Heat the oil over high hob heat in a large frying pan and cook the mushrooms for 5min or until tender. Empty into a large bowl and set the pan aside.
Step 2
To the bowl add the onion, tomato ketchup, Worcestershire sauce, pork mince, parsley and plenty of seasoning, and mix to combine.
Step 3
Divide the mixture equally into four and shape each portion into a flattened patty. Return the pan to medium heat and fry the burgers for 15-18min, turning occasionally, or until cooked through.
Step 4
Meanwhile heat another frying pan and cook the bacon rashers until golden and crisp. Drain on kitchen paper. Next crack the eggs into the empty pan and fry them over a gentle heat until the whites are set and the yolks are still soft.
Step 5
Serve each burger on half a toasted muffin, topped with some bacon and a fried egg.
Per Serving:
Calories: 511
Total carbs: 19 g
Sugars: 5 g
Total fat: 30 g
Saturated fat: 10 g
Our favourite brunch recipes to accompany a lazy morning
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
