BLD Burgers

bld burgers
  • 4Servings


  • 8 slices meaty bacon
  • 1 stick butter, at room temperature
  • 1 large shallot, finely chopped
  • 1/4 cup (a small handful) cilantro or parsley tops, finely chopped
  • 2 tablespoons chives, finely chopped
  • 2 cloves garlic, grated
  • Salt
  • 4 sandwich-size English muffins (I like Thomas'.)
  • 1 pound ground 80-percent-lean sirloin
  • 1 tablespoon Worcestershire sauce
  • Black pepper
  • 1/2 pound bulk spicy pork breakfast sausage
  • 4 slices sharp white cheddar (I like Oscar's XXX, or sharp white American cheese (I like Cooper.)
  • 1/2 cup ketchup
  • 3 tablespoons chipotle hot sauce, such as chipotle Tabasco
  • 4 eggs


Preheat the oven to 375 degrees . Arrange the bacon on a slotted broiler pan or a metal rack inserted into a rimmed baking sheet; bake until crispy, about 18 minutes.

In a small bowl, mix the butter, shallot, cilantro, chives and garlic; season the herb butter with salt.

Heat a large nonstick skillet or cast-iron griddle over medium-high. Spread the cut sides of the English muffins with the herb butter. Add to the skillet, buttered side down, and cook until deeply golden and crispy, about 5 minutes.

In a medium bowl, mix the beef with the Worcestershire and season with salt and pepper. Add the sausage; mix to combine. Form into 4 patties that are thinner in the centers for even cooking and a bit larger than the English muffins to allow for shrinkage when the patties are cooked. Cook, turning occasionally, until cooked through, 8 to 10 minutes. During the last 30 seconds of cooking, top the patties with the cheese and tent with foil to melt. Transfer the patties to a plate.

In a small bowl, mix the ketchup and hot sauce.

Heat the same skillet over medium. Crack in the eggs; fry until cooked to over-easy or over-medium, 3 to 4 minutes.

Top the English muffin bottoms with the patties, bacon, eggs, spicy ketchup and English muffin tops.