Wine Varietal: Zinfandel
1/2 cup cream cheese, softened
1 TBS fresh chopped chives
1 TBS fresh chopped basil
1 pound Johnsonville Hot Flavor Roll Sausage
1 pound ground pork
3 TBS maple syrup
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. dried sage
6 thick cut bacon slices
2 TBS butter, divided
6 (1/4- inch- thick) large Heirloom tomato slices
1 TBS Colavita Extra Virgin Olive Oil
vegetable oil, for brushing on the grill rack
6 slices jack cheese
6 English Muffins
3/4 cup fresh arugula
Preheat a gas grill to medium-high heat or prepare a medium-hot fire in a charcoal grill with a cover.
To make the cheesy herb spread, combine the cream cheese, chives and basil. Mix well, cover and refrigerate until ready to use.
To make the patties, combine the Johnsonville sausage, ground pork, maple syrup, salt, garlic powder, onion pwder, black pepper, and dried sage. Handle the meat as little as possible and shape into 6 patties to fit the size of the english muffins. Cover and refrigerate until ready to grill.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacona nd cook until crisp. Drain on a paper towel and wrap in foil to keep warm. Drain fat from the skillet and add 1/2 TBS of butter. While butter is melting, crack the eggs into a bowl and wisk. Add eggs to the skillet and scramble until done. Transfer to a bowl and cover with foil to keep warm.
To make the tomatoes, add the tomato slices to a bowl and toss with the Colavita Extra Virgin Olive Oil. Place the tomato slices on the grill and cook for one minute per side. Remove to a platter and cover with foil to keep warm.
Brush the grill rack with vegetable oil. Place the patties on the rack and cover and cook, turning once, until done, 5 to 7 minutes on each side, or until the internal temperature reaches 160 degrees F. Place the cheese slices on the burgers during the last 3 minutes of grilling. Use the remaining 1 1/2 TBS of butter to butter the cut sides of the english muffins. Place the english muffins cut side down on the outer edges of the rack to tast lightly during the last 2 minutes of grilling. To assemble teh burgers, place equal portions of arugula on the muffin bottoms. Top with the burgers, bacon, tomatoes, and then the scrambled eggs. Spread the cheesy herb spread equally over the muffin tops (abotu 1 heaping TBS for each one). Add the tops on and serve. Yield: 6 burgers