Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.
- Min 35
- Serves 4
|1 lb.||Lean ground turkey|
|1 Tbsp.||Pure maple syrup|
|1 Tbsp.||Whole-grain mustard|
|2 cloves||Minced garlic|
|3/4 tsp.||Kosher salt|
|1/4 tsp.||Smoked paprika|
|4 oz.||Freshly grated white cheddar cheese|
|4||Whole-grain English muffins|
|4||Grade A Large Phil’s Fresh Eggs|
|Canola oil, for grilling|
- Preheat your oven to 400°F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack and bake until crisp (about 15 minutes, depending upon the thickness of your bacon). Remove the bacon from the baking rack to a paper towel-lined plate and lightly pat dry.
- In a small bowl, stir together the sauce ingredients: 2 Tbsp. maple syrup, 1 Tbsp. mustard and a pinch of salt. Set aside.
- Preheat an indoor or outdoor grill to medium-high. In a large bowl, lightly combine the ground turkey, remaining 1 Tbsp. maple syrup and 1 Tbsp. mustard, garlic, salt and smoked paprika just until combined. Shape into 4 patties, being careful not to compact the meat.
- Lightly oil the grill and then cook the burgers, flipping once, until cooked through (about 3-4 minutes per side). In the last minute of cooking, top burgers with the cheese and allow to melt. Transfer burgers to a plate and cover to keep warm. If desired, lightly toast the English muffins on the grill while the burgers cook.
- While the burgers rest, heat a non-stick skillet over medium heat, lightly coat with cooking spray and fry the eggs in the skillet, either sunny side up or over easy, cooking the yolks to your desired level of doneness.
- To assemble the burgers, top the bottom of each English muffin with a bit of the maple sauce, then add the arugula, burger patties, fried eggs and bacon. Place the second half of the English muffins on top. Enjoy immediately.