Welcome, today I’m making something that honestly makes my mornings feel a little brighter every time: my Saltbush Scrambled Egg & Cheese Breakfast Burger.
If you’ve never tried saltbush in eggs before, you’re really in for a treat.
It gives the scrambled eggs this naturally salty, earthy, slightly herbal flavour that transforms a simple breakfast burger into something special without needing a bunch of extra stuff.
This recipe is inspired by all my favourite breakfast burgers, but with a little Australian twist, thanks to the saltbush seasoning.
Hi, my name is Sunita Devi, and I am an Australian chef. I have worked in a restaurant in Australia. I am crazy because I make recipes from my method, not copy the method.
It’s hearty, warm, melty, and honestly feels like a soft little hug in a bun. I make this when I want a breakfast that feels comforting and cosy, but still fast enough that I don’t feel stressed early in the morning.
Recipe Overview
- Cuisine: Australian-inspired breakfast comfort
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 1 burger
The ingredient list is simple, but every part has its own job: creamy scrambled eggs seasoned with saltbush, a juicy sausage patty, buttery brioche, caramelised onions, and a slice of cheese that melts right into the eggs.
By the time you finish assembling it, you get a combination that’s savoury, slightly sweet, a little salty, and totally irresistible.
Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | brioche bun | — | lightly toasted |
| ½ | tablespoon | ketchup | — |
| ½ | tablespoon | mayonnaise | — |
| 2 | sausages | — | skins removed, for patty |
| 1 | teaspoon | chilli flakes | optional heat |
| 3 | eggs | — | scrambled |
| 1 | tablespoon | butter | for scrambling |
| 1 | spring onion | — | finely chopped |
| 1 | teaspoon | saltbush seasoning | mixed into eggs |
| 1 | slice | cheese | burger cheese or cheddar |
| ½ | red onion | — | thinly sliced |
| ½ | tablespoon | balsamic vinegar | for caramelising |
Equipment
- 1 non-stick frying pan
- 1 small pan for onions
- 1 mixing bowl
- 1 spatula
- 1 whisk or fork
- 1 chef’s knife
- 1 cutting board
- 1 serving plate
Why Saltbush Works So Well in This Burger
I love using saltbush in recipes where I want something salty but not sharp. Regular salt can feel a little flat sometimes, but saltbush has this softer, more rounded flavour.
It adds depth without overpowering the eggs. When you scramble it with butter and spring onion, it turns into something that tastes like it belongs on a breakfast burger.
The caramelised onions balance everything out by bringing sweetness, and the brioche bun adds that buttery softness that keeps the whole burger from feeling heavy.
And of course, the cheese melts over the eggs and sausage, pulling it all together like a warm blanket. The flavours work so well together that you barely need condiments.
How to Make Saltbush Scrambled Egg & Cheese Breakfast Burger
Step 1: Prepare the Sausage Patty
I start by squeezing the meat from two sausages into a small bowl. Removing the casing lets you form your own patty, which cooks more evenly and gets a better crust.
I add chilli flakes for a gentle bit of heat, plus a little salt and pepper. Then I shape it into a patty slightly bigger than the bun because it shrinks when cooking.
In a lightly oiled frying pan over medium heat, I cook it for about four minutes per side. It turns golden, juicy, and smells amazing. I set it aside on a plate while I work on the onions.
Step 2: Caramelise the Onions
In a small pan, I warm a bit of oil and add the thinly sliced red onions. After five minutes of cooking, they start to soften and become sweeter.
Then I add a splash of balsamic vinegar, which makes them sticky, glossy, and full of flavour.
This is one of those simple ingredients that brings so much balance to the burger.
Once they look jammy and darkened, I turn off the heat and move them aside.
Step 3: Make the Saltbush Scrambled Eggs
This step might be my favourite because the smell alone is so comforting.
In a bowl, I whisk together the eggs, chopped spring onion, saltbush seasoning, a pinch of salt, and pepper.
The saltbush instantly adds a warm aroma.
I melt butter in the pan and pour the eggs in slowly. Cooking them over low heat keeps them creamy—almost custard-like.
I gently fold them until they stay soft but not runny. You can cook them firmer if that’s more your style, but I like them silky, so they settle perfectly in the burger.
Step 4: Toast and Assemble the Burger
I lightly toast the brioche bun, just enough so it’s warm and slightly crisp on the edges.
On the bottom bun, I spread the mayonnaise and ketchup.
This isn’t anything fancy, but the mix gives that nostalgic breakfast burger taste.
Then I layer everything in order:
- the sausage patty
- the soft saltbush scrambled eggs
- a slice of cheese that melts instantly from the heat
- the caramelised onions
I place the top bun gently and press down just enough to settle everything together. It always looks a bit messy, but honestly, that’s part of the charm of a good breakfast burger.
Recipe Tips
- Cook the eggs on low heat so the saltbush flavour stays gentle and smooth.
- Toast the brioche lightly, not hard, so it stays soft but sturdy.
- Shape the sausage patty wide, since it tightens while cooking.
- Use real butter in the eggs for richness that balances the seasoning.
- Don’t over-stir the caramelised onions, or they won’t get glossy.
- You can double the eggs if you like a taller burger—I do this sometimes on slow weekends.
Serving Ideas
This burger pairs beautifully with:
- crispy hash browns
- a handful of rocket tossed in lemon,
- hot coffee or iced latte,
- grilled tomatoes on the side
The saltbush seasoning also works well sprinkled lightly on the finished burger if you want a stronger hit.
Saltbush Scrambled Egg & Cheese Breakfast Burger Recipe
Ingredients
Equipment
Method
- Remove sausage meat from casings and mix with chilli flakes, salt, and pepper. Shape into 4 patties. Pan-fry for 4 minutes per side until golden. Set aside.
- In a small pan, cook sliced red onions in a little oil for 5 minutes. Add balsamic vinegar and cook 2 more minutes until caramelised.
- Whisk eggs with spring onion, saltbush seasoning, salt, and pepper. Melt butter in a pan and scramble eggs gently over low heat until soft and creamy.
- Lightly toast brioche buns. Spread mayo and ketchup on bottoms. Add sausage patty, saltbush scrambled eggs, cheese slice, and caramelised onions. Add top bun and serve warm.
Notes
- Use low heat to keep scrambled eggs creamy.
- Saltbush seasoning can vary in saltiness — adjust to taste.
- Brioche buns work best for softness and structure.
- For a spicier burger, add extra chilli flakes or hot sauce.
FAQs:-
What does saltbush taste like in scrambled eggs?
Saltbush adds a mild, salty, earthy, slightly herbal flavour that boosts the eggs without overpowering them.
Can I make this breakfast burger without sausage?
Yes! Swap the sausage for bacon, turkey sausage, or a veggie patty.
Is saltbush seasoning easy to find?
Most Australian supermarkets, native food stores, and online spice shops carry saltbush seasoning.
Can I use fresh saltbush instead of dried seasoning?
You can just chop it finely and use a little more since fresh is milder.
What cheese works best on a breakfast burger?
American burger cheese melts the best, but cheddar or Swiss also works great.
Conclusion:-
So that’s my Saltbush Scrambled Egg & Cheese Breakfast Burger, and honestly, it’s one of the breakfast recipes I reach for when I want something warm and cosy but still fast.
I love the mix of the earthy saltbush seasoning with the creamy eggs and sweet onions, and the whole thing just feels like comfort in a bun.
I hope you enjoy making it as much as I do, and maybe it’ll brighten up a busy morning or even a slow, peaceful one.
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