1 Pound cooked and shredded bacon (store bought or pre-prepared)
2 Pounds medium cremini mushrooms, sliced
1 Cup Chardonnay
1 Can condensed cream of mushroom soup (only need 1/2 of this can)
1 Pound fire roasted whole green chiles (canned ok, fresh better)
6 slices of sharp cheddar cheese
6 Slices of ham (Applewood smoked, or any quality deli)
6 Slices of swiss cheese
6 Large eggs
6 Tablespoons of garlic mayonnaise (or regular)
6 Brioche buns
Instructions
Patties:
1. Divide the ground sirloin into 6 equal portions and gently form into 5″ patties
2. Sprinkle 1 Tablespoon pepper equally over the patties and flip
3. Cover burgers and set aside at room temperature for 20-30 minutes prior to grilling
4. Just prior to putting on the grill sprinkle 1 Tablespoon of salt equally over the patties
Spinach:
1. In a preheated (medium heat) skillet add 1 Tablespoon of butter
2. Place the spinach into pan and toss with 1/2 teaspoon each of salt and pepper
3. Cook to slightly wilted and place into a covered bowl for later use.
Save pan for next step
Sautee onions and peppers:
1. In the spinach pan (on medium heat) place 2 Tablespoons of butter
2. Add in the onions and peppers, 1/2 teaspoon each of salt and pepper
3. Sautee for 10+ minutes to the point of starting to carnalize
4. Set aside for later use
Bacon (best to have prepared prior, or use purchased)
1. Preheat oven 400 degrees (can use grill preheated to 400 degrees)
2. Place a rack onto a sheet pan, space out bacon and cook for 20 minutes or until crisp.
Once cooked place bacon in between paper towels to absorb excess oil.
3. Place bacon into food processor (or blender) and pulse chop until shredded
4. Set aside for later use
Mushrooms:
1. In the onions and peppers pan (on high heat) place 3 Tablespoons of butter
2. Add in the sliced mushrooms and actively stir for 5 minutes
3. Add in the Chardonnay and keep stirring
4. Add in the mushroom soup and stir in until well mixed
5. Set aside for later use
Ham:
1. Once the grill is pre-heated (see below) lightly grill 6 slices of ham for 1 min
2. Place the ham onto a sheet pan for later assembly
Cooking & Assembly:
1. Turn gas grill onto high for 5+ minutes
2. Adjust grill to medium and wipe with olive oil
3. Place 6 burgers (salt side down) on the grill and cook for 4-5 minutes
4. Flip burgers and evenly spread bacon over the burgers
5. Place 1 (or more) whole chiles over bacon and top with cheddar cheese
6. Close grill cover and continue cooking for 4-5 minutes, cook to 145-150 degree internal temperature for medium as there is some more cooking to come.
7. Remove burgers and loosely cover while preparing for final burger assembly
8. To build each burger using, a sheet pan, evenly space six slices of ham onto the pan and top each with equal portions of the prepared spinach, a slice of swiss and then top with equally divide
prepared onion/peppers.
9. Then place the burgers which are covered with the bacon, chilis and cheddar cheese onto the ham, spinach, swiss, onion/pepper stacks
10. Place the sheet pan back into a covered grill on low heat to keep warm for final prep.
Eggs (sunny side up, easy):
1. In a clean skillet over medium heat, melt 1 Tablespoon of butter and place 6 eggs in, cover (glass cover if available) and cook through so the whites are firm but yolks are still loose. About 5 minutes.
2. Take off heat and uncover until final assembly
Final assembly:
1. Evenly spread the mayonnaise to the insides of the buns and grill for 1-2 minutes (low/medium heat)
2. Plate bun bottoms then top with the burger stack which has been assembled on the sheet pan
3. Smother each stack with equal portions of the mushroom mixture, to mostly hide the burger
4. Top each with a sunny side up egg and finish with the with the upper bun
