Breakfast Burger

Not your father’s breakfast. Shape these into burgers the night before, then throw them in a pan the next morning for a quick, nutritious, filling, and novel way to start the day. Scramble an egg while the burgers are frying and add it to the sandwich.

MAKES 4 BURGERS

• 1 pound skinless boneless chicken thighs (about 2 pounds bone-in), cut into 1-inch pieces (see note, page 67)
• ¹/₄ cup diced smoked Canadian bacon (about 4 ounces)
• 1 tart apple such as Granny Smith, peeled, cored, and cut into large dice
• ¹/₄ cup coarsely chopped onion
• 2 tablespoons maple syrup
• 2 teaspoons dried sage
• 1 teaspoon salt
• ¹/₂ teaspoon red pepper flakes
• ¹/₄ teaspoon ground cloves
• ¹/₄ teaspoon ground allspice
• 2 tablespoons vegetable oil
• 4 slices Cheddar cheese
• 4 English muffins, toasted
• 4 large eggs, scrambled

In the bowl of a food processor fitted with a steel blade, combine the chicken pieces with the Canadian bacon, apple, onion, maple syrup, sage, salt, red pepper flakes, cloves, and allspice. Pulse until all the ingredients are just chopped and the chicken is the consistency of ground beef, about 8 pulses. Shape the mixture into 4 burgers about ³/₄ inch thick and 4 inches across (these will be a bit thinner than a regular burger). The mixture will be a little loose.

Place the burgers on a platter, cover with plastic, and refrigerate until ready to use.

Place a skillet, preferably cast-iron, over medium-high heat and let it get hot, about 2 minutes. Add the oil and spread it evenly over the pan. Arrange the burgers so they aren’t touching and cook, uncovered, for 6 minutes. Turn and lay a slice of cheese over each burger. Do not cover. Cook 5 to 6 minutes more, until no longer pink in the center, or about 165°F.

Serve on the toasted English muffins, topping each with a scrambled egg.