Bacon and Egg Burger with Crispy Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

One morning while fixing steak and eggs for my husband at breakfast the idea came to me to try a burger with an egg.He helped with the cooking because I have a broken ankle. We were happy with the results, just made a few changes and produced this burger. So my husband was my inspiration.



3 tablespoons mayonnaise

3 tablespoons red wine vinaigrette salad dressing

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups shredded green cabbage

1/2 cup julienne strips from prepared whole sweet cherry peppers- remove stems and seeds

2 tablespoons grated sweet onion

12 slices hickory smoked bacon


1 pound ground chuck

1 1/4 pounds ground sirloin

1 1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1/3 cup grated sweet onion

1/3 cup steak sauce(I used A-1)

1/4 cup bacon grease

1/2 cup Colavita Extra Virgin Olive Oil-divided use

12 slices sourdough bread- 1/2 to 3/4 inch thick

2 solid ripe large beef steak tomatoes-slice out 6 slices(from largest part of tomato)

1 1/2 teaspoon herbes de provence, crushed

Vegetable oil for brushing grill rack

6 egg yolks from large eggs( have extra eggs in case yolks are broken when separating from whites)


Preheat gas grill to medium high heat.

To make slaw: In a small bowl whisk mayonnaise, vinaigrette, salt, and pepper until blended. Combine cabbage, cherry peppers, and onion in a large bowl. Pour mayonnaise mixture over the cabbage mixture, toss to blend. Cover and chill.

To cook bacon: Place a large grill safe skillet on grill, add 6 slices of bacon and cook until crisp, 4 to 6 minutes per side. Remove from skillet and drain on paper towels, wrap in foil to keep warm. Pour grease into a heat safe container, set aside. Repeat preparation process with remainder of bacon.

To prepare patties: Combine chuck, sirloin, salt, black pepper, onion, steak sauce and bacon grease in a large bowl, mix well, careful to not over handle. Divide into 6 equal portions and shape portions into patties to fit bread. In the center of each patty make a hole the size of an egg yolk around and about 1/2-inch deep(don’t go all the way through the patty).

Brush both sides of bread with olive oil.

Brush both sides of tomatoes with olive oil, sprinkle one side of each with herbes de provence

Separate eggs and place each yolk in an individual small condiment cup.

Brush grill rack with vegetable oil. Place patties, hole side down on grill, cook, covered for 3 minutes, turn, place an egg yolk in center of each patty. Cook, covered for 3 to 4 minutes or to desired doneness, yolk should be soft and ready to run! Lay bread on outside edge of grill rack, lightly toast on both sides. Lay tomatoes on grill rack, grill for 1 minute on each side.

To build burger: Place slaw on bottom of each bread slice and top each with a patty, egg side up.. With a small sharp knife, cut an X in the top of each egg yolk and help yolk spread in all directions. Add 2 slices of bacon and a slice of tomato to each. Add remaining bread slices and serve.