You think you do brunch? The Ultimate Brunch Burger is a foodie's dream - a beef & sausage patty, crispy pork belly, cheddar cheese, hash browns, avocado, a poached egg, tomato, and arugula, all topped with homemade spicy Hollandaise.
Course Brunch, Main Course
Keyword brunch burger
Prep Time 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
Ground black pepper
8ouncesfresh pork belly
2/3poundpork breakfast sausage
1small tomatothinly sliced
1 1/2cupsfresh arugula
1 1/2teaspoonslemon juice
1/2cup1 stick unsalted butter
The day before you cook the burgers, prep your pork belly. Prick the skin (not the meat) all over with a fork; then rub equal parts salt and baking soda on the skin. Allow the pork belly to sit out overnight, uncovered, to dry. The next day, rinse it off and douse it in vinegar to neutralize the baking soda.
Dry the pork belly, then slice it into strips of desired width and length. Season with salt and black pepper, then pat dry with paper towels.
Fill a small saute pan halfway with cooking oil and heat to 350 degrees. Carefully fry pork belly slices a few at a time until they float and become golden brown, or reach 165 degrees. Drain cooked slices on paper towels and set aside.
Combine pork sausage and ground beef in a large bowl, seasoning it with salt, pepper, and Worcestershire sauce. Create 6- ½ inch patties and pan fry them over medium heat in a large, clean saute pan, flipping once (about 2 minutes on each side.) Top with cheese just before removing them to a plate.
Heat cooking oil in the same saute pan. Place 3 handfuls of hash browns in rounds in the pan and press down with the back of a metal spatula, being careful of the hot oil, to flatten them. Fry 3-4 minutes, using a spatula to flip them. Fry an additional 3 minutes until golden brown, then remove to paper towels to drain. Repeat, making 3 more patties.
Toast English muffins, then spread with butter. Now set out your burger elements buffet style or build your burgers! English muffin bottom, hash brown, tomato, arugula, sausage patty with cheese, avocado, pork belly, poached egg, Hollandaise, muffin top.
Combine egg yolk, water, lemon juice, and a pinch or two of salt in the bottom of a small cup that just fits the head of an immersion blender. Place butter in a microwaveable bowl and melt, then transfer butter to a measuring cup.Place
Place an immersion blender into the bottom of the cup and turn it on. While the blender runs, slowly drizzle in hot butter, emulsifying the egg yolk and lemon juice until it's thick and creamy. Season to taste with salt, cayenne pepper, and black pepper.
Serve immediately over burgers. This sauce cannot be cooled and reheated but can be held in a warmed, lidded pot for up to 1 hour.