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Breakfast for Dinner Burger

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Breakfast Burger

A pretty big burger especially with breakfast thrown in. Don’t do these if you only have a small appetite! But, breakfast for dinner is always fun. Doubly so when an awesome burger is thrown in the mix. Or try them as breakfast alone. Excellent with a Screwdriver or Bloody Mary!

Ingredients
1/2 lb thick-cut bacon or Canadian bacon
1/4 cup real maple syrup
1 1/2 pounds ground beef chuck
3 tablespoons Worcestershire sauce
3 tablespoons onion, minced
2 tablespoons dijon mustard
salt and black pepper
extra virgin olive oil
4 slices extra-sharp white cheddar, for topping
3 tablespoons butter, for frying eggs and basting burger rolls
4 eggs
4 sesame or poppy seed burger rolls, split

Directions
Preheat the oven to 400° F. Line a baking sheet with aluminum foil and set a wire baking rack on top. Lay bacon across wire rack and cook for 15 minutes. Carefully remove and baste with maple syrup and continue to bake for 5 to 6 more minutes.

Combine the beef, Worcestershire, and minced onion. Add the mustard and season with salt and pepper. Gently form into 4 large patties. Pinch in the center a bit to create a depression. The depression will puff up when the burger is cooked creating a perfect flat patty to hold your toppings. Drizzle with olive oil.

Meanwhile, heat a large cast iron skillet over medium-high heat. Place the patties in the skillet and cook about 7 minutes, or until cooked to desired doneness, flipping JUST once halfway through. You want a solid nice crust on these patties so don’t be afraid of that sizzle. Top with cheese and cover. Cook 2 minutes or until cheese has melted. Remove from skillet and cover to keep warm.

Melt 2 tbs butter in the same skillet. Crack the eggs and fry to your liking. Season with salt and pepper. Remove from skillet and place over cooked patties. DON’T wipe out the skillet! You’ll loose the flavors!

Melt the remaining butter and toast the buns in the same skillet.

Top each bun bottom with a patty, egg, bacon and bun top. Devour.

From a Rachel Ray recipe in 2012 via Kita at Pass The Sushi
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