1 (1 lb. 4 Ounces) bag shredded raw hash brown potatoes
3 tablespoons canola oil
1/2 stick unsalted butter
2 tablespoons Worcestershire sauce
Garlic, Herb Remoulade
2/3 Cup mayonnaise
2/3 Cup cream cheese
1/4 Cup cornichons
1 tablespoon capers, drained
1 1/2 Teaspoons Dijon-style mustard
2 Teaspoons hot sauce
1/2 teaspoon Sutter’s Home Pinot Grigio
1/2 teaspoon Herbs de province
12 small leaves of red leaf lettuce
1 large sweet onion
Burger and Bread
2 Pounds ground beef, 73% lean/27% fat
2 1/2 Teaspoons kosher salt
6 (1/2-inch) slices of multi-seed bread
8 Cups water
1 1/2 tablespoons white vinegar
1 teaspoon kosher salt
6 extra large eggs, plus two extra eggs in case of breakage
A light dusting of kosher salt and freshly, ground black pepper will be sprinkled over each Breakfast Burger
* The amount of charcoals – Fill 3/4 of the grill with charcoals, leave 1/4 empty.
Poaching the eggs will require very low heat, so one will need an area that you can balance the heat.
* To make the bacon- Place a 10 or 12-inch cast iron skillet (depending on the size of the grill) on the grill grates.
Cut bacon in half, you can get more bacon in a pan with smaller strips and they are easier to work with when you are plating the burger.
Place the bacon in a skillet, close the grill, and let it cook for 7 to 10 minutes.
Open the grill and turn the bacon over.
Cook for an additional 3 to 5 minutes uncovered or until golden brown.
Cooking time will vary according to the temperature of the coals.
Remove and set aside.
* To make the hash brown patties – While the bacon is cooking, whisk egg and salt in a medium bowl.
Add hash brown potatoes to mixed egg.
Divide hash brown mixture into 6 equal patties, the patties should be slightly oblong as opposed to perfectly round so they conform to the overall shape of the bread.
Place potato patties in a (second) 10 or 12-inch cast iron skillet (depending on the size of the grill) on the grill grates. This mixture is very wet and you may have to reshape the patties once they are in the pan.
Cook until both sides are golden brown, approximately 5 minutes on one side and 3 minutes on the other side.
Just before the
hash brown patties are done, using the back side of a tablespoon, press in the center to form an indentation (nest).
Then, very carefully remove nests from pan and place on a cooling rack for optimum crispness.
Note – if the pan starts to get dry while frying, add a touch more canola oil.
* To make the Worcestershire butter – place butter and Worcestershire sauce in a 20-ounce or very small sauce pan.
Place on the grill grates and heat just until the butter melts.
Mix well, remove from heat, and set aside until ready to grill the burgers.
* To make the garlic, herb remoulade – Finely chop cornichons and capers, and place in a mixing bowl.
Add the remaining ingredients to the mixing bowl.
Make sure all ingredients are thoroughly incorporated.
Cover with plastic and refrigerate until ready to use.
* For the lettuce – Pick 12 small, beautiful leaves from the head of the lettuce.
Cut each leaf in half.
Discard the bottom ends and place the leaves that have a dark, attractive ruffled edges in an airtight container and refrigerate until you are ready to assemble the burger.
* To make the onions – Remove the ends and peel the onion.
Using a mandoline, slice the onions very thinly.
* To make the burgers – gently divide the meat into 6 equal portions.
Instead of making round patties, make the patties slightly oblong, this shape will better conform to the shape of the bread.
Using a pastry brush, apply Worcestershire butter and salt evenly on both sides of the patties.
Place burgers on a hot grill.
Cook until they are medium-rare, approximately 2 1/2 to 3 1/2 minutes on each side.
Cooking time will depend on the temperature of the coals.
When the burgers are almost done, place the bread on the outer edges of the grill grates to toast lightly.
Place cooked burgers on a cooling rack to stop the cooking process.
As soon as the bread slices are lightly tasted, remove and set aside.
* To make the poached eggs – Add 8 Cups of water to a clean 10 or 12-inch iron skillet (depending on size of the grill).
Add vinegar and salt to the poaching liquid.
Bring water to a boil, then reduce heat to a gentle simmer.
In the meantime, crack open eggs one at a time and place each one in a small ramekin.
Gently transfer eggs, one at a time into simmering water. If the water does not completely cover eggs, spoon simmering water over the top.
Poach the eggs for 3 1/2 to 4 minutes, the whites should be opaque and feel firm to touch.
Using a slotted spoon, carefully transfer eggs to a plate lined with paper towels.
* To assemble the burgers – Place one leaf, ruffled side out, on the bread facing north.
Place the second leaf, ruffled side out, on the bread facing south.
By doing this, the entire circumference of the bread should be adorned with gorgeous, red leaf lettuce.
Pipe 2 1/2 tablespoons of remoulade on the red leaf lettuce.
Place 1/6th Cup of sliced onions on remoulade.
Place 4 halves of bacon on top of the onions.
The final stage of assembly is to place the burger on the bacon, the potato nest follows, and the poached egg is carefully placed on the potato nest.
A light dusting of kosher salt and freshly ground pepper is applied to each burger.
Serve Breakfast Burger with a knife and fork.
loaf of multi seed bread
2 (10 or 12-inch) iron skillets (depending on the size of the grill)