Benedict Burgers on Toasted English Muffins

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Patties 2 1/2 pounds ground chuck
1 Tablespoon Worcestershire sauce
2 teaspoons pepper
1 teaspoon salt
1 Tablespoon chopped fresh parsley
Colavita Extra Virgin Olive Oil, for greasing the grill
6 slices Canadian bacon
6 English Muffins
1 jar Béarnaise sauce
6 leaves spinach



Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium- hot fire, cover with a lid to allow proper heating. To make the patties combine ground chuck, Worcestershire sauce, pepper, salt, and chopped fresh parsley in a medium bowl; working as little as possible. Separate into six even pieces and shape into burger patties. Grease a hot grill generously with Colavita Extra Virgin Olive Oil. Place burger patties on the grill and cook for about 8 minutes on the first side. Turn the burgers and cook for another 6-8 minutes, until the patties reach the desired doneness. Immediately after you flip the burgers, place 6 slices of Canadian bacon on the grill. Once the Canadian bacon in browned, about 2-3 minutes, turn it. Also, place the English Muffins cut side down onto the grill and toast until lightly browned. Remove patties, Candian Bacon, and Muffins from grill. To assemble the Benedict Burgers, place the patties on the bottom halves of the toasted English Muffins. Place a slice of Canadian bacon on top of each patty. Spread a spoonful of Béarnaise sauce onto the cut side of the top muffins. Place a spinach leaf on top of each burger and replace the top muffin. Makes 6 burgers