Pork Breakfast Burgers
The ground pork in these breakfast burgers becomes extra flavorful with the addition of fennel seeds and a touch of maple syrup. Serve for a hearty weekend brunch, eat for dinner or—for a fresher presentation—skip the English muffins and serve over sautéed spinach or kale. If you like, spread the English muffins with a lemon aioli.
- 1 lb. (500 g) ground pork
- 2 tsp. fennel seeds
- 2 Tbs. maple syrup
- Kosher salt and freshly ground pepper
- 4 slices thick-cut bacon
- 1/4 lb. (125 g) cheddar cheese, thinly sliced
- 1 Tbs. butter
- 4 eggs
- 4 English muffins, toasted
In a bowl, combine the pork with the fennel seeds and maple syrup and season generously with salt and pepper. Form into 4 patties, using your fingers to create a dimple in the middle of each.
In a fry pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, tear it into large pieces. Set aside.
Pour off the grease from the pan and discard, but don’t wipe the pan clean. Return the fry pan to medium-high heat and add the burgers. Cook, turning once, until medium, about 6 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese and cover the pan to allow the cheese to melt.
While the burgers are cooking, warm the butter in a clean, nonstick fry pan over medium heat. Fry the eggs until set but still runny, 5 to 6 minutes.
Set the burgers on the muffins and top with the bacon and fried eggs. Close the burgers and serve immediately. Serves 4.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)