Sunny Anderson's Breakfast Burger | The Kitchen

Sunny's Breakfast Burger has all of your favorite fixings: fried eggs, crispy bacon, Asiago cheese and buttered ciabatta rolls. This morning burger will be your new favorite way to start the day! #SunnyAnderson #TheKitchen #FoodNetwork #BreakfastBurger Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3SCVfhi Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Breakin'-the-Fast Burger RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 20 min Active: 20 min Yield: 4 burgers Ingredients Rolls: 4 ciabatta rolls, sliced in half 4 tablespoons store-bought herbed garlic butter, melted Burgers: 12 ounces ground chuck (80/20 mix) 4 strips crispy cooked bacon, chopped 1 teaspoon hot or smoked paprika 3/4 teaspoon kosher salt Freshly ground black pepper Olive oil, for drizzling 4 slices Asiago cheese 1 jalapeño 3 tablespoons hot sauce, plus additional as desired 3 tablespoons maple syrup 4 sunny-side up fried eggs Directions For the rolls: Preheat the oven to 200 degrees F. Scoop a bit of bread out of each roll top to create a well, discarding the scooped bread. Brush the insides, top and bottom, with the melted butter. Close the rolls and wrap individually or together in aluminum foil, then place directly on the oven rack to warm while preparing the burgers, no longer than 20 minutes. For the burgers: Add the ground chuck, bacon, paprika, salt and a few grinds of pepper to a large bowl. Gently mix with your non-dominant hand, using your fingers like a pitchfork so you don't squish the meat. Mound the mixture into a ball and divide in half, then divide each half in half again to make 4 even portions. Add a drizzle of olive oil to a griddle pan over high heat. Gently roll each portion of meat into a ball and place on the pan. Using the back of a plate, a flat lid or a spatula (with no holes), press each ball into a flat patty, slightly larger than the rolls. Cook the patties until they easily release from the griddle, 2 to 3 minutes. Flip, then top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese is melted, another 2 to 3 minutes. Meanwhile, add the jalapeño to the griddle and char on all sides, then remove and finely chop, removing the seeds if you would like less heat. Build the burgers: Whisk the hot sauce and maple syrup together in a small bowl. Remove the rolls from the oven and unwrap. Put a patty on each roll, then drizzle each with the maple hot sauce. Top each with some jalapeño followed by a fried egg and more hot sauce as desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Sunny Anderson's Breakfast Burger | The Kitchen | Food Network https://youtu.be/pKRI-JppDZI