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.