Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.



Roasted Red Pepper Sauce:

1 Red Pepper, blackened, then cored and deseeded
3/4 cup Mayonnaise
1 T Honey
1 tsp Lemon Juice, fresh
½ tsp ground Chipotle chili powder
1/8 tsp Cayenne Pepper
1/8 tsp Kosher Salt

18 slices of pepper bacon, thick


2 lbs ground chuck
8 oz Johnsonville Sweet Italian Sausage, casing removed
1 cup Mushrooms, chopped
2 cloves garlic, chopped
2 T Lea & Perrin worcestershire
2 tsp ground Ancho chili powder
1/4 tsp smoked Spanish paprika
2 tsp Kosher Salt
1/2 tsp ground pepper

2 T butter
6 Eggs, large, (cook to “over medium”)

Colavita Extra Virgin Olive oil, for brushing the grill rack and muffins
6 slices of Provel cheese, thick slices

6 Large English Muffins, split

3 cups baby Spinach



Preheat your gas grill to high. Place a large cast iron skillet on the rack.

To make the Roasted Red Pepper Sauce, place the red pepper directly on the grill. Grill until the skin is blacken about 5 to 7 minutes. Place the blackened red pepper in a large plastic zip lock bag for about 10 minutes. Remove the pepper from the bag and remove and discard the burnt skin, seeds and stem. Add the red pepper, mayonnaise, honey, lemon, chipotle, cayenne, and salt to a food processor. Blend together until smooth. Refrigerate until ready to use.

To cook the pepper bacon, Place the bacon in the preheated skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover and set the bacon to the side. Remove the cast iron skillet from the grill.

To prepare the patties, gently combine the chuck, Italian Sausage, mushrooms, garlic, Worcestershire, ancho chili, paprika, salt and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Place a large non-stick pan on the grill to be used to fry the eggs. Pre-crack the eggs into separate small bowls. Add the 2 T of butter to the non-stick pan.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, and continue cooking for another 5 minutes. Immediately add the eggs to the hot non-stick pan when you turn the patties. Fry the eggs until the white appears solid, about 3 to 4 minutes. Turn the eggs and cook for one minute or to “over medium” done. Place the cheese slices on the patties during the last 3 minutes of grilling. Brush the English muffins with olive oil and place the muffins, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burger, slather the top and bottom muffin with the Roasted Red Pepper Sauce. Place equal amounts of the baby spinach greens on each bottom muffin and add the patty. Place a “over medium” fried egg with 3 slices of bacon on top of each patty. Add the muffin top with wooden skewers and serve.

Makes 6 burgers.