SUPERSTAR BRUNCH
hese savory-sweet burgers from Trisha Yearwood’s new cookbook, Trisha’s Kitchen, will steal the spotlight at your next gathering. “Breakfast on the weekends has always been a big deal at my house,” says Yearwood. “I made this incredibly hearty burger for my family one weekend when I was testing recipes for a new season of Trisha’s Southern Kitchen, and it became an instant classic.”
BREAKFAST BURGERS WITH HOT MAPLE BUTTER
In a large bowl, combine ½ lb
OCRNG ƃCXQTGF DTGCMHCUV UCWUCIG , ½ lb NGCP ITQWPF DGGH, 3 Tbsp chopped RCTUNG[, 1 tsp
MQUJGT UCNV and ½ tsp freshly ground DNCEM RGRRGT. Divide mixture into 4 (4-inch) patties.
Heat a large cast-iron skillet over medium until warm. Add 2 Tbsp
DWVVGT. When butter has melted, add patties. Pan-fry 3–4 minutes per side or until evenly browned, using > ë>ÌÕl> Ìo y>ÌÌin «>ÌÌĶià >à ÌhiÞ cook. Top each with 1 slice of UJCTR EJGFFCT EJGGUG (4 slices total) to melt. Transfer to a paper-towellined plate.
Meanwhile, in a medium bowl, whisk ½ cup JGCX[ ETGCO ,½cup YJQNG OKNM and 2 NCTIG GIIU until thoroughly combined. Dip 4 DWTIGT RQVCVQ DWPU LÀĶiyÞ ĶnÌo VÀi>m mixture to coat, about 10 seconds per bun half. Let excess drip off; place buns in skillet. Pan-fry 2 minutes
per side or until golden brown and cooked through. Transfer to a plate.
In a small saucepan over medium-low, melt 4 Tbsp butter. Whisk in 1 Tbsp RWTG OCRNG U[TWR and 1 Tbsp JQV UCWEG (such as Tabasco) until fully combined. Remove from heat.
Divide 1 CXQECFQ, sliced, and patties among bottom bun halves; drizzle with a little OCRNG DWVVGT. Top with bun tops; drizzle with more maple butter. Serve immediately. 5GTXGU .