For the Tomato Jam:
2 pounds cored tomatoes (chopped)
1/2 cup sugar
1/2 lemon (juiced)
1 tablespoon fresh ginger (finely chopped)
1 pinch ground cumin
1 pinch ground cinnamon
1/4 tsp curry powder
1 teaspoon salt
For the Sausage-Infused Burger Patty:
1/4 pound grass-fed beef
2 tablespoons spicy sausage
Salt (to taste)
Ground black pepper (to taste)
For the Breakfast Burger:
2 tablespoons tomato jam
1 sausage burger patty
2 tablespoons shredded gouda
1 everything bagel (toasted)
3 to 4 slices bacon (cooked with grease saved)
1 egg (cooked sunny side up)
1/4 avocado (sliced thin)
1 tablespoon tomato jam
Note: while there are multiple steps to this recipe, this breakfast burger is broken down into workable categories to help you better plan for preparation and cooking.
For the Tomato Jam
Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.
Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency; about 1 hour.
While this is reducing, make the sausage-infused patties.
For the Sausage-Infused Burger Patty
Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.
Set aside and heat up your grill or cast iron to medium-high heat.
Spray the surface of whatever you’re using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it’s cooked all the way through.
Turn the heat off and add the gouda on top.
Then prep the remaining ingredients for assembling the burger.
For the Breakfast Burger
Gather the ingredients.
Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.
Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.
– MacKenzie Smith