Sunday Brunch Burger with Gingered Orange Marmalade Sauce

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Gingered Orange Marmalade Sauce:
1 cup orange marmalade
3 tablespoons crushed cherry pepper relish
3 teaspoons freshly minced ginger
5 ripe plum style tomatoes
2 heads Boston bib lettuce
2 large green peppers
1 large red onion
6 large eggs
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
6 teaspoons butter, melted
15 slices precooked hickory smoked bacon
2 pounds ground chuck
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
2 tablespoons fresh chopped parsley
Vegetable oil, for brushing grill rack
6 ciabatta rolls, split
2 tablespoons butter, melted
6 slices Muenster cheese



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make the gingered orange marmalade sauce, in a small bowl combine the 1 cup orange marmalade, the 3 teaspoons fresh chopped ginger, and the 3 tablespoons crushed cherry pepper relish. Stir well until well mixed, set in refrigerator to chill. To prepare the toppings: Slice the plum style tomatoes 1/4 inch thick and discard the ends. Core the 2 heads of Boston lettuce and tear into sandwich size pieces. Remove the skin from the red onion and slice into 1/8 inch thick slices. Cut the tops off the 2 green peppers, remove the seeds, and slice the peppers into 1/8 inch thick slices. Place all toppings in refrigerator to keep cold. To make omelets, break the 6 large eggs into a medium size bowl, add 1 teaspoon of sea salt and 1 teaspoon of fresh ground black pepper. Whisk until well blended. Place in refrigerator until needed. To make the patties, combine the 2 pounds ground chuck, 2 teaspoons sea salt, 2 teaspoons fresh ground black pepper, and the 2 tablespoons of fresh chopped parsley in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Brush one side of the grill rack with vegetable oil. Place the patties on the rack and grill until browned on the bottoms, for about 4 to 5 minutes. While the burgers are grilling on their first side, take an 8 inch fireproof skillet and place on the other side of the grill. Add 2 teaspoons of melted butter, allow skillet to get hot. Using a 2 oz. ladle, add 4 oz. of egg mixture to skillet and 5 strips of precooked bacon to center of omelet. Allow to cook for about 2 minutes, and then fold both sides to the center. While the omelets are cooking, turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Cut omelet in half with spatula and place on top of 2 of the flipped burgers. Repeat this process 2 more times until all burgers have an omelet on top. Place slice of Muenster cheese on top of each egg omelet. While cheese is melting, brush the cut sides of the ciabatta rolls with butter and place cut side down on grill to toast. To assemble the burgers, place a generous amount of the marmalade sauce on the cut sides of the rolls. On each bottom, add some Boston lettuce, 1 to 2 onion slices, a patty with the omelet and cheese, 2 to 3 pepper rings, and 3 to 4 slices of the plum style tomatoes. Add the roll top and enjoy.