- 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
- 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, oscarsadksmokehouse.com.) 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.