The Brunch Burger is a healthy size burger made with everything you love about breakfast, including the pancakes. Add a Mimosa or Bloody Mary and you have the perfect brunch.
Your typical, boring breakfast called.
It wants aj e=========dd.
I mean, how many ways do you think a girl can make a burger?
I just can’t stop; making burgers is kinda my crack. This is my Brunch Burger, complete with runny egg and all.
The buns are actually pancakes.
Yep.
I made my batter pretty thick and used one of my big canning jar lids as a mold – it worked like a freakin’ charm. The brand I used was Krusteaz Protein Buttermilk Pancake Mix.
I love brunch for a few different reasons.
The main reason is that it’s probably the most laid back meal ever. Think 11 o’clock mimosas with a loaded omelet, Bloody Mary’s with eggs benedict…you get my point.
This burger is the epitome of brunch. It’s hearty, delicious and very middle of the road. You can customize it any way you want to. I made a half ground chicken, half ground pork burger with chopped jalapenos in the mix.
You didn’t expect anything less, did you? I also added bacon, fresh tomato, pepperjack cheese and a runny egg.
It’s stunning.
What Can I Serve with the Brunch Burger?
I would stick with the brunch theme, and it should be fairly simple. Grits, hashbrowns, home fries, or go big and make Breakfast Nachos with it. You could also cut some fresh seasonal fruit, which would be and serve it family style.
Here’s your printable –
Brunch Burger
All the things you love about brunch in burger form!
Ingredients
- 1 batch Krusteaz Protein Buttermilk Pancakes - reducing the water by 1 tbsp.
- 1/2 lb ground chicken
- 1/2 lb ground pork
- 1 jalapeno, diced (you could also use 2 tbsp chopped pickled jalapenos)
- 2 tbsp seasoned salt
- 2 tbsp Worcestershire sauce
- 4 fresh eggs, cooked over medium
- Bacon, cooked
- Fresh tomato, sliced
- Pepperjack cheese, sliced
Instructions
- Make buns* by heating prepared griddle or pan to 350 degrees, add batter to the center of sprayed canning jar lids; remove lid and flip.
- Combine ground chicken, pork, jalapeno, salt and Worcestershire; form into four burgers and grill or pan fry until done.
- Make eggs - I cook mine over medium heat in a little butter until whites are almost done, then add about a tbsp of water and cover until yolk starts to look opaque.
- Make bacon* - I usually put my bacon in the microwave on a plate with paper towels under and over the bacon to absorb the grease.
- Assemble burger by adding cheese to one pancake, followed by bacon, tomato, burger, then egg; top with another pancake.
Notes
*Keep in mind to thoroughly spray the inside of your canning lid so none of the batter sticks to the inside.
*Make eggs at the very end - You want runny yolks!
*You can also make bacon in the oven by cooking it on a cookie sheet (with rack) on 400° for 10-12 minutes.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 494Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 305mgSodium: 2813mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 46g
The provided nutrition calculated may not always be accurate.
P.S. – To see more of my burgers go here, here, here and here. (That’s just a few!)
This Post Has One Comment
You can call this a brunch burger all you want, but I’d have it for breakfast (or dinner) any day of the week — sans the runny yolk. I’m more of an over-medium egg guy. Wonderful, Shea!