Southern Breakfast Burger on a Buttermilk Biscuit

Two breakfast burgers with gravy on a parchment paper covered wooden cutting board.

5 from 1 vote

Southern Breakfast Burger on a Buttermilk Biscuit

A juicy maple-fennel sausage patty, crispy bacon, a runny fried egg, and a generous pour of creamy country gravy, all stacked on a sky-high buttermilk biscuit. It’s hearty, comforting, and downright indulgent—in other words, everything a proper Southern Breakfast Burger should be.

Prep Time30

Cook Time30

Total Time1

Course: Biscuits, Breakfast, Brunch

Cuisine: American

Servings: sandwiches

Calories: 542kcal

Author: Cynthia Christensen

Equipment

Ingredients

For the Maple Fennel Sausage (makes 6 patties)

1 pound ground pork
1 teaspoon fennel seeds toasted
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons maple syrup
1 tablespoon olive oil or vegetable oil

For the Cathead Biscuits (makes 6 biscuits)

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
8 tablespoons unsalted butter very cold, cut into cubes
¾ cup very cold buttermilk + 2 tablespoons, if needed
1 large egg whisked with 1 tablespoon water (for egg wash)

For the Country Gravy

2 tablespoons bacon fat or unsalted butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste

For Assembly

12 slices bacon
6 eggs

US Customary - Metric

Instructions

Make the Sausage Patties:

In a bowl, mix ground pork with fennel seeds, salt, pepper, and maple syrup. Divide into 6 patties. Chill until ready to cook.

Make the Biscuits:

Preheat oven to 450°F. Whisk flour, baking powder, baking soda, sugar, and salt. Cut in butter until pea-sized. Stir in buttermilk until just combined. Gently knead dough on a floured surface for 30 seconds.
Pat into a 1½-inch thick circle and cut 6 rounds. Freeze for 15 minutes on parchment lined baking pan. Keep on the baking pan, or transfer to a cast-iron pan. Brush tops with egg wash and bake for 15–18 minutes, or until golden brown. Cool slightly before slicing.

Cook the Bacon:

Cook bacon in a skillet over medium heat until crisp, or bake at 400°F for 15–20 minutes. Transfer to paper towels. Pour off bacon fat, reserving 2 tablespoons for gravy and 1 tablespoon for sausage.

Cook the Sausage Patties:

In the same skillet, add 1 tablespoon bacon fat. Cook sausage patties over medium heat until browned and cooked through, about 3–4 minutes per side. Set aside.

Make the Gravy:

In the same skillet, add 2 tablespoons bacon fat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened, about 5 minutes. Season with salt and pepper.

Fry the Eggs:

In a nonstick skillet, fry eggs to your preferred doneness. For runny yolks, cover the pan briefly once the whites are nearly set.

Assemble the Burgers:

Slice biscuits in half. Layer with a sausage patty, two slices of bacon, a fried egg, and a generous spoonful of gravy. Top with the biscuit lid and serve immediately.

Video

Notes

Make ahead instructions:

You can make the biscuits and cook the bacon up to 2 days ahead—just store the biscuits at room temp (or freeze and reheat) and the bacon in the fridge.
The sausage patties can also be shaped and refrigerated overnight, ready to griddle in the morning.
For best results, fry the egg and make the gravy just before serving.
You can also make the gravy up to 2 days in advance and reheat it gently in a saucepan or microwave, stirring often. If it thickens too much, whisk in a splash of milk to loosen it up.

Nutrition