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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Our family's search for innovative and easy camping breakfasts lend this recipe to be a hit with our grown children when we're hungry in the morning, but not for a traditional breakfast. The burgers are finished off with an ale-based mayonnaise. Ingredients:
1 lb ground beef |
1 lb ground pork breakfast sausage |
2 cups french-fried onions |
9 eggs |
1 dash ground pepper |
8 cheese slices |
8 pineapple slices |
8 potato sandwich buns |
8 dashes paprika |
1 cup prepared mayonnaise |
1/4 cup irish red beer |
1/2 cup sour cream |
Directions:
1. FOR THE BURGERS:.
2. In a bowl, mix the beef, sausage, onions and one egg. Pepper to taste. Shape mixture into eight 1-inch patties. Grill over medium high heat seven minutes per side or until juices run clear. Set aside and keep warm. Grill pineapple slices over medium heat 1-2 minutes on each side until striped. Set aside and keep warm. Fry the eight remaining eggs over medium in a large skillet over medium heat. Sprinkle with paprika. Turn off heat and cover. Assemble sandwiches with cheese slice on the bottom of the bun, the burger, a fried egg, and the grilled pinepple slice. Dress the top bun inside with a dollop of the mayo.
3. FOR THE MAYO:.
4. Mix the mayonnaise, beer and sour cream in a bowl. Let stand for 5 minutes to blend flavors.
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