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the Ingredients
Patties
- 1 pound ground chuck (80% lean)
- ¼ cup finely chopped yellow onion
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 slices bacon
- 4 slices cheddar cheese, each about 1 ounce
- 4 kaiser rolls, split
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 8 slices tomato
Pellet Flavors
Take Your Grilling Anywhere
FIRE UP YOUR GRILL
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to well done (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over medium-high heat. Remove from the grill.
Brush the cooking grates clean. Grill the patties over medium-high heat, with the lid closed, until cooked to well done (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over medium-high heat. Remove from the grill.
Return the skillet to the stove over medium heat and warm the bacon fat. Crack the eggs into the skillet, turn down the heat to medium-low, and cook until the whites are just firm and opaque and the yolks have begun to thicken, about 2 minutes. Carefully flip the eggs over and continue to cook until the yolks are cooked but still slightly runny, 30 seconds to 1 minute more. Season with salt and pepper.
Build a burger on each bun with two tomato slices, two bacon slices, a patty, and an egg. Serve warm.