Rise and Shine Burger with a Fried Egg, a Grilled Potato Slice, Canadian Bacon and a Rosemary Worcestershire Ketchup

Wine Varietal: Cabernet Sauvignon

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Ingredients:

Worcestershire Rosemary Ketchup
1/2 cup bottled ketchup
1 Tbsp. fresh rosemary leaves finely chopped
1 Tbsp. Worcestershire
1/2 tsp. ground pepper

Patties
2 lbs. ground chuck
2 tsp. salt
1 tsp. freshly ground pepper
2 garlic cloves, minced
1/2 cup onion, finely chopped

Fried Eggs
1 Tbsp. butter
1/2 Tbsp. olive oil
6 fresh eggs
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. chives, finely chopped

Grilled potato slices
1 russet potato, sliced (1/8 inch thick clices)
2 tsp. olive oil
1 tsp. salt
1 tsp. ground pepper
1 tsp. granulated garlic

Vegetable oil for brushing on grill rack
6 English Muffins, split
6 slices American cheese
6 slices Canadian Bacon

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

To make the Worcestershire Rosemary Ketchup, combine the ketchup, rosemary, Worcestershire and black pepper in a small bowl and stir to combine. Cover the ketchup and refrigerate.

To make the patties, place the ground chuck in a large mixing bowl and add the salt, pepper, garlic and onion. Combine well, handling the meat as little as possible. Over handling the meat will cause the burgers to be tough. Form 6 patties, cover and refrigerate.

For the potatoes, brush each slice with the oil and sprinkle with the salt, pepper and the granulated garlic. Place each slice on the grill rack and cook for 4-6 minutes a side or until the potato is cooked through. Pull off the grill, cover with foil and set aside.

For the fried eggs, heat the butter and oil in a large fireproof, non-stick skillet on the grill over medium heat. When the butter is melted, crack the 6 eggs into the skillet. Sprinkle the eggs with the salt, pepper and the chives. Cook the eggs for 3-4 minutes on the first side. Flip the eggs and cook for an additional 1-2 minutes or until the yolk begins to set. Remove the eggs, cover with foil and set aside.

Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling add the cheese on top of the patty to melt. At the same time, place the Canadian bacon on the grill rack to warm. In addition, place the English muffins, cut side down around the outer edges of the grill to toast.

To assemble the burgers, place a patty on each English muffin bottom. Place a piece of Canadian bacon on the patty followed by a potato, fried egg and a generous amount of ketchup. Add the English muffin top and serve.

Serves 6

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