This corn fritter breakfast burger recipe with fried egg and Thai sweet chilli sauce makes an incredibly delicious vegetarian breakfast burger that’s packed with flavour and crunch. With a Southeast Asian twist on the classic breakfast burger, it’s so good you won’t miss the burger patty and bacon, and the grease that comes with it, one bit.
Tomorrow is International Burger Day or National Burger Day, depending on where you live, so for this week’s Weekend Eggs post on our favourite breakfast eggs recipes, we thought we’d share our corn fritter breakfast burger recipe with fried egg and Thai sweet chilli sauce. If you made our Thai corn fritters recipe and you have a batch of our homemade Thai sweet chilli sauce in the fridge, then you’re all set to go.
If you haven’t visited us in a while, we recently rejuvenated our Weekend Eggs series, which we launched with Grantourismo over ten years ago. Recipes we’ve published so far in our rebooted breakfast recipe series include Chinese marbled tea eggs, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
And if corn season has started wherever you are, then take a look at our summer corn recipes while you’re here, which are perfect if you’re in the USA and celebrating Memorial Day on Monday with a traditional barbecue. And if you’re not in the US, these all terrific for weekend lunches and casual dinners at home.
We’ve got easy recipes for Southeast Asian inspired grilled corn on the cobs with lime, butter and lemongrass mayonnaise and a grilled corn salad with lime, chilli, lemongrass mayo, and croutons. We also have Mexican street corn dishes for Mexican grilled corn on the cob or elotes, a Mexican grilled corn salad, and the Mexican corn in a cup or esquites or elotes en vaso.
But before I tell you more about this corn fritter breakfast burger recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting Grantourismo by using our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. You can also shop our Grantourismo store for gifts for foodies, including fun reusable cloth face masks designed with my images.
Another option is to contribute to our epic Cambodian cuisine history and cookbook on Patreon or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this corn fritter breakfast burger recipe.
Corn Fritter Breakfast Burger Recipe with Fried Egg and Thai Sweet Chilli Sauce
After making a final version of my delicious Thai corn fritters last week, I had a few leftover fritters – ok, a lot of extra fritters! – I also had burger buns from recipe testing (recipe coming soon), and a fresh jar of homemade Thai sweet chilli sauce, and, so our corn fritter and fried egg breakfast burger was born!
Breakfast burgers back home in Australia – where it seems we may never be able to return unless a rich relative we don’t remember dies and leaves us a fortune – are based around bacon and egg with lettuce and a sauce, which is either tomato sauce (ketchup) or a barbecue sauce with Worcestershire.
American breakfast burgers typically include the addition of a meat patty with that bacon and egg, which is a bit too heavy for us these days – and perhaps for you, too, unless you’ve just been for a surf, a workout or have a hangover that needs curing.
This corn fritter breakfast burger with fried egg and Thai sweet chilli sauce is just right. It’s packed with texture and flavour, courtesy of our corn fritters and homemade Thai sweet chilli sauce, and while it’s filling, it won’t make you so full that you need a nanna nap after breakfast – or brunch or lunch.
The only changes I’ve made to our corn fritters recipe is that I added black sesame seeds to the batter, because I’ve used black sesame seeded buns and looks count. I’ve also more than doubled the size of the corn fritter to fit the burger, so I’ve gone from 40 g of corn mixture to around 100 g which fills the burger bun nicely.
However, because I didn’t want to have to make big fat corn patties (that may burn before being cooked through), I decided to go with two layers of corn fritters, so it’s roughly the same height of a standard burger patty.
Tips for Making this Corn Fritter Breakfast Burger Recipe
Just a few tips to making this corn fritter breakfast burger with fried egg and Thai sweet chilli sauce. While I can fry around four small corn fritters at a time in my little deep fry pan, I can only do one corn fritter at a time with these larger corn fritters.
If you have a bigger pan, use it, but be sure not to crowd the pan. Be patient, these corn fritters really only take a few minutes to cook.
Preparation is very important to get the timing right so you’re not eating a cold breakfast burger with an overcooked egg. I like to make the corn fritters first then transfer them to a tray and pop them in a warm oven. Have everything else prepped after that and make the eggs last.
If you don’t like the idea of a vegetarian breakfast burger, by all means add some strips of bacon. They go really well with the corn fritters.
Corn Fritter Breakfast Burger Recipe with Fried Egg and Thai Sweet Chilli Sauce
- 300 g of uncooked corn kernels
- 60 g all-purpose flour
- 60 g rice flour
- 1 tsp salt
- ½ tsp MSG
- 1 tsp baking powder
- 1 cup cold tonic water plus more if necessary
- 2 pieces spring onion chopped finely
- 1 tbsp kaffir lime leaves finely chopped
- 2 tsp chilli paste more to taste
- 1 tbsp black sesame seeds
- 2 burger buns with sesame seeds
- 1 bunch green leaf lettuce washed
- 2 eggs large
- 4 large corn fritters the diameter of the buns
- 2 tbsp sweet chilli sauce
- 3 tbsp Japanese mayonnaise
- 1 tbsp Sriracha sauce optional
- 2 tsp Neutral vegetable oil
- Place the corn kernels in a mixing bowl, ensuring they are all separated.
- In a separate mixing bowl, incorporate the flours, salt, MSG, baking powder, spring onion, kaffir lime leaves, chilli paste and sesame seeds.
- Slowly add the tonic water and mix gently. The mix should have the consistency of a thick batter.
- Add most of this mixture to the corn and incorporate well using a light touch.
- In a tall-sided saucepan, heat around 4 cm of neutral oil to 180°C.
- Place an oven tray with a wire rack covered in kitchen towels next to the saucepan.
- Place the fritter mix on a kitchen scale and turn the scale on. Using a large spoon, scoop a spoonful onto a soup serving spoon and shape so that no corn will fall off the mix. Check the scale, as a guide you should have used around 100-120 g of the mixture to form the fritter.
- Hold the serving spoon over the saucepan almost touching the oil and using the large spoon, carefully scoop the batter off the serving spoon and into the oil.
- Start a timer and turn the fritter after 1 min 30 secs, or after the fritter appears safe to turn over without breaking, using a small slotted spoon or a fish slice. After another 1 min 30 secs, the fritter should be golden brown.
- Remove from the oil using a slotted spoon and place on the oven tray. Repeat until all the mix is used up. If you're making several burgers keep the cooked ones in a warm oven.
- Halve and toast the interior of the buns.
- Spread a layer of Thai sweet chilli sauce over the toasted buns.
- Fry the eggs in a thin layer of vegetable oil using egg rings the same diameter as the buns.
- Assemble the burger by placing a very generous layer of torn lettuce on top of the sweet chilli sauce.
- Place one corn fritter on top of the lettuce. Add a good slather of mayo on this. Place the second corn fritter on top of this.
- With the eggs fried to your liking (we like a soft, runny yolk), carefully place the egg on top of the second fritter.
- If you're using Sriracha sauce, now is the time to squirt it over the egg.
- Add some extra may to the top half of the bun if you desire.
- Serve with some paper towels!
Do let us know if you make our corn fritter breakfast burger recipe in the comments below as we’d love to know how it turns out for you, and if you enjoy it, we’d also love a rating.