Burger Parisian

Ingredients

2lbs. Bacon
Caramelized Onions:
3 large Vidalia onions
¾ of reserved bacon grease
1 box Garlic Boursin
1.5 C Gruyere Cheeses shredded
6 eggs
1 head Frisee lettuce
French boule sliced into 6 1/2 inch slices
Patty: 3 Loin Strip NY Steaks
2lbs bacon fried and cut into small pieces
1t Black pepper

Instructions

2lbs. Bacon Heat an iron skillet on a gas grill to 350°F. Fry bacon cut into small pieces, set aside and reserve bacon grease. Caramelized Onions: 3 large Vidalia onions ¾ of reserved bacon grease 1 box Garlic Boursin 1.5 C Gruyere Cheeses shredded 6 eggs 1 head Frisee lettuce French boule sliced into 6 1/2 inch slices Patty: 3 Loin Strip NY Steaks 2lbs bacon fried and cut into small pieces 1t Black pepper Remove any excess fat from the steaks. Slice the steaks against the grain into one-inch slices, then cut each slice along the grain forming large cubes. Place the cubes in a food processor with the pepper and pulse at two-second intervals until the meat is ground. Remove the meat and place into a bowl with bacon pieces. Form six even sized patties combing equal amounts of bacon into each patty. Heat gas grill to 350°F. Grease the grate with a well-oiled cloth so the burger will not stick. Place patties on the grill and cook for 5 minutes. Flip the burger and cook on the other side for 3-5 minutes or until the meat bounces back when tested with a spatula. 2-3 minutes before the patty is fully cooked add the bread slices to the grill to toast and add equal amounts of Gruyere cheese to each patty. Meanwhile heat a greased iron skillet on the grill. Fry an egg over easy for each burger. Once the patty and bread is ready spread the Garlic Boursin liberally on each bread slice, add some Frisee then the patty and top with caramelized onion and a fried egg. Viola!