After the last Jucy Lucy post, I still have a few leftover buns and that pack of beef bacon I forgot to cook up. Rolling into the weekend, I thought let’s just do a big ol’ breakfast sandwich and see if it’s any good. The Beef Bacon Breakfast Burger was born – let me share that with ya.
The Prep Table
Worked out pretty good as MrsForensicBBQ was coming back Saturday with some Carolina Reaper cheese in tow. I needed a cheese product, so (shocker) we’re going spicy. And you know I can’t do a good griddled egg without that Rich’s Secret Spice (Red Hots Chili Seasoning). We’re going to portion all this out as best we can to stack a burger. Let’s get going with that beef bacon
The Process
Absolutely had to throw some smoke on there. Dialed up that RecTeq for 225 and planned for the usual 2hr bacon cook. I’ll tell you around 1.5hrs, I dialed it down to 180 (RecTeq’s LO) as it was already cooked. We kept it warm until ready to stack. But while that was cooking, it was time for the browns.
I knew I wanted to patty-fy the browns, but I was curious on the best way to do it. Let it get some good color on one side, then used the ol’ egg accessory to form the patties. Once they took form, I flipped them as necessary. My left side of the blackstone is always medium-high, where the right side is low – so I can work left to right as the cook progresses.
I’ll also say when I first laid out the browns, it looked a little sad without any seasoning, so I dug out the Meat Church Holy Voodoo seasoning that’s been sitting in my garage for years and gave it a dusting. Lastly, I kept those egg rings on the griddle to heat ’em up before adding the browns (and later eggs) to ’em.
Browns cooked, beef bacon about done – now it was time to de-tube the hot sausage. Divvied these up into eighth’s, and did it smash style. Once these got cooked, it was all ready to put together. Now for my blog post oops of the day: The egg.
Yes, I absolutely cooked eggs with this, but as the cook neared its’ end, it was go time and totally forgot to snap a pic of the egg cooking in the rings. I did these two ways: Pre-scrambled and in the ring, and then a fresh crack right into the ring. Now, unpopular opinion I know, I don’t like a runny yolk. I’d much prefer it cooked with the white, so if you wanted to keep the yolk in tact, you do you. I ended up doing 3 pre-scramble, and one late yolk break (on the flip) and cooked.
I know, words aren’t as good as photos – but it happened.
The final bacon picture. Man, it was going to be a hefty burger.
The Result
So this was fun.. My first one was figuring out the puzzle, but burger’s 2-4 went together nicely. With that lightly toasted Onion challah bun, I went hash brown, cheese, sausage patty, egg, beef bacon, onion, and habanero sauce. Sounds messy, and it was:
I made two full burgers, and the other two were stacks (all but the bun) for leftovers. I could only do one. This thing was slammed with flavor. That beef bacon accompanied the pork sausage in that meaty alliance that I love. The egg – with that Red Hots seasoning – perfectly cooked and familiar. That Reaper cheese was hot, but adding in that Marie Sharp’s Habanero sauce – it definitely brought some heat. This was hearty, it was filling, and well worth my (and your!) time.
