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Breakfast Burger with Maple Sriracha Sauce
Andre Lewis

Breakfast Burger with Maple Sriracha Sauce

A crisp-edged hash brown belongs inside this breakfast burger, where it catches beef juice beneath a fried egg. Maple-sriracha sauce walks the sweet-hot line without becoming syrup. Keep the egg yolk jammy rather than liquid if you're trying to eat this without changing shirts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/3 cup mayonnaise
  • 1 tbsp pure maple syrup
  • 2 tsp sriracha
  • 1 tsp cider vinegar
  • 2 cups refrigerated shredded hash brown potatoes
  • 2 tbsp vegetable oil divided
  • 1 1/2 lbs 80/20 ground beef
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 4 slices sharp cheddar
  • 4 large eggs
  • 4 English muffins split

Method
 

  1. Stir the mayonnaise, maple syrup, sriracha and cider vinegar together and chill the sauce.
  2. Form the hash browns into 4 thin rounds and fry them in 1 tablespoon oil over medium-high heat for 4 minutes per side until crisp.
  3. Shape the beef into 4 patties, season with salt and pepper and cook in a hot skillet for 4 to 5 minutes per side until 160°F.
  4. Top the patties with cheddar for the final minute and cover until melted.
  5. Heat the remaining oil in a nonstick skillet and fry the eggs for 3 to 4 minutes until the whites and yolk surfaces are set.
  6. Toast the English muffins until their edges brown.
  7. Spread maple sriracha sauce on each muffin and stack one cheesy patty, one hash brown round and one fried egg inside.