Name: The Healthy Morning Stack
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Modern Australian
Ingredients: Patties (makes 12); 500g pork & beef mince; 1kg chicken mince; 5 green onions, finely sliced; 2 tsp minced garlic; 1 tsp paprika; 1 tsp onion salt; ½ tsp cracked black pepper; 1 Tbs chopped fresh parsley or chives; ½ tsp caster sugar; To Assemble (per burger); 1 egg, fried; 1 slice cheese; Kewpie sriracha mayo; Caramelised chilli onion relish; Rocket; Sandwich thins or GF buns; Butter and Cajun spice seasoning or seasoning of choice (for toasting bun); Optional: crispy streaky bacon

The Healthy Morning Stack

A loaded breakfast burger with a three-meat patty, fried egg, melted cheese and sriracha kewpie

❄ Freezer Friendly

18 May 2026

This is the breakfast burger that will ruin all other breakfast burgers for you. A juicy three-meat patty made from pork, beef and chicken mince, stacked with a fried egg, melted cheese, caramelised chilli onion relish, rocket and a generous drizzle of kewpie sriracha mayo — all sandwiched in a toasted, buttered bun. It sounds indulgent, but with lean chicken mince making up the bulk of the patty, it's actually a surprisingly balanced start to the day. Make a big batch of patties and freeze them — future-you will be very grateful.

Ingredients

12 serves

Patties (makes 12)
500g pork & beef mince
1kg chicken mince
5 green onions, finely sliced
2 tsp minced garlic
1 tsp paprika
1 tsp onion salt
½ tsp cracked black pepper
1 Tbs chopped fresh parsley or chives
½ tsp caster sugar
To Assemble (per burger)
1 egg, fried
1 slice cheese
Kewpie sriracha mayo
Caramelised chilli onion relish
Rocket
Sandwich thins or GF buns
Butter and Cajun spice seasoning or seasoning of choice (for toasting bun)
Optional: crispy streaky bacon

Method

1
Combine all patty ingredients in a large bowl and mix well until evenly combined (using your hands is possibly the quickest).
2
Divide the mixture into 12 equal portions and shape into patties, pressing them slightly flatter than you want the final result — they will puff up a little as they cook.
3
Cook patties in a lightly oiled frypan or on a BBQ grill over medium-high heat for 4-5 minutes each side, or until cooked through.
4
While the patties cook, butter the top of each bun and sprinkle with Cajun seasoning. Toast both halves in a dry frypan until golden — place a slice of cheese on the base half while it is still in the pan so it melts slightly.
5
Fry an egg to your liking — a runny yolk is highly recommended.
6
To assemble: Layer rocket on the cheesy base, drizzle the sriracha kewpie mayo over and top with the patty, then the fried egg, a blob of caramelised chilli onion relish, and add crispy bacon if using. Cap with the toasted top bun and serve immediately.

Kitchen Notes

The patties freeze beautifully — cook them all, cool completely, then freeze between sheets of baking paper. Reheat in a frypan or microwave. You can also freeze them raw if you prefer. For the best result, don't overwork the mince mixture — mix just until combined to keep the patties tender.

What I'd serve with this

Best served immediately while the egg is still runny and the bun is warm. Green tea or a strong flat white on the side is non-negotiable.