Steak and Egger Burger (with Hash Browns)

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Hash Browns:
3 medium Russet potatoes, rinsed and peeled
6 slices thick bacon
1 tablespoon Extra Virgin Olive Oil
1/2 small white onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Fried Eggs:
2 tablespoons unsalted butter, divided
6 eggs
Dash of salt
Dash of pepper
Dijon Mayonnaise:
1/2 cup mayonnaise
1 tablespoon mild Dijon mustard
1 1/2 lbs ground sirloin
1 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
2-3 tablespoons vegetable oil, for brushing on grill rack
12 slices mild cheddar cheese
1/4 cup unsalted butter
6 English muffins (good quality)



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

To prepare the hash browns: Use a mandolin (or a sharp knife) to thinly slice the potatoes. Place the freshly cut slices in a bowl of cold water. Set aside until needed.

In a preheated grill safe cast iron (or heavy) skillet fry the bacon. Cover and cook until brown and crisp, turning once. Once crisp, remove the bacon from the pan and drain on a paper towel lined plate. When cool enough to handle, crumble the bacon into bite sized pieces. Using a potholder pour any excess bacon grease from the skillet into a heat safe metal can and discard. Be sure to leave only about a tablespoon of bacon grease in the skillet.

In the same skillet add the olive oil to heat up; once the olive oil is hot, add the potatoes, onions, garlic, salt and pepper. Add the crumbled bacon pieces. Sauté until crisp and brown turning once. When the potatoes are crisp and brown but tender, remove them from heat, place in a bowl, cover with aluminum foil and set aside until needed.

To prepare the fried eggs: Using the same grill safe skillet, melt 1 tablespoon of the butter, break 3 eggs into the skillet. Season the eggs lightly with salt and pepper, and cook until the whites are set, about 3 – 3 1/2 minutes. Remove from heat, cover and set aside. Add the other tablespoon of butter to the pan and repeat with the remaining 3 eggs.

To prepare the Dijon mayonnaise: Spoon the mayonnaise into a small bowl, stir in the Dijon mustard. Cover and refrigerate until needed.

To prepare the patties: Place the ground sirloin in a large bowl and mix in salt and pepper. Handling the meat as little as possible, mix thoroughly. Shape into 6 English muffin size patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side for medium-rare. Place the cheese slices on the patties during the last 2 minutes of grilling. Spread butter onto the cut sides of the English muffins and place butter side down, on the outer edges of the rack to toast during the last 2-3 minutes of grilling.

To assemble burgers: Lightly spread the Dijon mayonnaise on the top and bottom muffin halves. Place patties on bottom muffin, lay one egg on each patty and top with equal portions of hash browns. Place the top muffin half and serve.