Bacon & Egg Grass-Fed Burgers

Grass-fed beef burgers topped with bacon, sunny-side duck eggs, butter lettuce and pickled onions. Drooling yet? You can easily substitute easier-to-find chicken eggs for the duck eggs. The quick-pickled onions can be made up to a week ahead.

Wine Pairing: Lambrusco or Beaujolais

Ingredients Servings: 6-8

  • Grass-Fed Beef Burger Patties
  • Bacon (2 slices per burger)
  • Duck Eggs (1 per burger)
  • Yellow or White Onion(s)
  • Butter Lettuce
  • Mayonnaise
  • Burger Buns
  • Pickling Solution:
  • 2 t Juniper Berries
  • ½ C Sugar
  • 1 t Caraway Seeds
  • 1 C Vinegar
  • 1 C Water
  • 1 T Salt
  • 1 T Black Peppercorns
  • 2 Bay Leaves

Instructions

1
Peel the onion(s), cut them in half, and slice them very thinly (approx. 1 mm thick).
2
Put all pickling solution ingredients in a small saucepan on the stove. Bring them to a simmer.
3
Pour the hot pickling solution over the sliced onion in a bowl.
4
Let cool & store in the refrigerator until you need them.
5
Cook the bacon until almost completely crispy, then move to paper towels to drain.
6
Toast the burger buns.
7
Cook the burger patties to your desired level of doneness.
8
While the burgers are cooking, fry the eggs sunny-side up.
9
Spread some mayonnaise on the toasted buns. Put the burger patties on them. Top each patty with two strips of bacon, an egg, some of the pickled onions, and a leaf of the butter lettuce.
10
Serve.