Bacon-Wrapped Breakfast Sausage Burgers with Cranberry
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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!