By Protein
Breakfast Smash Burger Recipe
Ingredients
Yield: 1 SANDWICH
- 1 EA. Fresh, Toasted Brioche Bun, 3.5”
- 2 ea. Jimmy Dean® Butcher's Recipe® Raw Pork Sausage Wide Patties, 3.5”, 3.0 oz.
- 2 ea. Sliced Cheddar Cheese
- 1 ea. Sunny Side Up Egg
- 1 oz. Bacon Jam (Sub-Recipe)
Sub-Recipes Ingredients
Bacon Jam
Yield: 24 OZ.
- 16 oz. Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces
- 1 cup Small Yellow Onion, Diced
- 1 tbsp. Canola Oil
- 1 cup Brown Sugar
- 1/4 cup Whole Grain Mustard
- 1 tbsp. Hot Sauce
- 1/4 cup Apple Cider Vinegar
Imagine two perfectly seasoned Jimmy Dean® Butcher's Recipe® Raw Pork Sausage Wide Patties. sizzling to perfection, then lovingly smashed with melty cheddar cheese and a decadent bacon jam, crowned with a sunny side up egg and nestled in a soft, warm brioche bun. Turn breakfast into sweet and savory indulgence.
Directions
- For best results, thaw Jimmy Dean® Butcher's Recipe® Raw Pork Sausage Wide Patties, 3.5”, 3.0 oz. before preparation.
- Preheat skillet over medium heat. Place thawed Jimmy Dean® Butcher's Recipe® Raw Pork Sausage Wide Patties, 3.5”, 3.0 oz. in skillet. Cook sausage for 10-12 minutes, turning for even browning, to a minimum internal temperature of 160°F.
- Melt cheddar cheese on patties and hold warm.
- Spread bacon jam on bottom brioche bun. Then stack cheesed patties on top of bacon jam.
- Place sunny side up egg on top of build and finish with top bun.
- Serve with extra side of bacon jam, if desired.
Sub-Recipes Directions
Bacon Jam
- In a sauté pan over medium heat, cook onions in canola oil until soft and translucent.
- Add brown sugar, mustard, hot sauce, and apple cider vinegar. Bring to a simmer and add Jimmy Dean® Full Cooked Hardwood Smoked Bacon Pieces .
- Cook until liquid reduces and has a syrupy consistency.
- Cool and hold for service.
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