Wine Varietal: Chenin Blanc
8 slices thick-cut bacon, cut into 1/2-inch pieces
3/4 cup mayonnaise
3 Tablespoon red wine vinegar
3 Tablespoons Dijon mustard
3 teaspoon lemon juice
1 1/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 clove garlic, grated
2 pounds ground chuck, shaped into 6 patties
12 thick slices French bread, crust and edges trimmed into a 5-inch circle or 6 French rolls
1 large head frisée lettuce, roughly torn into bite-size pieces
Preheat a grill to medium-high heat. Meanwhile, heat a large skillet over medium heat; add bacon and cook, until just crisp, 6 to 8 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Discard all but 3 Tablespoons of the bacon grease, remove skillet from heat.
In a small bowl, combine mayonnaise, red wine vinegar, mustard, lemon juice, 1/4 teaspoon. salt, 1/4 teaspoon pepper, and grated garlic to make a vinaigrette; set aside.
Season patties with remaining 1-teaspoon salt and 1/2 teaspoon pepper. Place patties on grill and cook for 5 Minutes per side.
During the last few minutes of cooking, toast bread or French rolls on the grill, flipping once, until golden brown, 1 to 2 minutes. Place burgers and toast to a sheet tray and keep warm in an oven set to low heat.
Heat skillet with the reserved 1-Tablespoon bacon grease over medium heat. Fry eggs until whites are set but yolks are still runny, 2 to 4 minutes.
In a large bowl, toss frisée and bacon lagoons with the vinaigrette. Top each piece of toast or French roll with a burger, the frisée salad, an egg and another piece of toast of top of French roll.