Creamy Pepper Sauce
1 cup mayonnaise
1 tablespoon dry mustard powder
1 1/3 tablespoon white vinegar
1 tablespoon lemon juice
2 tablespoon chipotle peppers in adobo sauce
1 1/2 tablespoon freshly cracked black pepper
1/2 teaspoon ground white pepper
1 teaspoon salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon parsley
1/4 teaspoon Accent (MSG) optional
Breakfast Burger
8 slices bacon
12 frozen hashbrown sticks
4 teaspoons butter
4 small white hamburger buns
1 pound ground beef chuck
4 eggs
4 slices American cheese
Creamy Pepper Sauce
Mix together all sauce ingredients in a bowl.
Breakfast Burger
Cook the bacon in a skillet or the oven until crispy. Drain the cooked bacon on a paper towel.
Heat 3 to 4 tablespoons of cooking oil in a skillet to 375 degrees.
Carefully add the frozen hash brown patties in a single layer into the skillet.
Fry the hashbrowns for 4 to 5 minutes, flip them over, and cook them for another 4 to 5 minutes or until the patties have a light golden color.
Heat another large skillet to medium heat.
Spread butter on the cut side of the hamburger buns and toast buns in the skillet until they brown. This should take 1 to 2 minutes.
Divide ground beef into 4 round patties.
Place the hamburger patties into the large skillet.
Season the patties with salt and pepper.
Cook the patties for 4 to 5 minutes, flip the burger patties over, and cook for another 4 to 5 minutes or until the burgers are completely done. This burger should not be served with any pink in the middle.
Remove burgers from the skillet.
Wipe out the skillet and add a small pat of butter to the skillet.
Cook the eggs in the skillet and use a fork to break the yolk. The eggs should be cooked until the yolks are solid.
Build the burger, by spreading some of the sauce onto the bun, then add the burger patty, add a slice of cheese, add 3 hashbrown sticks, add the cooked egg, add two slices of bacon, and top with the top bun.