Breakfast burgers

Ingredients:

Refueling

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp. prepared horseradish

Burgers

• 350 g of ground beef with 20% fat content
• 220 g raw Italian sausage without casings
• 1 tbsp unsalted butter
• 0.5 cups grated cheddar (about 60 g)
• 4 standard (or corn) English sandwich muffins, cut in half on the sides and toasted
• 1 ripe tomato, cut into 4 thick slices
• 1 cup peppery greens, such as small arugula, mustard greens, or watercress
• 4 large eggs

Preparation:

1. Refueling:
   
   Combine mayonnaise, mustard and horseradish in a small bowl and set aside.
   
   Hamburgers:
   
   Gently combine the ground beef, sausage, and 1/4 teaspoon each of salt and black pepper. Divide the meat into 4 portions and form into 10 cm (4 in) patties.
2. In a 12-inch nonstick skillet over medium heat, melt the butter and add the patties. Cook until well-browned, about 3 minutes, then flip. Top with some cheese and continue cooking until the cheese is melted and the patties are cooked through, 2-3 minutes.
3. Spread mustard dressing on toasted English muffins and top with a tomato slice and a cheese patty.
4. Crack the eggs into the pan with the remaining fat and fry them to your liking. Place an egg on each cutlet and add some arugula. Top with the other half of the bun.