Breakfast Burger with Kale Microgreens

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Ingredients

450	Grams	Grass-fed ground beef
1/3	Cup	Crispy lardons
1	Tablespoon	Dijon mustard
3	Large	Cloves of garlic, chopped
1	Large	Egg
1/4	Teaspoons	Himalayan or unrefined sea salt
1/4	Teaspoon	Freshly cracked black pepper
1/4	Teaspoon	Anise seeds
1/8	Teaspoon	Ground clove
1	Large	Jalapeño pepper, seeded and very finely chopped
1/4	Cup	Fresh parsley, finely chopped
2	Tablespoons	Fresh mint, finely chopped
1	Tablespoon	Fresh rosemary, finely chopped
1/2	Cup	Sauerkraut squeezed fairly dry and roughly chopped
1	Handful	Fresh kale microgreens
2	Slices	Tomato
3	Slices	Avocado
1/4	Cup	Sauerkraut
1	Large Strip	Bacon, cooked and cut into 2 pieces

Start by cooking the required number of slices of bacon and set aside.
In a food processor, add the lardons, Dijon mustard, garlic, egg, salt, pepper, ground clove, and anise seeds and process into a paste.
Add that to a bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary, and sauerkraut, and knead well with your hands until uniformly blended.
Form the meat mixture into 3 or 4 beef patties.
Preheat your outdoor grill to high.
Once your grill is nice and hot, lower the heat, and place the patties on the grill; cook for about 4 minutes per side or until the patties are done to your liking.
Alternatively, you could also cook the beef patties in a skillet set over moderate heat, again, for about 4 minutes per side.
While the meat is cooking, pan-fry as many eggs as you will require to garnish your burgers.
To assemble the burgers, start by laying a few kale microgreens at the bottom of a plate.
Place the beef patty right over that, followed by the sauerkraut and a few slices of tomatoes and avocado.
Add the pan-fried egg right on top of all that, and, finally, place two pieces of cooked bacon right over your egg.