This is a fun variation that I found on your good old burger with a breakfast twist. I adapted these breakfast burgers from a recipe I found in my recent Pillsbury magazine titled 30 Minute Meals. The original recipe called for hot Italian turkey sausage links. Hot was not something my family would go for and I didn’t want to have to remove casing from sausages either. So instead, I used mild ground Italian sausage in it’s place.
I served these breakfast burgers up with a side of scrambled eggs but I think the burger would have been fabulous with a fried egg on it. We did end up putting a little grape jelly on our burgers. I love the sweet jelly along with the spicy sausage. It was yummy! It was also plenty spiciness for my tastes with the peppers, onions, and pepper jack cheese. If you want to reduce the spice even more, just use cheddar cheese in place of the pepper jack.
- ITALIAN GROUND SAUSAGE
- RED BELL PEPPER (I USED GREEN)
- FROZEN SHREDDED HASH BROWN POTATOES
- VEGETABLE OIL
- PEPPER JACK CHEESE
- ENGLISH MUFFINS
- I ALSO RECOMMEND ADDING GRAPE JELLY OR A FRIED EGG TO EACH BURGER
- 1 package (16 oz) refrigerated Italian ground sausage
- 1 medium onion, finely chopped (1/2 cup)
- 1/2 cup finely chopped red bell pepper (I used green)
- 1 1/2 cups frozen shredded hash brown potatoes, thawed
- 2 teaspoons vegetable oil
- 6 slices (1 oz each) pepper Jack cheese
- 6 English muffins, split, toasted
- (I also recommend adding grape jelly or a fried egg to each burger)
- Remove casing from sausage; crumble sausage into medium bowl. Add onion, bell pepper and potatoes; mix well. Shape mixture into 6 patties, about 1 inch thick.
- In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil 13 to 16 minutes, turning once or twice, until thermometer inserted in center of patties reads 165°F.
- Top each patty with 1 slice cheese. Cover; let stand 1 minute until cheese is melted. Serve on toasted muffins.