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Restaurants›Porter's Restaurant and Smokehouse›Breakfast Smashburger Recipe

Breakfast Smashburger Recipe

Name: Porter's Restaurant and Smokehouses BREAKFAST SMASHBURGER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb ground Angus sirloin beef; 0.25 lb ground pork breakfast sausage (mild or spicy, casing removed); 2 tbsp fine yellow onion, grated or very finely minced; 1 tsp Worcestershire sauce; 3 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable) for griddle; 2 cups frozen shredded hash browns, thawed and excess moisture squeezed out; 2 tbsp all-purpose flour; 1 each egg, lightly beaten; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter; 1 tbs neutral oil for frying; 2 each Kaiser rolls, split and toasted; 2 each large eggs (for frying or over-easy); 2 slices American cheese slices (or cheddar), halved if desired; 2 tbs mayonnaise; 1 tsp yellow mustard; 2 tbsp pickled jalapeños or pickles (optional); 0.25 tsp salt (eggs); 0.25 tsp black pepper (eggs)

Inspired by Porter's Restaurant and Smokehouse

Time35m

Serves2

Mouth-watering pork sausage and Angus Certified sirloin beef patty's, topped stacked over crispy hash browns on a kaiser roll.

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Ingredients

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Patties & Mix

1/2 lb ground Angus sirloin beef

1/4 lb ground pork breakfast sausage (mild or spicy, casing removed)

2 tbsp fine yellow onion, grated or very finely minced

1 tsp Original Worcestershire Sauce

3 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (canola or vegetable) for griddle

Hash Browns

2 cups frozen shredded hash browns, thawed and excess moisture squeezed out

2 tbsp 00 bread flour

1 each egg, lightly beaten

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Unsalted butter

1 tbs neutral oil for frying

Assembly & Toppings

2 each Kaiser rolls, split and toasted

2 each large eggs (for frying or over-easy)

2 slices American cheese slices (or cheddar), halved if desired

2 tbs Mayonnaise

1 tsp yellow mustard

2 tbsp pickled jalapeños or pickles (optional)

1/4 tsp salt (eggs)

1/4 tsp black pepper (eggs)

Method

Patties & Mix

Combine and portion

In a bowl combine the ground Angus sirloin and ground pork sausage. Add the grated onion, Worcestershire sauce, 3/4 teaspoon kosher salt (from the listed 3 tsp; see note), and the 1 teaspoon black pepper. Mix gently with your hands until just combined — avoid overworking. Divide mixture into two equal portions (about 6 ounces and 3 ounces ratio reflecting the 0.5 lb and 0.25 lb) and gently form into loose balls about 3 to 3.5 inches across; do not compact.

Smash and sear

Heat a heavy skillet or flat griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place one meat ball on the griddle and, using a large spatula or a heavy bottomed plate covered with parchment, press down firmly to flatten into a thin patty about 1/4-inch thick. Season the exposed top lightly with 1/2 teaspoon kosher salt. Cook 2 to 3 minutes without moving until deep brown and edges are crisp. Flip, place a slice of American cheese on the cooked side, and cook another 45–60 seconds until cheese melts and patty is cooked through. Repeat with the second patty. Keep patties warm on a low oven tray if cooking ahead.

Hash Browns

Prepare hash brown mixture

Place the thawed, well-squeezed shredded potatoes in a bowl. Add 2 tablespoons flour, the lightly beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until combined. If the mixture is too wet, add an additional teaspoon of flour; it should hold together when pressed.

Form and pan-fry

Heat a nonstick skillet over medium heat and add 1 tablespoon neutral oil and 1 tablespoon butter. When the oil foams and is hot, portion the hash brown mixture into two patties (about 1 cup each) and press to 3/4-inch thickness. Fry 4–5 minutes on the first side until deeply golden and crisp. Carefully flip and cook another 3–4 minutes until cooked through and crisp on both sides. Transfer to a paper-towel-lined plate and season immediately with a pinch of salt. Keep warm.

Assembly & Toppings

Toast rolls

While finishing the patties and hash browns, split the Kaiser rolls and toast them cut-side down on the hot griddle or in a toaster until golden and crisp, about 1–2 minutes.

Fry eggs

In a medium nonstick skillet over medium heat, add a small pat of butter or a teaspoon of oil. Crack in two eggs and fry to desired doneness (sunny-side-up, over-easy, or over-medium recommended). Season eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper. For runny yolks cook until whites are set but yolks still soft, about 2–3 minutes for sunny-side-up or 3–4 minutes flipping once for over-easy.

Spread and assemble

Mix the mayonnaise and yellow mustard and spread evenly on both toasted Kaiser roll halves. On the bottom half place one crispy hash brown patty, then stack the cheese-topped sausage-beef smashburger patty on top of the hash brown. Place the fried egg on the patty. Add pickled jalapeños or pickles if using. Cap with the top roll and press gently to compress the stack.

Serve

Cut the assembled sandwich in half if desired and serve immediately while hot and crisp. Provide ketchup or extra mustard on the side if desired.