647’s Breakfast Burger
Food and Drink

excerpted from Wicked Good Burgers, by Andy Husbands, Chris Hart and Andrea Pyenson; image courtesy of Ken Goodman

647’s Breakfast Burger

"This has been a favorite at Tremont 647’s famous Pajama Brunch since the restaurant opened. It will sop up whatever you were imbibing the night before."

Serves: 4


647’s Breakfast Sausage (recipe follows)

4 slices American cheese

8 slices bacon, cooked to crispy

4 English muffins, toasted

4 eggs, cold from the fridge



647’s Breakfast Sausage:

8 ounces pork butt, trimmed and cut into strips

6 ounces fatback, rind removed, cut into strips

2 teaspoons kosher salt

2 teaspoons black pepper, coarsely ground

2 fresh sage leaves, roughly chopped

1/4 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon red pepper flakes

1 tablespoon maple syrup

3 tablespoons cold water

Vegetable oil, for cooking


Note: There’s no way around it. You have to use a grinder for this recipe because it is the best way to get all the flavors to emulsify.  The fatback is important, as well, to keep the sausage juicy.

For the sausage: Freeze the pork and fatback until stiff but not frozen, about 45 minutes. In a large bowl, toss the meat and spices together. Grind ingredients using the fine grinder disk. Divide the sausage mixture into four even portions and shape into patties about 3 1/2 inches across. Heat a skillet over high heat until medium hot. If you have an infrared thermometer, the skillet should register at least 400°F. Or test by brushing on a bit of oil. When the skillet just barely begins to smoke, it is ready. Brush oil onto the skillet and cook the patties for 2 minutes on each side. Remove from skillet and let patties rest for 5 minutes.

Have the cheese and hot cooked bacon ready and close at hand. While the sausage is cooking, put the English muffins in to toast. While the sausage is resting, in a second skillet, cook the eggs to your liking; try to keep them as compact as possible. (Using fresh, cold eggs, straight from the fridge, will help to keep them from spreading out.) If you scramble the eggs, try not to break them up. Instead, fold them, omelet-style, into a square or triangle about the same circumference as your English muffins.

To Serve: Place the sausage patties on the muffin bottoms, and top with the cheese, bacon, eggs and ketchup. Top with other halves of muffins. Serve immediately.