Breakfast Smash Burgers – Hey Grill, Hey

• pork sausage: 1 pound, divided into 6 equal balls. Making 3 burgers per pound might sound weird, but trust me, these patties are the perfect size for crispy smash patties. I prefer spicy, but you can use maple, sage, or any pork sausage you have.
• brioche buns: Soft to hold, sturdy enough to hold breakfast. Toast your buns cut-side down to create a spreadable surface for your homemade burger sauce.
• American cheese: I normally tell you about substitutions, but there’s no replacement for melty American cheese.
• eggs: Fried up right on your griddle. You can finish your eggs any way you like most, but the runny egg adds an awesome, creamy texture to contrast all the crispy elements.
• thick-cut bacon: 6 or 7 slices cut in half to fit the burger so you’ve got 2 pieces per burger (and a little extra for the chef).
• Hey Grill Hey Sweet Rub: The brown sugar makes this the perfect seasoning for crispy, caramelized bacon.
• Hey Grill Hey Beef Rub: This savory, garlicky rub is my favorite way to season eggs, no matter how I’m cooking them.

For the Breakfast Burger Sauce:

1. Preheat and prep. Turn your griddle to medium heat and give it a full 7 to 10 minutes to heat through. While it warms up, roll the sausage into 6 equal balls, cut the bacon slices in half, and cut your parchment paper into squares for the press.
2. Make the burger sauce. Combine equal parts mayonnaise and Maple Bourbon Glaze, then stir with a rubber spatula until combined.
3. Start the bacon, then smash the sausage. Oil the griddle and lay the bacon down first. While it starts rendering, place your sausage balls on the griddle with some breathing room between them. Spritz the parchment with a little cooking oil, lay it over each ball, and press flat hard and fast with your burger press.
4. Candy the bacon. Once the bacon is sizzling, hit it with the Sweet Rub. Flip your bacon as it starts to crisp so it cooks evenly without burning.
5. Eggs, buns, and cheese. Crack the eggs directly onto the griddle and season with the Beef Rub. Lay the brioche buns cut-side down to toast. Flip the sausage patties and immediately lay a slice of American cheese across each one so it melts while everything else finishes.
6. Pull and assemble. Everything should finish around the same time. Spread burger sauce on the bottom bun, stack two smash patties, pile on the bacon, set the egg on top with the yolk intact, spread more sauce on the top bun, and press it down. Serve immediately and enjoy this decadent breakfast sandwich!