Mick Duckworth's Breakfast Burgers

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

FOR THE DRESSING

2 tablespoons - mayonnaise

2 teaspoons - Dijon mustard

2 teaspoons - drained prepared horseradish sauce

FOR THE BURGER

12 oz - lean ground beef (80% lean)

8 oz - spicy sausage (Italian sausage)

- salt and pepper

1 tablespoon - butter

3 oz - Cheddar cheese

4 - English muffins

1 large - tomato

handful - Peppery greens, like rocket or watercress

4 large - eggs

For the dressing, stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
For the burgers, you can choose any slightly spicy sausage that takes your fancy. What folk in the US call "Italian sausage" most often refers to a style of pork sausage seasoned with fennel and/or anise. In UK, you might choose a sausage with scallions or a Cumberland sausage. Whatever you choose, remove any skin: just use the meat.
Place the ground beef, sausage meat and ¼ teaspoon each of salt and freshly-ground black pepper into a mixing bowl and gently mix. Divide the meat into 4 equal portions and form each into a 4" (10cm) patty.
Melt the butter in a non-stick frying pan over medium-high heat and add the patties. Cook until well browned (about 3-4 minutes) and flip. Top each patty with cheese and continue to cook until the cheese is melted and the burger is just cooked through (about a further 3-4 minutes).
Meanwhile, split and toast the muffins and thickly cut the tomato into 4 slices. Spread the toasted muffins with some of the mustard dressing. On the bottom half of each, place a slice of tomato and, on top of that, a burger patty.
Crack the eggs into the frying pan with the sausage drippings from the burgers and cook to your preference. Place an egg on top of each burger and finish with some rocket or watercress, then the top half of the English muffin. Now invite Mick to join you, and watch those burgers disappear!!