Categories: Burgers
Ingredients
- Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- Burger:
- 12 ounces ground beef (80-percent lean)
- 8 ounces bulk Italian sausage
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup shredded Cheddar (about 2 ounces)
- 4 English muffins, regular, sandwich-size or corn, split and toasted
- 1 vine-ripe tomato, thickly sliced into 4 pieces
- 1 cup peppery greens, such as baby arugula, mustard greens or watercress
- 4 large eggs
Directions
-
For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
-
For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty.
-
Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.
-
Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.
-
Crack the eggs into the skillet with the sausage drippings and cook to your preference.
-
Place an egg on each burger and finish with some baby arugula on the top of the English muffin.