Better than Breakfast in Bed Burgers

Accolades 2012 Finalists
Serves Makes 6 burgers
Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

I’ve always loved savory breakfast food and this burger hits every note!


1/2 cup mayonnaise
1 tablespoon Sriracha hot chili sauce
1 tablespoon good-quality maple syrup

2 pounds ground pork
3 tablespoons grated Vidalia or other sweet onion 
1 tablespoon light brown sugar 
2 teaspoons chopped fresh sage, or 1 teaspoon crumbled dried sage
2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
2 teaspoons kosher salt 
1 teaspoon ground black pepper 
1 teaspoon minced canned chipotle chile 
1/4 teaspoon ground cayenne
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg

Vegetable oil, for brushing on the grill rack 
6 slices mild or sharp Cheddar cheese
6 large buttermilk biscuits, split
2 tablespoons vegetable oil, for brushing on the biscuits
1 tablespoon unsalted butter
6 extra-large eggs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices cooked smoked bacon, each cut in half crosswise


To make the mayo, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly to combine the meat and spices. Form the mixture into 6 patties.

Heat a gas grill to medium-high.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the patties register 150 degrees F on an instant-read thermometer, 10 to 12 minutes. During the final 2 minutes of cooking, place a slice of cheese on each patty.

Remove the patties to a platter, tent loosely with foil, and let rest 5 minutes. While the patties are resting, brush the cut sides of the biscuits lightly with the oil and place them, oiled-side down, on the rack. Cook until lightly toasted, about 1 minute.

Add the butter to a fireproof skillet and heat on the grill until the foam subsides. Crack the eggs into the skillet, season with the salt and pepper, and fry until the whites are cooked and the yolks are just set, 4 to 5 minutes. (If over-easy eggs are preferred, flip the eggs for the last minute.)

To assemble the burgers, spread the mayo on the biscuit bottoms and top each bottom with 2 pieces of the bacon, a patty, and an egg. Add the biscuit tops and serve.