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Mick Duckworth's Breakfast Burgers

Ready in 25 mins

Recipe by Graham 

I wondered whether I was being rational by including this recipe for Breakfast Burgers; after all, it's probably a heart attack on a plate. But it I reasoned that, first, you wouldn't be eating this on a regular basis and second it's great for a late morning brunch.

Also, my old school mate, Mick Duckworth, has just posted on Facebook. He's in USA at the moment and his breakfast was eggs, hash browns, sausage, biscuit and gravy (see pic on the right!). If a decent breakfast is good enough for Mick - it's certainly good enough for me!

So in honour of a man who knows his breakfasts, I hereby rename this recipe Mick Duckworth's Breakfast Burgers, and my god bless all those who sail in her!

Preparation Time

10 Minutes

Cooking Time

15 Minutes

Ingredients for Mick Duckworth's Breakfast Burgers

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE DRESSING
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons drained prepared horseradish sauce
FOR THE BURGER
12 oz lean ground beef (80% lean)
8 oz spicy sausage (Italian sausage)
  salt and pepper
1 tablespoon butter
3 oz Cheddar cheese
4 English muffins
1 large tomato
  handful Peppery greens, like rocket or watercress
4 large eggs

How to Cook Mick Duckworth's Breakfast Burgers

  1. For the dressing, stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
  2. For the burgers, you can choose any slightly spicy sausage that takes your fancy. What folk in the US call "Italian sausage" most often refers to a style of pork sausage seasoned with fennel and/or anise. In UK, you might choose a sausage with scallions or a Cumberland sausage. Whatever you choose, remove any skin: just use the meat.
  3. Place the ground beef, sausage meat and ¼ teaspoon each of salt and freshly-ground black pepper into a mixing bowl and gently mix. Divide the meat into 4 equal portions and form each into a 4" (10cm) patty.
  4. Melt the butter in a non-stick frying pan over medium-high heat and add the patties. Cook until well browned (about 3-4 minutes) and flip. Top each patty with cheese and continue to cook until the cheese is melted and the burger is just cooked through (about a further 3-4 minutes).
  5. Meanwhile, split and toast the muffins and thickly cut the tomato into 4 slices. Spread the toasted muffins with some of the mustard dressing. On the bottom half of each, place a slice of tomato and, on top of that, a burger patty.
  6. Crack the eggs into the frying pan with the sausage drippings from the burgers and cook to your preference. Place an egg on top of each burger and finish with some rocket or watercress, then the top half of the English muffin. Now invite Mick to join you, and watch those burgers disappear!!
GRAHAM'S HOT TIP:
If the cheese on your burger isn't melting quick enough, place a lid on the pan for a minute.