Smash Breakfast Sausage Burger with Maple Bacon Jam

A smash breakfast sausage burger that delivers maximum crispy edges, melty cheese, sweet-savory bacon jam, and a luscious fried egg. The secret is pressing the sausage thin and searing it on a screaming-hot cast-iron griddle.

In under 15 minutes, you get a restaurant-quality breakfast sandwich that's perfect for a weekend treat or a special weekday morning.

This breakfast smash burger takes the beloved smash burger technique and applies it to breakfast sausage. The result is a patty with an incredible crispy, lacy crust that contrasts beautifully with the soft, juicy interior.

Topped with American cheese, warm maple bacon jam, and a fried egg, it's a harmonious blend of flavors and textures. The recipe is straightforward and quick, making it an ideal choice for a satisfying breakfast or brunch.

Ingredients

Why this recipe works

Smashing the sausage into a thin patty maximizes the surface area in contact with the hot griddle. This creates a deep, caramelized crust with frilly, lacy edges that are intensely savory and crispy.

The high heat and short cooking time keep the interior moist and tender, avoiding the dry, dense texture that can result from cooking thick sausage patties.

The combination of sweet maple bacon jam and rich, melty cheese balances the salty, savory sausage. The fried egg adds richness and a velvety sauce-like yolk that ties everything together.

The toasted English muffin provides a sturdy, buttery base that holds up to the juicy toppings, ensuring every bite is crisp, creamy, and satisfying.

Notes and substitutions

For the best results, use a high-quality sage pork breakfast sausage. The sage flavor complements the maple jam beautifully. If you can't find sage sausage, use plain breakfast sausage and add a pinch of dried sage to the meat before cooking.

A cast-iron griddle is ideal for achieving the high heat needed for a good crust. If you don't have one, a heavy stainless steel or carbon steel skillet works well. The heavy steel press is essential for smashing the sausage thin; a sturdy spatula can also work, but it's harder to get even pressure.

• sage pork breakfast sausage: Use your favorite breakfast sausage, either pork or turkey. For a spicier kick, choose hot sausage.
• sourdough English muffin: Any English muffin works, or use a brioche bun for a richer flavor.
• American cheese: Cheddar, pepper jack, or Swiss cheese melt well and add their own character.
• maple bacon onion jam: If you don't have jam, use a drizzle of maple syrup and crispy bacon bits.

Equipment

• Cast-iron griddle or large skillet
• Heavy steel press or spatula
• Spatula for flipping
• Toaster or oven for muffin
• Small saucepan for jam