Good Ole Breakfast 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.

Everyone loves breakfast.I’ve had many burgers with eggs on it, but not one that really hit the spot. So, I disassembled an egg salad, added breakfast sausage spices in the burger patty, and it was a home run.



1 ½ lb ground beef sirloin

¾ lb ground beef brisket

¾ lb. ground beef chuck

1 teaspoon kosher salt

½ teaspoon fresh ground pepper

½ of a grated onion

3 finely minced garlic

2 teaspoons ground sage

¼ teaspoon marjoram

1 teaspoon crushed red pepper

Truffle Mayo:

¾ cup Mayonnaise

3 teaspoon White Truffle Oil

12 slices of bacon

4 hard boiled eggs, sliced

6 slices of American cheese

12-16 slices of sweet pickles

1 medium onion sliced

2 large heirloom tomatoes

6 ciabatta buns


Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.

For the patties, combine the ground beef sirloin, brisket, chuck, salt, pepper, onion, garlic, marjoram, sage, and crushed red pepper. Mix well, but handling it as little as possible to prevent dense and dry patties. Divide into 6 balls, and form into patties and refrigerate until ready to use.

Combine together in a bowl the mayonnaise and the truffle oil, set side until assembly.

Hard boil the eggs, peel them, and slice them. Fry up the bacon and set both aside.

Brush the grill rack with vegetable oil. Place the patty on the grill. Cover and cook for 4-5 minutes per side for medium. After flipping the patty, add the cheese on top.

Toast ciabatta on both sides lightly.

To assemble, slather the truffle mayo on both the bottom and top buns. Put a slice of tomato on the bottom bun. Then add the patty, egg slices, bacon, a few onion slices, and sweet pickles. Put the top bun on and devour!