For the sausage: Mix the sausage, syrup, sage, salt, fennel seeds, garlic, onion and red pepper together in a large bowl.
For the burgers: Form the pork sausage into 4 patties, about 3 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
Heat a grill, grill pan or cast-iron skillet over high heat, adding 2 tablespoons canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of cheese (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness. Remove and tent with foil.
In either the same skillet that you used to cook the pork patties or a clean skillet with the remaining 1 tablespoon canola oil, bring to medium heat. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs just until the whites have set before carefully flipping; avoid breaking the yolk.
Build the burgers by placing each cooked patty on the English muffin bottoms. Top with the crisped bacon and fried eggs. Smear the tops of the English muffins with the Spicy Ketchup and place on top of the other ingredients. Serve immediately.
Whisk together the ketchup, lemon juice, chili powder, Worcestershire sauce and hot sauce together until combined.
Recipe courtesy of Kelsey Nixon