With college bowl games kicking off and playoffs on the horizon, the football buzz is in the air! It is that time of year when enthusiastic fans gather around the big screen TV to cheer on their favorite college team and alma mater. This week’s recipe is the perfect breakfast burger for hungry fans about to take on endless hours of action-packed, televised games. Bull’s Commercial Style Griddle is the perfect choice for cooking this week’s meal! With 24-inches of surface space (try not to drool while watching video), feeding all your guests for the day will surely score a touchdown in their BBQ playbook.
On the menu this week, the ultimate “griddle” breakfast burger. Savory layers include a sunny side egg, a juicy hamburger patty topped melted sharp cheddar cheese, thinly sliced avocado, caramelized onions, homemade spicy tomato salsa, and finished on a grilled dutch crunch bun.
As I often suggest, use this recipe as a guide, and feel free to interchange ingredients according to seasonality and your cravings. Bull’s griddle offers the perfect space to cook and intermix delicious ingredients, creating your one-of-a-kind breakfast burger. Some of my favorites include: sauteed spinach, crispy hash browns, or applewood bacon, yum! Don’t forget to serve the burger with the Bull’s Orchard Wood Handle Steak Knives. Not only great for presentation, these sturdy utensils make it easy for your guests to cut their burger in half and devour.
Upgrade your Bull Premium BBQ Grill or Griddle with the Sidekick Cart Side Burner. Designed to replace the side shelf of any Bull BBQ cart grill, the burner is perfect for heating up your favorite side dish or BBQ sauce. For this recipe, I used the burner to make the homemade spicy tomato salsa (see video). The item fits all 24″, 30″, and 38″ Bull Grill heads.
Chef’s Cleaning Note: I always keep a bottle of water next to my Bull griddle. When I am done cooking and while the griddle is still hot, I squeeze the water over the entire surface a few times and use my bench scraper to clean the surface free of residue. Watch this video to see how it is done! I also like the line the lip of the griddle with foil, making it easy to dispose of the residue and grease by tossing the foil in the garbage immediately after.
- For the Spicy Tomato Salsa:
- 2 cups cherry tomatoes, cut into half
- 3 cloves garlic, sliced thin
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon red chili flake
- 1 tablespoon butter
- 1 tablespoon kosher salt
- For the Burger:
- 1 ½ pounds ground beef
- 1 tablespoon kosher salt
- 2 teaspoons freshly black pepper
- For the Breakfast Burger:
- 4 eggs, sunny side up
- 4 each hamburger patties
- 1 avocado, sliced thin
- 2 medium onions, julienned, sauteed
- 4 slices sharp cheddar cheese
- 4 each bun of choice halved, lightly buttered, grilled
- 4 tablespoons mayo
- Spicy tomato salsa
- Kosher salt and freshly ground pepper to taste
- For the Spicy Tomato Sauce: Turn the Bull sidekick burner onto high heat. With a non reactive saute pan, add the olive oil and sliced cherry tomatoes and saute for 6 minutes, stirring occasionally. Add the salt.
- Add the garlic and red pepper flakes and saute for a few minutes, using your spoon to break down the tomatoes into a sauce.
- Add the balsamic and saute for a couple more minutes.
- Turn the heat off and fold in the butter until completely melted.
- Transfer to a non reactive container and let it cool down completely to thicken.
- For the Hamburger Patties: Mix all the ingredients and form 4 patties to cook on the griddle and set aside.
- For the Breakfast Burger: Turn all 3 knobs on the Bull griddle to high heat and preheat for 5 minutes.
- Add some olive oil to one half and saute the onions. Stir occasionally, until completely done, around 12 minutes total. Remove from heat and set aside until ready to use.
- On the other side and while onions are sauteing, add olive oil and place the four burger patties down to cook. After 5 minutes, turn the burger over, top with the sliced cheese, and finish cooking until clear juices run out, around 10 to 12 minutes total. Once done, remove from heat and set aside.
- With the bench scraper or metal spatula, remove residue.
- Add butter and crack open 4 eggs on one side and allow them to cook to sunny-side up. Do not flip the eggs. After 5 minutes, turn the far left burner off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness. Carefully remove from the griddle and place on sheet pan.
- On other clean side, add butter and place the buns face side down, grilling for about 6 minutes total, until a nice crust forms.
- To assemble, add mayo to bottom layer of bun, followed by caramelized onions, hamburger patty with melted cheese, sliced avocado and top with homemade spicy tomato salsa on top bun. Pierce the Bull steak knives down through top the bun, running through the burger, piercing the egg yolk and serving immediately for your company to devour!
♥ Chef Amy
Let’s do breakfast! Yum!
Amy Aberle-Rogan says
Your place or mine?