The Ooh La La Bastille Bistro Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


6 thick sliced applewood smoked bacon
1/2 cup finely chopped red onion
1/2 cup finely chopped peeled and cored Granny Smith apples
2 teaspoons minced garlic
1 tablespoon unsalted butter
6 large eggs
3 tablespoons fresh grated Parmigiano-Reggiano cheese
2 tablespoons snipped fresh chives
2 teaspoons medium coarse sea salt
2 teaspoons vegetable oil, for brushing grill rack
4 ounces Maytag Blue cheese
2 pounds freshly ground chuck(80% lean)
1-1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
6 large large soft brioche rolls, split
1 tablespoon roasted walnut oil
2 teaspoons Champagne vinegar
1/2 teaspoon Dijon mustard
1 cup mixed baby greens



Preheat a standard outdoor grill to medium direct heat. Cook bacon in a heavy medium ovenproof skillet directly on grill rack until just crisp. Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon bacon drippings, return skillet to grill rack, add onion and apple; saute till soft about 8 minutes. Add garlic to skillet and saute 1 minute more, transfer onion mixture to large bowl to cool.
Fill halfway full with water a heavy 13x9x2 inch baking pan then place pan on grill rack to warm. Grease six 4 ounce ramekins with the butter; gently break an egg into each, top with Parmigiano-Reggiano cheese, chives and sea salt. Place ramekins in baking pan, cover with grill lid and bake until yolks just start to set about 7 minutes. Remove pan from grill, loosely cover pan with foil to keep warm and set aside. Brush grill rack with vegetable oil and increase grill to medium-high direct heat
Crumble blue cheese into small bowl, form into six 2 inch round flat disk.
Add ground chuck, Kosher salt and pepper to the large bowl with the onion mixture, mix until blended. Divide into 6 portions then form into patties. With thumb make an indentation in center of each patty, place a blue cheese disk in center and gently seal to enclose. Place patties on grill rack, close with lid and grill until golden and slightly charred about 4 minutes. Turn over and continue grilling covered 4 to 5 minutes more or until desired degree of doneness. During the last 2 minutes of grilling lightly toast cut side of rolls on grill rack’s outer edge,
In a small bowl whisk walnut oil, vinegar and mustard, add baby greens; toss to coat.
To serve break bacon in half and place 2 half pieces on roll bottoms, add a burger to each. Run a knife around edges of ramekins to loosen eggs then top each burger with an egg, Divide mixed baby greens on next and last add roll tops. Serves 6.