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blt&e burger

OffTrackCooking avatar
Recipe by
christopher lucchese
@OffTrackCooking
Los Angeles, CA

Breakfast is the start of every good day. So why not incorporate the best of the best in your burger?? All the greatest flavors under one bun, or shall I say, Muffin?!

yield 6 serving(s)
prep time 1 Hr
cook time 20 Min
method Barbecue

Ingredients For blt&e burger

  • 1 lb
    ground rib-eye steak
  • 1 lb
    fresh pork breakfast sausage, casings removed
  • 10 slice
    strips bacon, fried, crumbled and fat reserved
  • 1 c
    cup diced cherry or small tomatoes, preferably a blend such as sweet 100 and/or green grape
  • 2 Tbsp
    maple syrup
  • 1 Tbsp
    beef broth
  • 1 c
    beer, such as a good lager
  • 2 Tbsp
    tablespoons ketchup
  • 1 lg
    egg, lightly beaten
  • 2-3 tsp
    freshly ground black pepper, or to taste
  • 2-3 tsp
    sea salt, or to taste
  • 1/2 tsp
    paprika
  • 1/2 tsp
    crushed red pepper
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    celery salt
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    crushed sourdough bread crumbs
  • 6 sm
    quail eggs
  • 6 lg
    split and buttered english muffins
  • 5-6 c
    arugula, from 1 (5-ounce) bag or container, or as desired

How To Make blt&e burger

  • 1
    In a large bowl, combine the ground rib-eye and sausage with the crumbled bacon and diced tomatoes. Add the maple syrup, beef broth, beer, ketchup and egg, along with the reserved bacon fat. Mix gently, so as not to overwork the meat. Add the pepper, salt, paprika, oregano, crushed red pepper, chili powder, garlic powder, celery salt, cayenne pepper and bread crumbs, mixing gently until all of the ingredients are thoroughly combined. Cover the mixture and rest it in the refrigerator.
  • 2
    In a large pan of gently simmering water, poach the quail eggs, careful not to break the yolks or overcook. Drain and set aside to cool.
  • 3
    Remove the meat mixture from the refrigerator and divide it into 12 even portions. Form each portion into a small round patty, adding an indentation to the center of 6 patties for the poached quail eggs to nest.
  • 4
    Place a poached egg in each of the 6 indented patties, then place another patty over it to form the top, gently crimping the edges together so as not to crush the egg and break the yolk. Repeat to form 6 stuffed patties.
  • 5
    Prepare the grill. Place the burgers, top-side down, on the grill. Cook 7 to 10 minutes, then gently flip. Cook the other side 5 to 8 minutes. Remove from heat, cover and set aside to rest.
  • 6
    While the burgers are resting, toast the muffin halves. When toasted, remove from heat and set aside to cool a minute.
  • 7
    To assemble the burgers, place a handful of arugula on the toasted bottoms of the 6 muffins. Place a burger on top of each mound, bottom-side down. Top each burger with the other toasted muffin half. If preferred, slice in half before serving, or simply eat whole. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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