Breakfast

Apple and Cheddar Breakfast-Sausage Burger Recipe

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TipHow to Freeze Burgers

Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.

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Next: How to Thaw Burgers

TipHow to Thaw Burgers

Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.

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Next: How to Store Burgers

TipHow to Store Burgers

Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.

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Next: How to Freeze Pork

TipHow to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.

Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

TipHow to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

TipHow to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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This grilled breakfast sandwich is a welcome departure from your standard egg and cheese on a bagel. Breakfast-sausage patties and tart apple slices are grilled and glazed with maple syrup, then stacked on toasted English muffins with melted sharp cheddar cheese. The result is a hearty hand-held breakfast that’ll get you revved up for a day of tailgating, a weekend of camping, or just facing the Monday morning status meeting. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. Game plan: The sausage can be shaped into patties up to 1 day ahead, covered, and refrigerated. This recipe was featured as part of our tailgating breakfast recipes.
Ingredients:

  • 12 ounces fresh pork breakfast sausage, casings removed
  • 1 medium tart apple, such as granny smith or gravenstein
  • Vegetable oil, for coating the grill
  • 1 tablespoon maple syrup, plus more for serving
  • 4 english muffins, split
  • 4 ounces sharp cheddar cheese, thinly sliced

Instructions:

  1. 1Divide the sausage into 4 equal portions. Shape each portion into an even 1/4-inch-thick patty that’s about 1/2 inch wider in diameter than the English muffins. Using your thumb, make a shallow 1-inch-wide indentation in the center of each patty, place them on a plate, and set aside.
  2. 2Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, slice the apple into (1/2-inch-thick) rounds. Set aside the 4 widest slices, removing any seeds as necessary. Save any extra apple slices for another use.
  3. 3When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Using a flat spatula, transfer the 4 apple slices and the sausage patties (indentation-side up) onto the grill and cover the grill. Cook undisturbed (do not press down on the patties) until grill marks appear on the bottom of the patties and apples, about 3 to 4 minutes.
  4. 4Flip the patties and apples and brush them with the measured maple syrup, using all of it. Cover the grill and cook until the patties are cooked through and the apples have softened slightly, about 3 to 4 minutes more. Remove to a clean plate and tent loosely with foil.
  5. 5Place the muffins cut-side down on the grill and toast until grill marks appear on the bottoms, about 2 to 3 minutes. Flip the muffins and evenly distribute the cheese among all of the muffin halves. Cover the grill and continue to cook until the cheese has melted, about 3 minutes more. Remove to a work surface.
  6. 6To assemble, place 1 sausage patty and 1 apple slice on 4 of the muffin halves; top with the remaining 4 halves. Serve immediately, passing additional maple syrup on the side.
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