer with the burger, arugula, egg, maple bacon & top with a generous portion of tomato jam.
I’ve shared this recipe on Throwback Thursday, Fiesta Friday and FoodieFriDiy, along with SaucySaturdays and Sunday’s Simple Homemaker…go check it out and see some other really great recipes and ideas!
This recipe has been shared on Senior Salon…go check it out and while you’re there check out some other great sites!