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For an even breakfast-ier burger add a fried egg on top
photo: chromewaves on Flickr

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.