Breakfast smash burger

Put the ground beef in a bowl with the salt, grated garlic, maple syrup, dried sage and black pepper.

Mix thoroughly by hand; the more the meat is mixed the more myosin develops and the better it sticks together.

The sausage method: choose the ground meat, ideally 20 to 30% fat; add 1.5% salt by weight; add the sausage seasonings; mix to create a bind; leave it loose rather than stuffing it.

For the lower calorie version, use 93.7 ground turkey with half a slice of finely chopped bacon and about 1% salt.

Form the sausage into four balls; two balls make one quarter pound burger.

Mix a bit of oil into the grated and washed potatoes and crisp them on a back burner.

Put a ball of meat on the ripping hot cast iron and press down immediately to create contact points for the crust. No extra salt on the outside.

After about 45 seconds untouched, scrape and flip, add a slice of American cheese and set the second patty on top to melt it, then kill the heat.

Soft scramble two beaten eggs with butter on really low heat until the curds set, then melt another piece of cheese onto them.

Build: ketchup on the bun, the crisped potato, the burger, the soft scrambled eggs, pickled onions, and sour cream on the top bun.

For the week morning version, break the yolk of a single egg and let it cook without flipping until set but still slightly jammy.

Mix the low-fat sour cream with the sriracha for a sauce, which matters more when the meat is lean.

Build: sauce on the bottom bun, a bed of arugula, pickled onions, the turkey smash with the cheese and egg, more sauce on the top bun.