In the tradition of the British breakfast this burger uses pork sausage meat rather than minced beef, which is arguably a little heavy for the first meal of the day (indeed, some might argue that the entire concept of a burger is too heavy, though I heartily disagree). The consistency of sausage meat makes it ideal for shaping into burgers, and you don’t need to add any butter or oil to cook them — there’s plenty of fat in the meat. I ask my butcher for sausage meat from outdoor-bred pigs, which I prefer to meat from pigs that have never seen sunlight. I’ve allowed two smallish burgers per person, squeezed into lightly toasted English muffins. You may want to add a fried egg to each muffin or, for the true carnivore, a piece of grilled bacon.
- 1 onion, roughly chopped
- 1 tablesppoon ketchup
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon sweet paprika
- 3/4 lb free-range seasoned sausage meat
- 1 egg yolk
- 2 teaspoons dried sage
- handful of finely chopped chives
- freshly ground black pepper
- 4 English muffins, cut in half
- Blend together the onion, ketchup, Worcestershire sauce and paprika in a food processor. In a large bowl combine the onion mixture with the sausage meat, egg yolk, sage, chives and black pepper. Use some muscle to mix all the ingredients thoroughly with a wooden spoon. With wet hands, make four even-sized balls out of the mixture and then flatten each one to form a patty shape. Put on a covered plate in the fridge for 45 minutes.
- Heat a non-stick frying pan over medium high heat and put the burgers into it without any additional fat. Cook them for about five minutes on one side, then reduce the heat a little, flip the burgers over and cook for five minutes on the other side. Flip them over again and cook for another three minutes per side on a low to medium heat, until cooked through.
- While the burgers are cooking, lightly toast the muffins under the broiler. Serve each burger in a toasted muffin with condiments of your choice, mustard and ketchup being the obvious ones.