• Preheat the grill for high direct heat.
• To make the burgers, lightly combine the ground beef, breakfast sausage, Worcestershire, parmesan cheese, minced garlic, onion powder, salt and pepper.
  1 lb. ground beef, 1 lb breakfast roll sausage, 2 Tbsp. Worcestershire sauce, ½ cup grated parmesan cheese, 1 large clove garlic, 1 teaspoon onion powder, ¾ teaspoon kosher salt, ½ tsp. pepper
• Form into 6-8 patties (depending on how large you want them). You can also make 16 slider size patties.

  Pro Tip: make your patties about ½-1 inch larger than your bun, this allows the patty to shrink a little on the grill but still fit your bun perfectly!
• Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill!
• Once the grill is hot, place the burgers on the grill and grill over direct heat for approximately 4-5 minutes per side.

  The burgers should reach 165℉ internal temp.
• During the last minute of cooking time, optionally move the burgers to indirect heat, then top the burgers with the cheese and close the lid to let the cheese melt for 1 minute.
  6-8 slices cheese
• Remove burgers from the grill and allow to rest for 4-5 minutes before serving.
• While the burgers are resting, lightly fry an egg (sunny side up or over easy) for each burger (this takes about 3-4 minutes – you want the middle runny).
• To serve, place a generous amount of garlic aioli on the top bun, on the bottom bun add the arugula, tomato, burger, fried egg and crisp bacon.

Optional Garlic Aioli

• To make the aioli, add all of the ingredients to a small bowl and mix until thoroughly combined.
  ¾ cup mayonnaise, 1 garlic clove, ½ tablespoon fresh lemon juice, 1 tsp. paprika