Brunch Burgers

by Rachael Ray Show Staff 2:51 PM, February 12, 2014

Aired February 12, 2014

Serves 4
12 slices peppered bacon 
1/2 cup (packed) dark brown sugar 
3 tablespoons pure maple syrup, divided 
3/4 pound ground beef 
3/4 pound ground pork 
1 teaspoon fennel seeds 
1 teaspoon granulated garlic 
1 teaspoon granulated onion 
1 teaspoon ground sage 
1 teaspoon black pepper 
1 teaspoon kosher salt 
1/4 teaspoon cayenne pepper 
1 tablespoon canola or vegetable oil 
4 thick slices sharp cheddar or Cooper Sharp American cheese 
4 medium eggs 
3 tablespoons soft butter 
1 tablespoon whole-grain mustard 
4 sandwich-size English muffins, toasted
Arrange a rack in the center of the oven; preheat to 375°F. Set a wire rack inside a rimmed baking sheet lined with foil. Place the bacon slices on a cutting board. In a small bowl, mix together the brown sugar and 2 tablespoons maple syrup. Press the brown sugar mixture onto 1 side of the bacon. Transfer the bacon to the wire rack, brown-sugar side up. Bake until crispy, about 30 minutes. 

In a medium bowl, combine the ground beef, ground pork and seasonings. Form into 4 patties, making each one thinner at the center and thicker at the edges for even cooking. 
In a skillet or griddle pan, heat the oil over medium-high. Cook the patties, turning once, 8-10 minutes for medium. Top each patty with 1 slice of cheese during the last minute or two of cooking. Transfer the patties to a plate then cook the eggs over-easy. 

In a small bowl, mix the butter, 1 tablespoon maple syrup and mustard. Spread the maple-mustard butter on the English muffins. 

Divide the patties among the muffin bottoms. Top with the bacon, eggs and muffin tops.