I know several people who love breakfast foods so much, they often eat it for dinner. I also know several others who look for ways to make a heartier breakfast. Either way, this breakfast burger satisfies at any time of day. Here, I cut or mold everything into a 3″ round because I’m a silly perfectionist but you can make the burger less fussy without such tight size restrictions.
MMM….runny egg yolk.
The Breakfast Burger
~6 servings
Biscuits
- 2 cups self-rising cake flour
- 2 tablespoons cold unsalted butter, but into little pieces
- 1 tablespoon vegetable shortening
- 1/2 cup + 2 tablespoons heavy cream
filling
- 6 (1/4″ thick) slices of ham
- a few drops of vegetable oil, divided
- 6 beef burger patties (3 1/4″ diameter, 3/4″ thick)
- 6 eggs (small would be perfect but any size can be used)
- kosher salt and freshly ground black pepper to taste
Instructions –
1. Preheat oven to 400 degrees F.
2. Cut butter and shortening into flour. Stir in 1/2 cup of heavy cream with a fork. Add up to 2 tablespoons more heavy cream in order to get the dough to stick together. Once the dough can be pushed together, flatten to a little more than 1/2″ thick on a well floured surface.
3. Cut with a 3″ circle cutter and place on un-greased cookie sheet. Push left-over dough together and cut into 3″ circles again. Bake for 14-16 minutes, or until lightly golden.
4. While biscuits are baking, cut ham with 3″ circle cutter. Set aside.
5. Heat a flat cast iron pan with just a wipe of oil, over medium high heat. Season burger patties and cook until just under desired doneness. Set the patties on a plate and allow to rest. This will also allow some liquid to drain so you don’t make the burger soggy later. (You can heat up the ham on the pan if you want – optional.)
6. Heat a large flat non-stick pan with a bit of oil (or non-stick spray) over low heat. Crack the eggs, keeping them whole, into the pan, spaced out and not touching if possible (or use more than 1 pan). Do not flip. Just cook until desired doneness. Remove from to cutting board. If the eggs are too big, cut with 3″ circle cutter.
7. When biscuits are done, split them in half very cautiously. Place ham on the bottom piece, then burger patty, then egg, then biscuit top. Serve immediately.
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Sweet Wounded Wuffles. I love breakfast for dinner. In fact, I’m having pancakes tonight. And breakfast burgers tomorrow.
And we would love for Ice to attend! Just send me a recent shot!
All I can say about this is WOW. And maybe – I want one.
being an ardent burger-lover, the thought of eating some form of the wonderful creation for every meal is very exciting to me. this is a spectacular creation!
Runny egg yolk and burger patty? Count me in! I am definitely one of those breakfast for dinner types…
that’s some hearty breakfast meat. I tend to load up on carb more than protein in the morning. Don’t know why…and lots of liquid.
my God…this is so tempting…I wish I had it for breakfast today
We enjoy a sandwich similar to yours two to three times per week. They are GREAT!
Your photos are some of the best I have seen of a breakfast burger.
Thanks for sharing.
Amazing cheeseburger idea. Absolutely love it. What type of cheese do you recommend?
Amanda
-The Cheese & Burger Society
A restaurant in Pittsburgh serves a burger that is topped with sausage, scrambled eggs, grilled onions, and American cheese on a Portuguese roll and its called a Roethlis-burger!
Amanda, this would probably be best with an American Cheese.
Richard, I’m going to Pittsburgh in Oct. What restaurant?