Carnivore Breakfast Crunch Burger

Shape the ground beef into a thin, wide patty. Season both sides generously with salt. Heat a cast iron skillet or griddle over high heat until smoking hot. Sear the patty for 2 to 3 minutes per side, pressing down with a heavy spatula to create a deep, caramelized crust. Remove and set aside to rest.

Whisk the eggs with a pinch of salt. Melt the butter in a clean non-stick pan over medium-high heat. Scatter the pork sausage crumbles evenly across the pan, letting them sizzle for 1 minute. Pour the whisked eggs directly over the sausage, swirling the pan to create a wide, thin, omelet-style disc. Cook until the bottom is golden brown and the top is almost set, about 2 minutes. Carefully flip the egg and sausage wrapper and cook for 30 seconds more.

Place the hot burger patty in the center of the round sausage-and-egg wrapper. Fold the edges of the egg wrapper tightly over the patty from all sides to create a neat, hand-held, hexagonal pocket. Transfer the folded pocket back onto the griddle seam-side down for 30 seconds to seal, then flip and toast the top. Serve hot in greaseproof paper.

Ensure the griddle is clean and hot before searing to get a perfect food-truck crust.