If you’re serving cottagers with a range of appetites, sliders are a good option. And if you make these Breakfast Sausage Burger patties the night before, half the work is done. Just make sure you get the Packet Homefries on at least 40 minutes before starting the burgers, as they take much longer to cook.
Bacon-Wrapped Breakfast Sausage Burgers with Cranberry
Ruth Gangbar
Cheffy Tip: If you have fresh rosemary on hand, you can use small sprigs (pressing deeply into the burger to prevent burning) instead of toothpicks to hold the bacon in place. Pressing an indentation into the top of each patty helps them cook more evenly.
Course Breakfast, brunch
Cuisine American
- 500g English bangers or mild Italian sausages removed from casing
- ⅓ cup dried cranberries
- 1 tbsp chopped fresh parsley
- 2 tbsp cold water
- 4 slices bacon
- 4 burger buns or 8 slider buns
- 4 tbsp mayonnaise
- 4 slices mozzarella, havarti, or cheddar cheese
- 1 ripe tomato sliced
In a bowl, combine sausage, cranberries, parsley, and water. Form into 4 burgers or 8 sliders.
Wrap a slice of bacon around the edge of each patty; secure with toothpicks. Press a slight indentation into the top of each burger.
Place patties on a preheated grill over medium heat, turning occasionally until cooked through, about 15 minutes for burgers and 10 minutes for sliders.
While burgers cook, spread mayonnaise onto split buns. Toast, cut-side down, on upper grill rack, until golden, 2–3 minutes. Turn over and top with cheese to melt.
Remove toothpicks and assemble burgers or sliders on toasted buns with tomato slices.
Switch It Up: For Sage Mushroom Breakfast Sausage Burgers, replace cranberries and parsley with 3/4 cup finely chopped cremini mushrooms and 1 tbsp chopped fresh sage. Make the burger even more heroic by adding an egg on top.
Keyword Barbecue, breakfast, brunch
Packet Homefries
Ruth Gangbar
Vegetables in aluminum foil packets are a barbecue favourite—just be sure to seal the packs tightly and be careful of escaping steam when opening. Since sweet potatoes cook faster than regular ones, cutting them into larger pieces helps all the vegetables cook evenly.
Course Breakfast, brunch
Cuisine American
- ¾ cup softened butter divided
- 3 large yellow-fleshed potatoes diced in half-inch pieces (about 4 cups)
- 1 sweet potato peeled and diced in one-inch pieces (about 2 cups)
- 1 large onion diced
- 6 ice cubes
- salt and freshly ground pepper to taste
Cut 4 large foil sheets; divide into two stacks on work surface. Generously spread top of each stack with 1/4 cup of the butter.
In a large bowl, stir together potato, sweet potato, and onions.
Divide potato mixture evenly between buttered foil pieces. Top each pile with dollops of remaining butter, and season with salt and pepper. Add 3 ice cubes to each pile (see tip, below). Fold and seal double-thickness packets, crimping seams tightly and leaving air space inside for steam.
Place packets on a preheated medium grill, turning about every 10 minutes, being careful not to puncture foil. Cook until packet contents feel soft when pressed gently with tongs, 45–50 minutes. Carefully open foil to serve.
Tip: Ice cubes add steam while packets are cooking and are easier to wrap than water. Leaving the skin on the potatoes helps them keep their shape.
Keyword Barbecue, breakfast, brunch
This recipe originally appeared in the May ’24 issue of Cottage Life.
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