Steak and Eggs Breakfast Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds ground chuck
1/2 pound ground Jimmy Dean breakfast sausage
1/2 cup grated onion
3 garlic cloves, minced or pressed
2 teaspoons salt
1 teaspoons pepper
12 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon milk
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality bagels, split
6 tablespoons soft cream cheese



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

To make the patties: Combine the chuck, sausage, onion, garlic, salt and the pepper in a large bowl. Handle the meat as little as possible to avoid making the patties tough. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

In a small bowl, combine the eggs, salt, pepper and milk, whisking thoroughly.

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, 5 to 7 minutes on each side for medium. Place the bagels, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

Heat a large, heavy nonstick fire-proof skillet on the grill. Scramble the egg mixture.

To assemble the burgers, place a patty on the bun bottom. Place equal portions of the egg mixture on each patty, then spread equal portions of the cream cheese on the bun top. Add the bun tops and serve.
Makes 6 burgers