Old Bay-spiced burgers, sharp cheddar, bacon and eggs on toasted muffins slathered with garlic-parsley butter and pepper jelly. Serve these beauties for brunch, lunch or dinner.
- 12 slices meaty, smoky bacon
- 1 1/2 pounds 80% lean ground beef
- Kosher salt and pepper
- 2 teaspoons Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 rounded tablespoon Old Bay seasoning
- Cooking spray or a drizzle of oil
- Sliced sharp cheddar cheese
- 4 sandwich-size Thomas’ English Muffins, toasted
- 3 tablespoons butter
- 2 cloves garlic, chopped or grated
- Chopped parsley, about 1 tablespoon
- 4 eggs
- Pepper jelly
Preheat oven to 375°F. Bake bacon on a slotted pan or a rack set into rimmed baking sheet for 18 minutes, until evenly crisp and brown.
Season meat with salt and pepper, and add Tabasco, Worcestershire and Old Bay. Combine with your hands and form 4 large, thin patties.
Heat a cast iron skillet, grill or griddle pan to medium-high. Spray pan with cooking spray or drizzle with oil then add patties and cook 8-9 minutes, turning occasionally, until evenly brown and cooked through to medium.
In a skillet, melt butter over medium heat. Add garlic, swirl a minute, then brush the English muffins with the garlic butter; sprinkle with chopped parsley
Add eggs to the pan and season with salt and pepper. Cook eggs in remaining butter to over-medium.
Spread pepper jelly on the muffin bottoms and top each with a burger patty, 3 slices of bacon and an egg, and set muffin top in place.