The article is about how to make the best breakfastburger ever! It starts with ground beef and cheese, but if you want something different than just an ordinary patty for your plate then this recipe will show it’s possibilities. By smoking these sausages on high heat as describe below they stay moist while still being tender so that every bite contains both flavor from meat warm spices like black pepper or cayenne red chili flakes along side creamy textures due in large part because of hard yolk spread throughout each hollow cavity created when slicing through ingredients.
- Grill/Gear: You can make this on a grill or in an oven. To do it the traditional way, you'll need charcoal and gas but for those who don't want to spend time waiting around with their hose connected at all times (and also not be able get access when needed), there's always electricity.
- Shop: There are several options for ground meat: breakfast sausage; sweet or spicy Italian sausage; or for a Latino twist, chorizo. Use a thick-cut artisanal bacon, like Nueske's.
- Vegetable oil for oiling the silicone mat, beer can, and grill grate
- 1 pounds seasoned bulk pork sausage or sausage that’s been removed from its casings, well chilled
- 8 strips artisanal bacon
- 4 large eggs (preferably farm-fresh or organic)
- 8 ounces grated cheddar cheese or pepper Jack cheese
- 1 scallion, trimmed, white and green parts thinly sliced crosswise
- 4 English muffins, split and buttered, or grilled bread
- Coarse salt (sea or kosher) and freshly ground black pepper
- Line a rimmed sheet pan with a silicone mesh grill mat or aluminum foil and lightly oil it. divide the sausage into 4 equal portions (½ pound each). Wet your hands with cold water, form meat into balls then arrange them several inches apart on baking dish so they can be cooked more evenly without burning some parts over high heat when there isn't enough cooking time given for all ingredients used.
- To make the best bacon beer cup, oil your bottom and lower third of a soda can. Firmly press one side into an sausage ball so it forms a flat-bottom glassless drinking vessel with about 1 inch left up on each side where you twist out any excess meat before molding cups by pressing firmly in places until cracks heal over time or if desired use fingers to form perfectly round bottoms along edges while securing them together at top using toothpicks as needed.
- Place the meat in a refrigerator, uncovered for 1 hour. The burger cups can be prepared up to 8 hours before they are needed and still come out delicious.
- If you’re ready to cook, set up your grill for indirect grilling and heat it well. Make sure the grate is clean or oiled before putting in burger patties so they don't stick when cooking away from fire! If using charcoal go ahead with adding wood chunks onto coals if desired but be careful not too overdo because this may cause flareups that could lead into dangerous situations like burning down house entirely.
- Place the burgers on indirect heat for 20-30 minutes, turning once or twice during this time. Using paper towels to wipe away any excess fat that may have accumulated in their depression caused by beer can aluminum rings placed around each patty before cooking (to prevent burning). Crack an egg into a cup per burger then sprinkle with salt pepper garlic grated cheese & chopped scallions.
- Lower the lid and continue indirect grilling of breakfast burgers until both sausage meat is browned, cheese has melted completely into it's depths -and eggs are cooked to your liking (I like them runny). 8-12 minutes more should do nicely.
- Remove the toothpicks and transfer your breakfast burgers to a platter. Grill English muffins, cut sides down over an open flame for 1-2 minutes until golden brown on top with no internal raw stems or seeds left in them! Place one generous patty atop each bottom piece before serving immediately so they stay juicy while you eat everything else off of its plate too - it's like nothing else exists anymore after those first few bites.