Wine Varietal: Pinot Noir
2 teaspoons vegetable oil for brushing grill rack
6 thick slice applewood smoked bacon strips
1/2 cup finely chopped red onion
1/3 cup finely chopped peeled and cored Granny Smith apple
1/3 cup loosely packed good quality blue cheese such as Maytag
1 tablespoon unsalted butter
6 large eggs
3 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons snipped fresh chives
1 tablespoon sea salt, preferably Fleur De Sel
2 pounds freshly ground chuck, 80% lean
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup finely chopped hazelnuts
6 large brioche rolls, split
1 tablespoon hazelnut oil
2 teaspoons Champagne vinegar
1 teaspoon Dijon mustard
1 cup mixed baby greens
Preheat a standard outdoor grill to medium-high direct heat, brush grill rack with the vegetable oil. In a large oven-proof skillet cook bacon until crisp on grill rack. Place bacon on paper towels to drain, break bacon in half then set aside. Pour off all but 1 tablespoon bacon dripping s from skillet then place back on grill rack and saute the onion and apple for 10 minutes. Transfer to a small bowl to cool, when cooled add the blue cheese and mix together. Pack a measuring tablespoon with the blue cheese mixture and form 6 blue cheese disc, set aside.
Fill halfway with water a heavy13x9x2 inch baking pan then place on grill rack to warm. Grease six 4 ounce ramekins with the butter, gently break an egg into each. Top each with the Parmigiano-Reggiano cheese, chives and sea salt. Arrange ramekins into baking pan, cover with lid and bake until yolks just start to set about 7 to 8 minutes. Remove from heat and set pan aside. Loosely cover pan with foil to keep eggs warm. Maintain a medium-high direct heated grill.
While eggs are cooking make the burgers by placing the ground chuck, kosher salt and pepper in a large bowl. Gently mix then divide into 6 portions next form into patties. Make a small indentation into center of each patty then place a blue cheese disc in center. Gently seal to close. Spread hazelnuts onto a large plate. Lightly coat each side of the patties with hazelnuts, gently pat to adhere. Place patties on grill, close and cover until golden and slightly charred about 4 minutes. Turn over and continue cooking covered for about 4 to 5 minutes more for desired degree doneness or until internal temperature reaches 165F. During the last minute of grilling lightly toast cut side of rolls on outer edge of grill rack.
Meanwhile in a medium bowl whisk together the hazelnut oil, vinegar and mustard; add the mixed baby greens and gently toss to coat.
To serve place burgers on roll bottoms top with 2 half pieces of bacon next add a small handful of the dressed baby greens. Run a knife around the edges of the ramekins to loosen eggs then top each burger with an egg and last add the roll tops.