Brunch Burger

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.


2.25 lbs Ground Beef (Ground Hanger Steak if available, Ground Sirloin otherwise)
.75 lbs Center Cut Bacon (Cut into bit size pieces)
1.25 Tbsp Fresh Ground Black Pepper
Salt to taste
2 Loaves Brioche
6 Large Eggs
3/4 Cup Whole Milk
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1.25 Tbsp Vanilla Extract
6 Tbsp Maple Syrup
2 Tbsp Butter
6 eggs
Salt and Pepper to taste
Non Stick Spray



Spray grill with non stick spray. Preheat grill to high.

Place ground beef into a mixing bowl. Put cut bacon into a food processor, process until ground. Mix ground bacon with beef. Season with ground pepper. Form into 6 patties. Lightly sprinkle exterior of patties with salt.

Slice brioche into 2 inch slices. In a mixing bowl, combine eggs, milk, nutmeg, cinnamon and vanilla extract – whisk to combine into custard mixture.

Grill brioche slices on each side for 1 – 2 minutes. Pull bread from grill. Place patties on the grill. Grill approx. 4 minutes per side based on desired doneness. When done, pull from grill and place on a plate, cover with foil and let rest.

While burgers are cooking, dunk one side of each bread slice into custard mixture. Place bread back onto grill (grill sprayed with non stick spray) custard side down. Grill for 2 – 3 minutes or until custard is firm.

When burgers and bread are done and removed from grill, place a non stick or cast iron frying pan on grill, allow to get hot. Spray pan with non stick spray and add butter for flavor. Fry eggs to over easy and remove. While cooking season with salt and pepper.

While eggs are cooking begin to assemble burger. Brush maple syrup on custard side of each toast – this will be the interior side of the burger. Uncover burgers and place on bread. Top each burger with egg and then remaining bread slice, maple syrup side down.