Bagel burgers for breakfast

Votes: 1

How to Make - Breakfast Bagel Hamburgers

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1218, total fat 85 G., saturated fats 35 G., proteins 54 G., carbohydrates 59 G., fiber 3 G., cholesterol 393 mg, sodium 2205 mg, sugar 12 G.

Ree Drummond makes these bagel burgers with pork sausage patties, melty cheddar, sweet caramelized onions, and a fried egg for a hearty breakfast the whole family will love. Wrap the sandwich warm in foil and take it to work.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g (8 tbsp) softened butter
6 bagels
2 medium yellow onions, cut into half rings
1/4 cup mayonnaise
2 tablespoons yellow mustard
Hot sauce, for serving
Coarse salt and freshly ground black pepper
450 g raw spicy pork sausage without casing
450 g raw pork sausage with maple syrup, casing removed (see preparation below)
12 slices processed yellow cheddar
6 large eggs

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), eggs, American cheese, mayonnaise, hot sauce, bagels, onions

Cooking the dish according to the recipe:

Place a cast iron skillet over medium-low heat. Cut the bagels in half and brush the cut sides with oil. Place the bagel halves in the skillet, oiled side down, and toast until golden brown, 2–3 minutes.
Add the chopped onion and 1 tablespoon of butter to the same skillet and cook over low heat, stirring occasionally, until the onion is soft and golden, about 20 minutes. Transfer to a plate.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, a splash of hot sauce, and 1 teaspoon each of salt and black pepper. Set aside.
Combine the hot and maple sausages in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly larger in diameter than the bagels (as the patties will shrink during cooking).
Place the same skillet over medium heat, add the patties, and cook on both sides until cooked through, 5–7 minutes. Top each patty with 2 slices of cheddar cheese and cover the skillet with a lid to melt the cheese faster, 1–2 minutes.
In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter, season with salt and pepper. Cook until set on one side, then flip and cook the other side to your desired doneness.
Assemble the sandwiches by spreading the bottom half of each bagel with a mixture of mayonnaise and mustard, then top with a cheese patty, some caramelized onions, and a fried egg. Spread more mayonnaise and mustard on the top half of the bagel and sandwich together. Serve warm or wrap in foil for takeout.
Pork breakfast sausage:

Made with only the highest quality cuts of pork, seasoned with real maple syrup, these delicious sausages are perfect for breakfast before school or work, or for brunch on the holidays..

Combine ground pork, maple syrup, sage, salt, fennel seeds, red pepper flakes, garlic powder, onion powder, and anise seeds in a large bowl until smooth. Form the mixture into patties.
- 1.1 kg of minced pork
- 1/4 tbsp. maple syrup
- 1.5 tbsp chopped fresh sage
- 1 tbsp. salt
- 2.5 tsp fennel seeds
- 2.5 tsp red pepper flakes
- 2.5 tsp garlic powder
- 2.5 tsp onion powder
- 1 teaspoon anise seeds