Celtic Cowboy Breakfast Burger

Pairs well with:

Cabernet Sauvignon

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


1/2 cup butter
2 lbs ground chuck
1/2 lb extra spicy breakfast sausage
5 Tbsp steak sauce
1 3/8 tsp salt – 1 tsp for the patties, 1/4 tsp each for the potatoes and tomatoes, and 1/8 tsp for the eggs
1 1/8 tsp freshly ground black pepper – 1/2 tsp for the patties, 1/4 tsp each for the potatoes and tomatoes, and 1/8 tsp for the eggs
8 slices of bacon, diced
10 oz frozen O’Brien style hashbrown potatoes (with onions and peppers)
1 Tbsp flour
1 cup of whole milk
2 cups of heirloom grape tomatoes
3 Tbsp fresh oregano, chopped
12 slices extra-thick cut white bread
6 large eggs
*Oil for brushing the grill
6 slices of aged Irish Cheddar
3 Tbsp whole grain Dijon mustard



Preheat a gas grill to medium-low heat. Also, ensure that the grill is sitting level. Put the butter into a small grill-proof sauce pan and place on the upper rack of the grill. While the butter is melting, combine the beef, breakfast sausage, steak sauce, 1 tsp of the salt, and 1/2 tsp of the pepper. To avoid transferring too much heat to the meat, wear disposable gloves and gently mix. Divide the mixture into 6 equal portions and gently form into patties about 5 inches in diameter. Cover the patties with plastic film and keep refrigerated until ready to use. Once the butter has melted, carefully remove from the grill and set aside for five minutes to allow some of the fats to settle to the bottom. Skim any foam off of the top and discard. Then ladle about 3 tablespoons of the clarified butter from the top of the sauce pan into a separate container. Set both aside. Place a large iron skillet on the grill and add the chopped bacon. Stir the bacon frequently, scraping the bottom of the pan. When the bacon gets brown, add the potatoes, 1/4 tsp of the salt, 1/4 tsp of the black pepper. Stir often, scraping the bottom, for about 4 minutes. Stir in the flour and move the skillet off of the heat. Stir the potatoes frequently, scraping the bottom, and return to the grill after 1 minute. Cook the potatoes for 1 minute more and then stir in the milk. Stirring constantly and scraping the bottom, cook the potatoes for about 4 minutes more or until the gravy thickens. Move the potatoes to a pan, cover with foil, and move to the upper rack of the grill to keep warm. Using a dry paper towel, wipe out any leftover residue from the iron skillet (it is not necessary to thoroughly clean it) and return it to the grill. Add half of the clarified butter to the skillet. Put the tomatoes into the skillet and cook for about 3 minutes. Then add the oregano, 1/4 tsp of the salt, and 1/4 tsp of the pepper. Smash the tomatoes with the back of a spatula and stir. Continue to cook, stirring frequently, until the tomatoes carmelize, about 4 minutes. Move the tomatoes to a small container and set on the top rack of the grill to keep warm. Increase the grill heat to medium-high. Again wipe out the iron skillet and return to the grill to allow it to get hot. Brush the remaining melted butter (return to the grill for a few minutes if it has solidified) still in the sauce pan onto one side of each of the slices of bread. Set the bread aside. Add the remaining clarified butter to the iron skillet and allow it to get hot. Working quickly, crack the eggs into the skillet, using a spatula to scrape the whites close to their respective yolks. Break the yolks of each egg and sprinkle 1/8 tsp each of salt and pepper over the eggs. Immediately cover with a lid and remove from the grill. The eggs will continue cooking for several minutes (but should not over cook) more while the patties cook. Brush half of the grill rack with vegetable oil. Place the patties on the grill and cook until the bottoms brown, about 3 minutes. Flip the patties, top each with a slice of cheese, and continue cooking with the lid closed until the other side browns, about 3 minutes more. While the patties are cooking, toast both sides of the bread, about 1 minute each side or until golden brown. Remove the tomatoes from the grill and stir in the whole grain mustard. To assemble the burgers, lay out six of the slices of toast, buttered side up. Divide the tomato mixture among the pieces of toast. Top each with a patty. Place a fried egg on each patty. Then top each egg with 1/6 of the potato mixture. Top with the second piece of toast, buttered side down. Makes six burgers.