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Hot Sauce Breakfast Burger

This Hot Sauce Breakfast Burger sounds almost as good as it tastes.  The sautéed peppers put ketchup and mustard to shame and the pickle has a slight saltiness that cuts through the spice.  Enjoy on a hot summer night surrounded by your favorite people.  Scroll down to the bottom to get to the recipe immediately.

It’s been one of those weeks.  You know what I mean.  Those weeks where the sun is shining, it feels like a cool 107 degrees Fahrenheit outside in the sun, and all I want to do is lay in the shade to enjoy a picnic.

While this dream nap time isn’t possible at this point, the perfect summertime burger has finally been found.  The English Muffin cuts out a lot of the bread, allowing the tastes to come through.  And the toppings each have their own unique flavors that jive together to make summertime perfection.

Most recipes allow for some substitutes, and this one is no different.  Though, I highly recommend keeping the ingredients as close to the below as possible.  Because it was just that good.


Hot Sauce Breakfast Burger

Hot Sauce Breakfast Burger

Prep Time: 10 minutes; Cook/Grill Time: 20 minutes

Total Time: 30 minutes

Serves: 2 adults

Ingredients

  • 2 beef burger patties
  • 2 traditional english muffins
  • 1 green pepper, cut into thin slices
  • 2 eggs (any size)
  • 2 tablespoons Frank’s red hot sauce
  • Green onions, sliced
  • 2 pickles (sandwich slices preferred, but feel free to use spears like we did, too)
  • Lawry’s, Salt, and Pepper
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)

Materials Used

Directions

  1. Sprinkle Lawry’s, salt, and pepper on the top of both burger patties.  Allow to sit for a few minutes until the next step. Separately, pour the EVOO into the sauté pan on medium heat to allow it to warm.
  2. Once warm, place the sliced green pepper into the pan.  Flip consistently until there is a slight char on both sides and the peppers are slightly flimsy when you pick them up with the tongs.  Now would be an appropriate time to put the burgers on the grill.  Lower the temperature on the oven to not over cook the pepper until the burger patties is ready to flip.
  3. Once your burger patties have been flipped, add the hot sauce to the pan with the peppers.  Stir to evenly coat the peppers for about 5 minutes.  Once they seem evenly covered and fully cooked, take the pepper out of the pan and place in a bowl to the side.
  4. Using the same pan, crack the eggs side by side, not allowing the yolk to break.  Salt and pepper to taste.  (Now would be a good time to check the burgers and flip again or take off the grill, if necessary.)  Allow to cook until brown on the bottom side.  Then, using your spatula, quickly flip the egg to the opposite side and let cook for about one minute making sure the yoke does not harden.
  5. While your eggs are cooking, break the english muffins in half, similar to a hamburger bun.  Put in the toaster for around 3 minutes or to desired crispiness.  While they are heating up, check your burger patties on the grill if you had flipped them previously.  If they are still not done, take your egg off the skillet and put all ingredients to the side while you wait for your burger patties to be done.
  6. To plate, divide the english muffin like a hamburger bun.  On the bottom layer, place a burger patty, topped by the egg and hot sauce coated green peppers.  Continue by sprinkling your green onions on the green peppers, and top with your pickle and the top of your english muffin “bun.”  Enjoy!

Hot Sauce Breakfast Burger _1

Hot Sauce Breakfast Burger _4

Hot Sauce Breakfast Burger _10

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What are your usual favorite hamburger toppings?

Do you prefer pickles sandwich style, or in spear form?

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2 Comments

  • Reply Jamie

    My husband would love this! I definitely need to give it a try one of these weekends.

    Jamie
    http://www.treatsandtrendsblog.com/

    July 28, 2016 at 2:53 pm
  • Reply Heather @ Polyglot Jot

    Yum! I love all pickles but sandwich stackers are so much better for on bread!

    July 28, 2016 at 3:58 pm
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