Burger
- Divide beef into three equal portions and form into round patties. Press the meat together firmly enough that it holds together, but do not overwork the beef. Making an indention into the center of the patty will prevent it from puffing in the center while cooking.
- Generously season each side of the patty with Kosher salt & pepper.
- Over medium grill, use a cast iron skillet or griddle plate, cook bacon until desired crispiness. Leave the excess bacon fat in the skillet to use to toast the burger buns later.
- Place patties on medium-high grill. In order to achieve a good sear, make sure to not move the patties until ready to flip.
- Flip each patty after approximately 4 minutes. Place cheese on top of patty just before it is done cooking to ensure enough melting of the cheese but not burning it on the grill.
- Remove from grill while medium-rare (approx. 130-135 degrees) and allow to sit for 1-2 minutes. Removing the burger from the grill and allowing it sit will ensure it is not overcooked and all of the juices do not run out.
- Toast buns using remaining left over bacon fat in cast iron skillet or griddle plate.
- Using the same cast iron skillet or griddle plate, add butter and cook eggs sunny side up.
- Assemble with micro greens, patty with cheese, bacon, fried egg & maple aioli.
- Serve with skillet potatoes.
Maple Aioli (prepared in advance)
- In an oven safe ramekin, add oil and while garlic cloves.
- Place on grill top shelf and cook until cloves are fork soft. Ensure cloves don’t burn in the oil.
- Remove from grill and take garlic cloves out of oil, smash with a fork & mince until a paste is formed.
- Combine mayo and garlic and set aside or store in fridge.
Skillet Potatoes
- Peel and cut potatoes into ¼ inch sized pieces & microwave on a microwave-safe plate for 3-4 minutes (just a little harder than fork tender).
- Over medium grill, use a cast iron skillet and add butter and oil. Once butter is melted, add the potatoes and dry spices. Stir to coat potatoes. Add fresh rosemary and thyme.
- Cook for 7-9 minutes, turning often for consistent browning, until potatoes are fork tender. Remove the rosemary and thyme, add salt & pepper to taste.
@teds_everday_eats Everyday Tips:
- Don’t play with the patties when they are on the grill until they are ready to flip. This will not only make for great sear marks but also ensure no juices escape.
- You can prepare the maple aioli the night before. Just store in the fridge.
- Substitute the bun for a toasted English muffin to transform this Brunch Burger into a Breakfast Burger.
- Drizzle some of the Maple Aioli over the potatoes for some extra flavor.
