The Brunch Burger

This is destined to be a brunch classic; we're 100% sure of it! Manny and I stumbled on this for the first time when we went to Nashville. The hotel restaurant had this on the menu and when we saw that it had a fried egg on it, both of us were "all in." When it arrived it was even better than we anticipated. It didn't have any condiments, no vegetables, nothing to hide the fact that it was basically "brunch on a brioche bun," though technically, the home fries on the side were a triumph in and of themselves too, but that's a different recipe still to come... with Casa M Spice Co® Cattle Drive® on those, we're super excited about them too.

Critical to the success of this burger is to accept that this is a "double" burger and, as such, it really needs thin components to keep it manageable once assembled. There are several steps here. We suggest forming the patties first, then cooking the bacon and eggs, and finally cooking the patties just before you assemble them. The eggs, if cooked "over easy" will still be warm and runny when you assemble everything and crispy bacon is always icing on the cake. Through simplicity, this Brunch Burger shines as a masterpiece of combining breakfast and lunch foods. We think you and your family will agree and definitely want to hear your feedback on this one. As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez

ingredients

FOR THE BURGERS

1/4 pound ground beef per burger
Casa M Spice Co® Chain Reaction®, to taste
1/4 pound breakfast sausage per burger
Casa M Spice Co® Cattle Drive® or Uncontrolled Cattle Drive®, to taste
1 brioche bun per burger

FOR THE GARNISH

1 fried egg, cooked over easy per burger
1 piece of bacon, cooked until crispy per burger
1 piece of cheese (something that melts well) per burger

FEATURED QUOTE

Critical to the success of this burger is to accept that this is a "double" burger and, as such, it really needs thin components to keep it manageable once assembled.

- Mike Hernandez

LET’S GET COOKING

1.
Form up your patties from the ground beef first. Weigh out your ground beef and form the patties pretty thin so they cook pretty quickly. Definitely encourage incorporating Casa M Spice Co® Chain Reaction into the patties here, but if you're new to the blend, sprinkling it on top of them as they cook works just as well.
2.
Form up your sausage patties next. Weigh out your sausage and form the patties thin so they cook uniformly (safely) and quickly. We would certainly encourage incorporating Casa M Spice Co® Cattle Drive® (or Uncontrolled Cattle Drive® depending on your selection) into the patties here, but if you're new to the blend(s), sprinkling either of them on top of the patties as they cook works fine too.
3.
Cook your bacon until crispy. We tend to take the easy route and lay the bacon out on a cookie sheet in a single-layer and put into a cold oven, then turn it on (bake) at 400℉, watching it closely until it is finished. This method keeps the bacon flat and easily allows you to fine tune how crispy you want it.
4.
Cook your eggs. Everyone's tastes are different here, but Manny and I love super runny over-easy fried eggs for this use case.
5.
Cook your patties. You can cook them at the same time (if space allows). You're looking for even cooking throughout. Finished temps should be about 155-165℉ for each. Anything higher really yields a dry burger. Since these are thin patties, be careful and definitely take the temps with a good meat thermometer as overshooting will adversely impact the end product.
6.
Assemble your burgers. We didn't put any vegetables or condiments on these. The yolk from the egg adds good moisture and the burger patties, when cooked properly, are still quite juicy. Note that we did not melt the cheese onto either of the patties because we were cooking for photos here at each step, but we highly encourage melting the cheese onto one of the patties once it's cooked. We put the bacon on the bottom part of the brioche bun, the sausage next, then the cheese, the beef, and finally the egg up top, followed by the top of the brioche bun.
7.
Serve immediately and enjoy! This is one that will most definitely be a crowd favorite.