Sausage and Egg Breakfast Smash Burger
There is nothing quite like firing up the griddle on a crisp summer morning while the coffee is brewing. These breakfast smash burgers take your backyard brunch to a whole new level with a crispy sausage patty, smoky bacon, and a rich, golden egg yolk.These burgers are built for outdoor cooking lovers. We stack crispy bacon, sharp aged cheddar, a seasoned breakfast sausage smash patty, and a sunny-side-up egg with a deep, naturally golden yolk that turns every single bite into something truly memorable.
Ingredients
➡️Note About Scaling The Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
For the Burgers
- 4 Conestoga Farms Free Range Omega-3 + Lutein eggs
- 15 oz breakfast sausage 425 g, if using links, remove the casing
- 4 to 8 slices bacon depending on thickness
- 4 slices aged white cheddar cheese
- 4 brioche burger buns
- 2 tablespoon unsalted butter softened
- Salt and freshly ground black pepper to taste
- Fresh chives chopped optional for garnish
- Microgreens optional for garnish
Dijon Sauce
- 3 tablespoon mayonnaise
- 2 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon freshly cracked black pepper
Caramelized Onions
- 1-2 yellow onions thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Pinch of salt
- 2 tablespoon water for deglazing
Instructions
Preheat and Prep Sauce
- Heat your outdoor griddle, setting up a two-zone cooking surface. Set one side to medium-high heat for the burgers and eggs, and the other side to medium-low heat for the onions if you are making them. While the griddle preheats, mix the mayonnaise, Dijon mustard, maple syrup, and ½ teaspoon of black pepper in a small bowl. Set the sauce aside.
Cook the Bacon
- Lay the bacon slices directly onto the hot side of the griddle. Cook until your desired level of crispness is reached. Move the bacon to an upper rack, a cooler corner of the griddle or set it aside on a paper towel-lined plate.
Cook the Onions
- While the bacon is cooking, melt 1 tablespoon of butter with 1 tablespoon of olive oil on the cooler, medium-low zone of the griddle. Add the thinly sliced onions and a generous pinch of salt. Toss with your griddle scrapers until coated, then gather them into a tight pile to trap the steam. Let them cook for about 10 to 15 minutes, tossing occasionally, until they soften and turn a light golden colour. Give the onions a final toss and a splash of water to deglaze any remaining browned bits. Move to an upper rack or onto a plate.
Toast the Buns
- Spread the softened butter onto the cut sides of the brioche buns. Place them face-down on the hot griddle surface for 1 to 2 minutes until they are golden brown and toasted. Remove the buns and set them aside.
Smash the Sausage
- Remove the sausage casing, then divide the breakfast sausage meat into 4 equal portions and roll them into loose balls. Place them on the hot zone of the griddle with plenty of room between them.
- Place a small piece of parchment paper over a sausage ball, then use a heavy burger press or firm spatula to press down completely flat and thin. Repeat for all 4 balls. Season the tops with a pinch of salt and pepper.
- Cook the sausage patties undisturbed for 2 to 3 minutes until a deeply browned, crispy crust forms on the bottom. Flip the patties over, immediately top each with a slice of aged white cheddar, and cook for another 2 minutes until the cheese is melted and the internal temperature of the sausage reaches 160°F (71°C).
- Move them to a low-heat zone or an upper rack if you have one.
Cook the Eggs
- Crack the eggs onto the medium-heat zone of the griddle. Cook the eggs sunny-side up for 2 to 3 minutes until the whites are fully set but the golden yolks remain runny.
Assemble and Serve
- Spread a generous layer of the prepared Dijon sauce on the top and bottom of each toasted brioche bun. Pile on a generous spoonful of the griddled caramelized onions on the bottom bun, add the crispy bacon slices, stack a cheesy sausage patty and carefully top with a sunny-side-up egg.
- Serve with a fresh fruit salad and garnish with fresh chives if desired and close the burgers. Serve immediately while hot and enjoy!
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Notes
Tips, Substitutions & Serving Suggestions
- Make-Ahead Onions: You can caramelize the onions up to 4 days in advance using a skillet indoors on your stovetop. Cook them low and slow with butter, olive oil, and a pinch of salt, then store them in an airtight container in the fridge. When you are ready to make the burgers, just toss the cold onions onto the cool side of the griddle for a minute or two to warm them through before assembling.
- Managing the Sausage Sticky Texture: Bulk breakfast sausage can sometimes be stickier than ground beef. Always place a small piece of parchment paper between your burger press and the sausage ball before smashing to prevent sticking.
- The Secret to the Golden Yolks: Conestoga Farms hens are fed a specialty diet that includes marigold extract. This natural source of lutein gives the yolks their vibrant orange-golden colour and excellent, rich flavour profile.
- Prep the Sauce in Advance: You can mix the Dijon sauce up to 3 days in advance and store it in an airtight container in the fridge to cut down on morning prep.
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