2 ½ pounds ground chuck
2 ½ teaspoons black pepper
2 ½ teaspoons sea salt
1 egg, slightly beaten
1 tablespoon ice water
1/4 cup Colavita Extra Virgin Olive Oil
8 eggs
1 cup milk
¼ teaspoon salt
12 slices Texas Toast Bread
1-9.5 oz. bag of Lightly Salted Kettle Chips
Vegetable Oil

12 slices Ready Serve Precooked Bacon
6 slices sharp cheddar cheese
6 eggs
Salt and pepper
1/4 cup mayonnaise
2 tablespoons Grey Poupon Mild and Creamy Dijon Mustard



• Place a Q-120 stainless steel griddle on one side of the grill to preheat along with the grill. NOTE: If you do not have the Q-120, you may use a 10” cast iron skillet, but it will take longer and everything won’t be ready at the same time.
• Preheat gas grill, along with griddle, to medium high heat.
• To make the patties, gently break the ground chuck into a large bowl. Sprinkle the salt and pepper evenly over the meat. Pour the beaten egg and ice water over the meat. Handling the meat as little as possible to avoid compacting it, mix well. Gently press mixture into a 13 x 9 x 2” baking pan that has been lined with plastic wrap. Use a wide spatula to divide the mixture into 6 equal square patties. Brush the top side of the patties lightly with olive oil. Remove the patties to a cookie sheet with oiled side down, and brush the tops of the patties lightly with olive oil.
• To make the Dijon Sauce, stir the mayonnaise and mustard together until well blended. Refrigerate until serving.
• When the griddle is hot, lightly coat the griddle with vegetable oil and heat the bacon on it until crispy, about 2-4 minutes. Drain on paper towel lined plate and set aside.
• When the grill is ready, place the patties on the rack, close cover, and cook 5 to 7 minutes, flip over and cook 2 minutes. Remove them from the grill and place them on a sheet of foil without flipping them. Close the foil, then place the foil wrapped patties on the grill rack, while preparing the Texas Toast.
• To prepare the egg battered Texas Toast, whisk the eggs till well blended, then, whisk in the milk and salt. Pour into a shallow bowl or pan large enough for a slice of the Texas Toast, and set aside. Pour the bag of chips into a gallon size plastic zipper style bag, squeeze out excess air, close top and crush the chips with your hands. I like to crush them into pieces about the size of the crumbs that are left when you finish eating all the whole chips. Set these aside. When the foiled wrapped patties are placed on the warming rack, add a thin layer of vegetable oil to the griddle. Dredge 6 slices Texas Toast, both sides, one at a time, in beaten egg mixture. Do this quickly, do not let the bread soak up the egg. Place the prepared Texas Toast on the griddle and cook for 2-3 minutes on the first side, flip over and cook about 2 minutes, or until golden brown. Remove toast to a cookie sheet lined with paper towels and cover with foil. Pour the crushed chips into a deep pie dish. Dredge one side only of 6 more slices of Texas Toast, one at a time, in the egg mixture, dip the egg coated side into the pan of crushed chips, pressing down on the top side to get a nice thick coating. Turn the toast chip side up and dip the uncoated side back into the egg mixture and fry on griddle, chip side down for 2-4 minutes, flip and cook remaining side about 2 minutes, or until golden brown. Place toast, chip side down, on the cookie sheet with the rest of the waiting toast, and recover with foil.
• To finish the patties, place them back on the grill, lightly-cooked side down, and continue to cook for another 2-3 minutes, or till done to preference. Place a slice of cheddar on each of the patties just before they are ready.
• While finishing the patties, apply a generous coating of vegetable oil to the griddle. Dip 6 egg rings in vegetable oil to coat, place on griddle and crack 6 eggs into a cup, one at a time, and pour one egg into each egg ring. Fry the eggs about 2-3 minutes, remove the egg rings, turn eggs over, cook till they are done to over easy, about 1 minute. Salt and pepper the eggs.
• To assemble the burgers, move 6 of the chip crusted toasts to the side, spread one side of the remaining 6 slices of toast evenly with the Dijon Sauce, place a patty (cheese side up) on top of each, crisscross 2 slices reserved bacon over each patty, then, center a fried egg over each. Top with the remaining pieces of toast, chip side down.