Wine Varietal: Cabernet Sauvignon
My inspiration for the burger was definitely breakfast!
I absolutely need to have a good cup of coffee to start my day and figured it’d be a great idea to make a burger using all of my favorite breakfast items!
Who doesn’t like a good bloody Mary?!
A runny yolk adds a creamy texture that is just to die for!
BLOODY MARY MAYO
1 CUP MAYO
2 TABLE SPOONS TOMATO PASTE
1 TABLE SPOON HORSE RADDISH CREAM
1 1/2 TEA SPOON WORCESTERSHIRE SAUCE
1/2 TEA SPOON TABASCO
1/4 TEASPOON CELERY SALT
1/4 TEASPOON SMOKED GROUND BLACK PEPPER (REGULAR PEPPER WORKS TOO)
JUICE FROM HALF LEMON
2 POUNDS (80/20) GROUND BEEF CHUCK
2 TABLESPOONS WORCESTERSHIRE SAUCE
2 TEASPOONS CHIPOTLE POWDER
1/2 CUP GOOD QUALITY WHOLE BEAN COFFEE (PREFERABLY “ILLY” MEDIUM ROAST BUT ANY GOOD QUALITY COFFEE IS FINE)
1/2 TABLE SPOON WHOLE BLACK PEPPERCORNS
6 SLICES OF ITALIAN PROSCIUTTO (CRUDO), THINLY SLICED
1/2 LARGE WHITE ONION
6 THICK SLICES SMOKED GOUDA CHEESE
6 EXTRA LARGE ORGANIC GRADE AA OR A FRESH EGGS
6 LARGE LEAVES BUTTER LETTUCE
6 CIABATTA BURGER BUNS, SPLIT
VEGETABLE OIL FOR RUBBING
To make the Bloody Mary mayo,combine all of the ingredients in a small bowl and mix together. Then cover and refrigerate.
To make the patties; combine the meat, chipotle and worcestershire in a large bowl, mixing it together with a large fork or spoon, making sure the meat is handled as little as possible.
Divide into 6 equal patties.
Finely grind the coffee beans together with the whole black peppercorns in a coffee grinder.
Then spread the grinds on a large plate so that you can coat the patties with the ground coffee and pepper on both sides , patting off any excess.
Set aside until grilling.
Cook the prosciutto slices in a fire-proof skillet or non-stick griddle on the grill, over medium-high heat until crispy.
Finely slice the half onion into thin rings and set aside.
Heat the grill to medium-high ,when the grill is ready with a paper towel or cloth towel rub the grill with vegetable oil to prevent sticking.
Place the patties on the rack and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
Do not push down on the patties because this will release the juices.
During the last minutes add the cheese to the patties and cover the grill.
Remove the patties and let them rest under a foil tent for a few minutes.
Place the buns , cut side down, on the outer edges of the rack to toast slightly.
Place the same skillet or griddle used to cook the prosciutto on the grill, adding some vegetable oil spray, add the 6 eggs , turn the gas to low-medium and cook until sunny side up, eggs are never flipped, the yolk should be still runny but the white should be cooked through or to preference.
Make sure you don’t salt the eggs because the cooked prosciutto will add the right amount of salt .
While the eggs are cooking, remove the foil from the patties and start the assembling process. Place the patties on the bottom part of the slightly toasted buns.
Add the slice of prosciutto on top of the cheese.
When the eggs are ready, place them on top of the prosciutto.
Add the butter lettuce leaf and 2 or 3 onion rings.
Spread the Bloody Mary Mayo on the slightly toasted sides of the bun tops and place on top of the onion rings.
At this point, the yolk should break and become a beautiful creamy addition to the burger!