Ace Kickstart® Brunch Burger.
Two patties, one egg, melted Swiss—this sausage-beef burger actually sticks with you through lunch
Two patties, one egg, melted Swiss—this sausage-beef burger actually sticks with you through lunch
Ingredients
FOR THE BRUNCH BURGER:
- 1 pound 80/20 ground beef
- 1 pound breakfast sausage
- 1-1/2 Tablespoon Casa M Spice Co® Ace Kickstart®
- 5 hamburger buns
- 5 eggs
- 10 slices Swiss cheese
Method
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01
Mix the meat blend
3 minCombine ground beef, breakfast sausage, and Ace Kickstart® in a bowl and work it together until the spice is evenly distributed. Don't overwork it — you want the meat to stay tender, not dense.
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02
Portion into balls
5 minWeigh out 3.2 oz portions and roll them into tight balls — you'll get 10 total. Uniform sizing means even cooking and consistent results on the griddle.
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03
Heat the griddle
5 minGet your griddle smoking hot — this is non-negotiable for that crispy, lacy crust. While it heats, gather your eggs, cheese, buns, and any egg rings you're using.
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04
Smash and release
1 minPress each meat ball hard onto the hot griddle with your smasher, then immediately use an offset spatula to release it so it doesn't stick. The smash creates maximum surface area for crust.
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05
Cook first side
4 minLet the patties sit undisturbed until the edges turn lacy and crispy — that's your signal they're ready to flip. Don't move them around; patience builds the crust.
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06
Flip and cheese
3 minFlip each patty and immediately top with two slices of Swiss — the residual heat will start melting it while the second side develops.
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07
Toast the buns
2 minWhile the second side cooks, lay your buns on the griddle face-down to toast them golden. A toasted bun stands up to the juices and won't fall apart.
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08
Stack and assemble
2 minPull the toasted buns off first, then stack two cheesy patties on each bottom bun. Build your base while everything's still hot.
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09
Fry the eggs
3 minGently fry each egg on the griddle until the whites crisp up around the edges and the bottom browns, then flip briefly to set the white while keeping that yolk runny. That runny yolk is your money.
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10
Top and serve
1 minSlide a fried egg on top of each burger stack, add the top bun, and dig in while it's hot. That combination of two patties, melted Swiss, and a runny egg is what breakfast is about.
From Mike's Notebook
Mix sausage and beef separately, then layer them raw — they cook at different rates and won't bind together.
Fry eggs in the burger fat after cooking patties; the residual heat crisps edges without breaking yolks.
Don't press the patties while cooking; you're squeezing out the juices that keep them tender under all that cheese.