BLD Burgers

By cheeserohan

Ingredients

• 8 slices meaty bacon
• 1 stick butter at room temperature
• 1 large shallot, finely chopped
• 1/4 c cilantro or parsley tips, finely chopped
• 2 Tbsp chives, finely chopped
• 2 cloves garlic, grated
• salt
• 4 sandwich-size English muffins
• 1 lb ground 80-percent lean sirloin
• 1 Tbsp Worcestershire sauce
• black pepper
• 1/2 lb bulk spicy pork breakfast sausage
• 4 slices sharp white cheddar or sharp white American
• 1/2 c ketchup
• 3 Tbsp chipotle hot sauce
• 4 eggs

Details

Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat the oven to 375F. Arrange the bacon on a slotted broiler pan or a metal rack inserted into a rimmed baking sheet; bake until crispy, about 18 min.

2. In a small bowl, mix the butter, shallot, cilantro, chives and garlic; seaon the herb butter with salt.

3. Heat a large nonstick skillet or cast-iron griddle over medium-high. Spread the cut sides of the English muffins with the herb butter. Add to the skillet, buttered side down, and cook until deeply golden and crispy, about 5 min.

4. In a medium bowl, mix the beef with the Worcestershire and season with salt and pepper. Add the sausage; mix to combine. Form into 4 patties that are thinner in the centers for even cooking and a bit larger than the English muffins to allow for shrinkage when the patties are cooked. Cook, turning occasionally; until cooked through, 8 to 10 min. During the last 30 seconds of cooking top the patties with the cheese and tent with foil to melt. Transfer the patties to a plate.

5. In a small bowl, mix the ketchup and hot sauce.

6. Heat the same skillet over medium. Crack in the eggs, fry until cooked to over-easy or over-medium, 3 to 4 min.

7. Top the English muffin bottoms with the patties, bacon, eggs, spicy ketchup and English muffin tops.