Vintage Breakfast Burger Recipe

Form patties

Divide the 8 oz (0.5 lb) Wagyu sausage blend into two equal portions if making two smaller patties or keep as one 8 oz patty for a single burger. Gently form into a patty about 3/4-inch thick with a slight indentation in the center to prevent puffing. Do not overwork the meat.

Season

Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When shimmering, place the patty in the pan. Cook for 3-4 minutes on the first side without moving to develop a crust. Flip and cook 3-4 minutes on the other side, reducing heat slightly if the exterior browns too quickly. If you want melted cheese, add 2 slices sharp cheddar on top in the final 1-2 minutes and cover loosely to melt.

Cook bacon

While the patties rest or cook, place the 3 thick-cut bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp (about 8-12 minutes). Transfer to paper towels to drain and chop roughly for use in the bacon jam (or reserve whole for stacking) depending on whether you use homemade or store-bought bacon jam.

Caramelize onions

Reduce the skillet heat to medium-low and add 1 tablespoon unsalted butter. Add the thinly sliced 1/2 yellow onion and a pinch of salt. Cook, stirring occasionally, until softened and golden, about 12-15 minutes. Stir in 1 teaspoon brown sugar and 1/2 teaspoon apple cider vinegar to deglaze and deepen flavor. Cook another 1-2 minutes until jammy. Remove half for topping the burger (about 2-3 tablespoons) and reserve the rest if you want extra.

Assemble bacon jam

If using store-bought bacon jam, warm 2 tablespoons gently. If making a quick bacon jam from the cooked bacon: chop the crisp bacon and mix with 1 tablespoon of the caramelized onions and 1 tablespoon of reserved cooking juices or a splash of apple cider vinegar; warm briefly in the skillet to marry flavors.

Prepare hashbrowns

If using frozen hashbrowns, squeeze out excess moisture with paper towels. If using fresh grated potato, rinse grated potato, then squeeze out moisture tightly until mostly dry. Season 1 cup hashbrowns with 1/2 tsp salt and 1/4 tsp black pepper.

Cook hashbrowns

Heat 1 tablespoon vegetable oil or butter in a nonstick skillet over medium-high heat. Add the hashbrowns and press into an even patty about the size of the bun. Cook without disturbing until a deep golden crust forms, about 4-5 minutes. Flip carefully and cook another 3-4 minutes until cooked through and crisp. Transfer to a paper towel-lined plate and keep warm.

Make aioli

Whisk together 2 tablespoons mayonnaise, 1 teaspoon pure maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/8 teaspoon smoked paprika, and 1/8 teaspoon salt until smooth. Taste and adjust sweetness or acidity as desired. Refrigerate until assembly.

Toast brioche bun

Butter the cut faces of the brioche bun with 1 teaspoon unsalted butter. Toast in a skillet over medium heat, cut side down, until golden and slightly crisp, about 1-2 minutes.

Assemble burger

Spread about 1 tablespoon maple aioli on the bottom bun. Place the crispy hashbrown patty on top of the aioli. Add the cooked Wagyu sausage patty with melted cheddar. Spoon 1-2 tablespoons bacon jam on top of the cheese, then add 1-2 tablespoons caramelized onions and the reserved crisp bacon slices (or chopped bacon layered). Add optional baby arugula (about 1/4 cup) if desired. Finish with the top brioche bun slathered with a light smear of remaining maple aioli.

Rest & serve

Let the assembled sandwich rest 1 minute so juices settle, then serve immediately while hot. Provide ketchup or extra bacon jam on the side if desired.