Good Morning Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
2 teaspoons pepper
6 medium boiled eggs
Vegetable Oil, for brushing on the grill rack
6 English Muffins
Butter, to spread on the buns
6 American cheese slices
12 thin shaved deli ham slices
Hot Jalapeño jelly, to spread on the buns
12 cooked bacon slices



Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, combine the chuck, sirloin, salt, and pepper in a large bowl. To avoid compacting the meat, handle it as little as possible while still mixing well. Divide the mixture into 6 equal portions. Form the portions of meat into a large thin patty. Separate the egg yolk from the egg white leaving the yolk in tact. Cup the patty in your hand to create a cavity and place the egg yolk into the cavity. Carefully seal the hole and press the patty to a round shape. When the grill is preheated, coat the grill rack with vegetable oil to prevent sticking. Spread the English muffins with the butter and place them buttered side down on the cooler side of the grill rack. Toast them lightly and remove to a plate. Place each of the patties on the rack, seam side down. Cover the grill, and cook the patties for 5 to 7 minutes for medium, turning once, until done. In the last minute of cooking place a slice of cheese on each patty. On top of the cheese, place two slices of ham. Cover to melt the cheese. When the burgers are done, remove them to a plate and cover to keep them warm. To assemble the burgers spread the top half of the muffin generously with the jalapeño jelly. Place each patty on the bottom bun and add two slices of bacon. Add the top bun and serve. Makes 6 burgers.