Rise ‘N’ Shine Breakfast Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

“Breakfast for Dinner” is a popular concept in many households, so I wanted to create a burger that would combine some of my breakfast favorites!


Tomato Salsa

1 can (14.5 oz.) diced tomatoes

1/4 cup diced red onion

1/4 cup finely chopped cilantro

1 large jalapeno, seeded and minced

1/4 cup lime juice

1 teaspoon salt

1/2 teaspoon black pepper

Spicy Mayo

3/4 cup mayonnaise

1 tablespoon Tabasco Pepper Sauce


2 pounds ground chuck

2 large jalapenos, seeded and minced

1/4 cup minced white onion

2 teaspoons salt

1 teaspoon black pepper

Sweet ‘N’ Spicy Bacon

1 cup brown sugar

2 tablespoons red pepper flakes

12 slices thick-cut bacon

6 large eggs

Vegetable oil, for brushing on the grill rack

6 deli-style American cheese slices

6 high quality English muffins, split


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

To make the salsa, combine all the salsa ingredients in a food processor and pulse until well combined. Transfer to medium bowl; cover with plastic wrap and refrigerate until assembly of burgers.

To make the mayonnaise, whisk mayonnaise and pepper sauce in a small bowl. Cover with plastic wrap and refrigerate until assembly of burgers

To make the patties, combine chuck, jalapeno, onion, salt and black pepper in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.

For the bacon, combine brown sugar and red pepper flakes in a medium bowl and mix well. Dredge each piece of bacon in sugar mixture, coating well. Cook bacon in a large fire-proof skillet on the grill over medium-high heat and cook until browned. Transfer the bacon to paper towels to drain; wrap in aluminum foil to keep warm.

Drain all but 1 tablespoon of the bacon fat from the skillet and set the skillet back on the grill. Add three eggs, making sure to keep separate. Break yolks and cook, turning once, about 1-2 minutes per side. Transfer to plate and cover with aluminum foil until assembly of burgers. Repeat with remaining 3 eggs.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last few minutes of grilling, place one slice of cheese on each patty and place the muffins, cut sides down, around the edges of the grill to toast lightly.

To assemble the burgers, spread a generous amount the spicy mayo on the toasted sides of the muffin tops and bottoms. Place an egg on muffin bottom, followed by a patty, equal portions of salsa and 2 slices of bacon (fold or break bacon to fit burger). Add muffin tops and enjoy!

Makes 6 burgers

Dahn Lyttle, Boise, ID