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What’s your favorite breakfast meat? It doesn’t matter because this breakfast burger recipe packs all the meats that matter into patty form.
Sandwiched between a classic potato bun with sriracha mayo or protein pancakes with a cinnamon vanilla butter, these little troublemakers are certain to upgrade your breakfast or brinner game.
And true to form, this recipe is a slightly healthier spin on the breakfast burger and is easy to make. You’ll only need one pan from start to finish!
Breakfast Burger Ingredients
You may have heard that the best burgers are a blend of meats. And that’s the case here, with the patties calling for the following:
- center cut bacon
- extra lean ground beef
- reduced fat breakfast sausage
The fat from the bacon and sausage keeps the burgers juicy and tender, while the lean ground beef boosts the protein and keeps calories under control.
These ingredients are flexible, but I’ve had trouble finding a better bacon alternative (in terms of nutrition facts) than center cut bacon. Many turkey bacon alternatives have more fat per slice and don’t taste like bacon.
That said, the bacon is cooked when it goes in the breakfast burger patties. So, you could go with a precooked bacon like the Al Fresco chicken bacon I use in my sticky sweet ground beef and broccoli recipe.
The meat selection has so much flavor you won’t need to season your burger patties aside from a bit of black pepper on one side during cooking.
Egg Options for Your Breakfast Burger
I tried everything from four whole eggs to the egg white only equivalent. With so many flavors and fat from the juicy burger, I think egg whites are the way to go to save a few calories.
But you do you!
After you’ve cooked your bacon, burgers, and eggs, all that’s left to do is toast your buns or make protein pancakes for buns.
The Easiest Protein Pancakes Recipe You’ll Find
These breakfast burgers are loaded with protein as-is, but I understand the need for those out there struggling to eat enough protein.
The graphic below is a super simple way to use boxed pancake mix to make protein powder pancakes. And yes, you could always use the boxed mix on its own if you don’t need more protein.
How to Make the Cinnamon Vanilla Butter
If you’re going to use pancakes or waffles for buns, you might want a buttery, syrupy condiment.
- 1/4 C Light Butter (I used Land O’ Lakes with canola)
- 2 Tbsp Granulated Sugar Substitute (Swerve, stevia, etc.)
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon and Nutmeg
Microwave the butter for a few seconds to soften and mix everything in. You can refrigerate/freeze to thicken before using.
How to Make the Sriracha Mayo
And if you’re going to use a classic bun for your breakfast burger, you can’t go wrong with sriracha and breakfast foods.
- 1/4 C Light Mayo
- 2 Tbsp Fat Free Greek Yogurt
- 2 Tbsp Sriracha
Mix ’em up and spread on your buns. You can adjust the creaminess and spice level by increasing/decreasing the mayo or yogurt.
If you’re a fan of spice and want another condiment option, check out the raspberry chipotle jam from my hot honey chicken biscuits recipe.
Final Breakfast Burger Recipe Notes
I pride myself on providing full nutrition breakdowns of every recipe, but this one has SO many variations. I’ve included the basic nutrition facts along with a few variations in the notes section of the recipe card below.
You may have to do a bit of calculating on your own if you get creative. Sorry!
A one-pan, three-meat burger on protein pancake buns with cinnamon vanilla butter or classic potato buns with sriracha mayo.
- 6 oz Lean Ground Beef I used 96/4
- 4 oz Reduced Fat Breakfast Sausage I used Jimmy Dean
- 4 slices Center Cut Bacon
- 4 slices American Cheese
- 3/4 C (184g) Liquid Egg Whites or 4 whole eggs
- 1/8 tsp Black Pepper to taste
- 4 Potato Buns
Breakfast Burger Patties
Cut the bacon slices into thin strips and add to a large skillet or griddle over medium high heat.
Cook the bacon until crisp, about 5 minutes, before transferring to a paper towel. Drain most of the bacon grease along with it. Reduce the heat to medium. (If the remaining bacon grease is smoking, remove the pan from the heat temporarily.)
Add the ground beef, breakfast sausage, and cooked bacon to a bowl and mix together using your hands.
Form 4 patties, about 2.75 ounces each and press flat between your palms.
Add the patties to a hot skillet over medium heat. Add pepper to the top of the patties (you won't need salt due to the bacon). Cook for 4-6 minutes or until the bottoms of each patty begin to slightly char.
Flip the patties and cook for another 3-5 minutes until cooked through (internal temp of 165F for safety with the pork). Add the cheese slices to the top of the patties in the last 2-3 minutes to melt.
Add the egg whites or mixture of eggs and egg whites to the skillet. Lift the sides and tilt the skillet to allow the remaining egg whites to cook. The egg whites should cook quickly (1-3 minutes).
Fold and divide into 4 pieces for each burger. Transfer to a plate.
Buns and Condiments
Add the buns, face down, to the skillet and toast until they're golden around the edges. OR make pancakes for buns.
Mix the condiment of your choice together and spread on each bun. Top that with a burger patty, egg, and any other toppings.
- Nutrition facts are for 1 burger with 1 fat free American cheese slice, no condiments, and a potato bun.
- Each burger has 9 Smart Points.
- Nutrition facts variations:
- burger on potato bun with regular American cheese (no condiments): 385 calories, 34g protein, 28g carbs, 16g fat
- 1 burger patty only with fat free American cheese (no condiments): 210 calories, 26g protein, 4g carbs, 9g fat
- 1 burger patty only with regular American cheese (no condiments): 255 calories, 26g protein, 4g carbs, 14g fat
More Healthy Breakfast Recipes You Might Like
Since you’ll have a bit of breakfast sausage and bacon leftover, you could make a scaled version of my breakfast chili to use them up!
And if you’re looking for a meal prep recipe, my breakfast mac and cheese makes a huge batch of food.