SUPER SAUSUGE BREAKFAST BURGERS
Napoleon Feature Recipe: Who can resist kicking off your morning with grilled meat, wrapped in more meat.
Courtesy of Andrea Alden, Napoleon Grills
- 4 COBS Bread Ciabatta Rolls
- 1 lb. lean ground beef
- 1 lb. breakfast style ground sausage (no casings)
- 1 tsp. sage
- 1 tsp. thyme
- pinch of red chili flakes
- 8 slices of bacon
- ½ cup maple syrup
- 4 eggs
- butter to taste
- lettuce, cheese, onions, condiments for topping
Make sure that the meat is chilled thoroughly before starting. In a large bowl, combine the beef and the sausage meat. Add the sage, thyme, and chili flakes. Mix everything together and then divide the mixture into 4 equal portions.
Form the portions of meat into patties in roughly the same shape and size as the Ciabatta Rolls. Using your thumb, create a well in the center of each patty. Wrap two slices of bacon around each of the patties, holding them in place with a skewer. When placing the skewer, try to keep the skewer from going through the middle of the depression you created for the egg. Try to slide it through the meaty part of the bottom of the patty.
Place each patty onto a tray or plate lined with waxed paper and chill for at least 30 minutes in the refrigerator.
Preheat the grill to between 375°F and 400°F.
Place the patties on the grill over indirect heat, baste with some maple syrup, close the lid, and grill for 15 minutes.
When you check on the Super Sausage Burgers at the 15-minute mark, baste them again with maple syrup. Close the lid and grill for another 10 minutes or so.
After 25 minutes, the meat should be nearly cooked through, crack a large egg into the depression in each of the patties and cook for another 10 or so minutes, or until the egg white has set.
Assemble everything on a sliced Ciabatta Roll, dressing to your preferences. Take a big bite! For extra breakfast points, you can toast the rolls over direct heat before serving.
Once each slice of bread is on the grill, sprinkle, to taste, with cinnamon. Grill each slice for 2 to 5 minutes per side until there are grill marks and both sides of the bread are slightly crispy.
Serve the Grilled French Toast with butter, nuts, and loads of syrup. Bacon too. Don’t forget the bacon!