Ham, Egg & Smoky Garlic Aioli Brioche Burger

Leftover Christmas ham deserves more than just a sandwich, and this brioche burger is here to prove it. Think buttery buns, thick-cut ham, melty cheddar, peppery rocket, and the star of the show — a creamy, smoky garlic aioli that ties it all together. Crown it with a fried egg and a pickle, and you’ve got a breakfast that could easily steal the spotlight from the Christmas feast itself.

Ingredients

Burgers:
• 4 brioche burger buns, halved
• 1 large brown onion, cut into 1cm rings
• Olive oil, for frying
• 4 thick-cut slices leftover Christmas ham
• 4 slices cheddar cheese
• 4 large free-range eggs
• ½ cup smoky garlic aioli (recipe below)
• 1 cup rocket leaves, washed
• 4 dill pickles, whole or halved lengthways, for skewering

Smoky Garlic Aioli:
• ½ cup good-quality mayonnaise
• 1 garlic clove, finely grated or minced
• ½ tsp smoked paprika
• 1 tsp lemon juice
• 1 tsp barbecue sauce

Method

1) Warm the buns – Preheat oven to 150°C. Place brioche halves cut-side up on a tray and warm for 3–4 minutes.
2) Cook ham & onions – Heat olive oil in a large frying pan over medium heat. Add ham and onion rings, cooking 2–3 minutes each side until caramelised and tender.
3) Fry the eggs – Push ham and onions to one side of the pan and fry eggs to your liking.
4) Make the aioli – In a small bowl, mix mayonnaise, garlic, smoked paprika, lemon juice, and barbecue sauce until smooth and smoky.
5) Assemble – Spread aioli on the base of each bun. Add ham, cheddar slice, fried egg, onion rings, and rocket. Top with the other bun half and skewer with a pickle.
6) Serve hot – Best enjoyed while the cheese is still melty and the egg yolk is gloriously runny.

When your leftovers look this good, breakfast becomes the main event.