Smash Breakfast Sausage Burger with Maple Bacon Jam Step-by-step instructions

Before you start

Before starting, ensure the maple bacon jam is ready and warm. If using store-bought, heat it gently. Have the English muffin split and buttered. Set out the sausage ball, cheese slice, and egg.

Preheat the griddle over high heat for at least 5 minutes to ensure it's thoroughly hot. Prepare all ingredients within arm's reach to keep the cooking process smooth.

Instructions

Prep and Heat

1. 1Prepare the Muffin and Jam
   Butter the cut sides of the English muffin and toast them on the griddle or in a toaster until golden brown. Keep warm. Warm the maple bacon jam in a small saucepan over low heat, stirring occasionally, until it is spreadable.
   Look for The muffin is golden and crisp; the jam is warm and glossy.
   Tip Toasting the muffin on the griddle after the sausage adds extra flavor.
2. 2Heat the Griddle
   Place a cast-iron griddle or large skillet over high heat and let it get very hot. The griddle is ready when a drop of water sizzles and evaporates immediately. Do not add oil; the sausage has enough fat.
   Look for The griddle is smoking hot and a water drop dances on the surface.
   Tip A dry, hot griddle is essential for crispy lacy edges.

The muffin is toasted and kept warm. The jam is heated and ready. The griddle is smoking hot, with a drop of water dancing and evaporating instantly. The sausage ball is at hand, and the press is nearby. Everything is prepped, so the cooking process will be seamless and fast.

Smash and Sear

3. 3Smash the Sausage Ball
   Place the 85 g sausage ball on the hot griddle. Immediately press it flat with a heavy steel press or a sturdy spatula, pressing down firmly to create a thin patty with ragged edges. Aim for about 1/4-inch thickness.
   Look for The patty is thin and uneven, with wispy edges touching the griddle.
   Tip Press hard and fast to maximize contact with the hot surface.
4. 4Sear Until Lacy
   Cook the patty undisturbed for 90 seconds at 215°C (about 420°F) until the edges are deep brown and lacy. Do not move or peek. The bottom should be crisp and caramelized.
   Look for The edges are dark brown and frilly, and the aroma is intensely savory.
   Tip Resist the urge to flip early; the crust needs time to form.
5. 5Flip and Melt Cheese
   Flip the patty carefully with a spatula. Immediately place the slice of American cheese on top. Cook for another 60-90 seconds until the cheese is melted and bubbly and the patty is cooked through.
   Look for The cheese is fully melted and draping over the patty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese isn't melting, cover the patty with a dome for a few seconds.

The sausage patty is thin and ragged, with edges that are a deep mahogany brown and frilly. The aroma is intensely savory. The cheese is melted and bubbly, coating the patty. The patty is cooked through, with no pink in the center, and the internal temperature reads 160°F (71°C).

Assemble and Serve

6. 6Assemble the Burger
   Place the toasted muffin bottom on a plate. Transfer the cheesy sausage patty onto the muffin bottom. Spoon the warm maple bacon jam over the cheese. Top with the fried egg.
   Look for The jam is glossy and the egg yolk is intact.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If you prefer a fully cooked yolk, cook the egg until the yolk is firm.
7. 7Crown and Serve
   Place the toasted muffin top over the egg. Press down gently to break the yolk and let it flow into the patty. Serve immediately while hot and crispy.
   Look for The yolk bursts and mingles with the jam and cheese.
   Tip Serve with extra napkins—it's gloriously messy.

The patty is placed on the muffin bottom, topped with warm maple bacon jam and a fried egg. The muffin top is pressed down, breaking the yolk and letting it run.

The burger is hot, with crispy edges, melty cheese, and a glossy yolk. Serve immediately to enjoy the contrast of textures.

Common mistakes

One common mistake is not letting the griddle get hot enough. If the surface isn't screaming hot, the sausage will steam rather than sear, resulting in a pale, soft patty.

Another mistake is moving the patty too early—leave it undisturbed to develop a proper crust. Also, avoid using oil; the sausage renders enough fat. Finally, don't overcrowd the griddle; cook one patty at a time for best results.

How to tell it’s done

The sausage patty is done when it reaches an internal temperature of 160°F (71°C). The edges should be deeply browned and crispy, and the center should no longer be pink. The cheese should be fully melted and bubbly.

The egg should be cooked to your preference—if you want a set yolk, cook until the yolk is firm. For a soft yolk, aim for a glossy, slightly set white and a warm, liquid center.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part