It feels fitting to be sharing this maple bacon breakfast burger in honor of Father’s Day, because the two meals I most remember my own dad cooking are lazy weekend breakfasts and grilled hamburgers.
Father’s Day is bittersweet for me. I lost my dad in a tragic accident 10 years ago, and this weekend is one of the times when I miss him most. I’d give anything to have him here to fire up the grill with me on Sunday, but since that cannot be, I’ve found other ways to feel close to him. I love sharing memories of my Dad, as well as cooking dishes that remind me of our time together in the kitchen.
Burgers were the dinner my dad made for my sisters and I most often, one because they were delicious and easy, and two because we requested them constantly. Although my dad tended to keep his seasonings on the simpler side, I think he would approve of this amped-up breakfast burger recipe.
These breakfast burgers have an incredibly juicy texture, come fully loaded with some of the best burger fixin’s (ahem, bacon), and their flavor is downright addictive too.
What makes these breakfast burgers habit-forming is their balance of sweet, salty, and smoky. A touch of maple syrup in the burger patties and a Dijon maple drizzle add the sweetness and smokiness, bacon brings the salty (and more smoky), and arugula adds bold, peppery freshness. The crowning glory of it all: a fried egg on top.
As I shared last month, this year I’m partnering with Phil’s Fresh Eggs, a family-owned-and-operated company that sells cage-free eggs. Phil’s hens are humanely treated and fed an exclusively vegetarian diet that comes from crops raised on the original family farm. I switched to buying Phil’s eggs a few months ago, because I noticed a clear difference in their quality. The shells are sturdier, the yolks more vibrantly colored, and best of all, they taste better too.
I mean, just look at that beauty.
Because these breakfast burgers have the classic influences of eggs, bacon, and maple, I decided to complete the picture by serving them on an English muffin, instead of a classic hamburger bun. I loved the way the Dijon maple spread settles into the nooks and crannies. Also, since English muffins aren’t prone to the excessive “breadiness” that can plague other burger buns, it’s the flavor and tenderness of the breakfast burger patties that is the star.
Even though its title is “breakfast burger,” this recipe is appropriate at all times of day. We had ours for “brinner” with a simple green salad. Since the breakfast burger patties are made with ground turkey, they are a well-balanced, protein-packed meal, and the “extras” (bacon, that glorious egg) keep them indulgent enough for bonafide weekend brunch or afternoon cookout.
Wishing you all a Happy Father’s Day weekend! I’ll be celebrating with Ben’s family (including this guy, my stellar father-in-law). I hope are you able to enjoy time with friends and family, share memories, and make a few new ones too.
Tools I used to make this recipe:
- No grill? No problem! This affordable cast-iron grill plate can be used right on your regular stove and makes beautiful grill marks.
- Ben’s favorite grill set (for indoor grilling and all kinds of fish, roasted veggie, and fried egg flipping, I love this spatula).
Maple Bacon Breakfast Burger
For the Burgers:
- 4 slices bacon
- 1 pound lean ground turkey — I used 93% lean
- 1 tablespoon pure maple syrup
- 1 tablespoon whole grain mustard
- 2 cloves minced garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 4 ounces freshly grated white cheddar cheese — I love going extra sharp
- 4 whole grain English muffins
- 4 large Phil's Fresh Eggs
- Fresh arugula
- Canola oil — for grilling
For the Sauce:
- 2 tablespoons pure maple syrup
- 1 tablespoon whole grain mustard
- Pinch of kosher salt
Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate and lightly pat dry. In a small bowl, stir together the sauce ingredients: 2 tablespoons maple syrup, 1 tablespoon mustard, and pinch of salt. Set aside.
Preheat an indoor or outdoor grill to medium high. In a large bowl, lightly combine the ground turkey, remaining 1 tablespoon maple syrup, 1 tablespoon mustard, garlic, salt, and smoked paprika just until combined. Shape into four patties, being careful not to compact the meat.
Lightly oil the grill then cook the burgers, flipping once, until cooked through, about 3-4 minutes per side. In the last minute of cooking, add the cheese and allow to melt. Transfer to a plate and cover to keep warm. If desired, lightly toast the English muffins on the grill while the burgers cook.
While the burgers rest, heat a non-stick skillet over medium, lightly coat with cooking spray, then fry the eggs in the skillet, either sunny side up or overeasy, cooking the yolks to your desired level of doneness (I like mine fairly runny).
To assemble the burgers, top the bottom of each English muffin with a bit of the maple sauce, then add the arugula, burger patties, fried eggs, and bacon. Place the second half of the English muffins on top. Enjoy immediately.
Nutrition InformationAmount per serving (1 burger with whole wheat English muffin and all toppings) — Calories: 573, Fat: 29g, Saturated Fat: 11g, Cholesterol: 310mg, Sodium: 1032mg, Carbohydrates: 34g, Fiber: 3g, Sugar: 12g, Protein: 42g
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If you like this Breakfast Burger, don’t miss these other tasty burger recipes!
I am sharing this post in partnership with Phil’s Fresh Eggs. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you. To learn more about Phil’s, you can visit its company website and Facebook page too.
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