Breakfast Burgers

from Rachael Ray Magazine September 2012

These burgers are big and require a major appetite to take on. Know that my taste tester (who had not two weeks before eaten a burger shoved in a cinnamon bun) declared these too much for a weeknight supper and only thinks they should be served on a special occasion (Or in this case, a giant Sunday brunch).

Ingredients:

• 1/2 lb thick-cut bacon or Canadian bacon
• 1/4 cup real maple syrup
• 1 1/2 lbs ground beef chuck
• 3 tbs Worcestershire sauce
• 3 tbs onion, minced
• 2 tbs dijon mustard
• Salt and black pepper
• Extra Virgin Olive Oil
• 4 slices Extra-sharp white cheddar, for topping
• 3 tbs butter, for frying eggs and basting burger rolls
• 4 eggs
• 4 burger rolls, split

Preparation:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set a wire baking rack on top. Lay bacon across wire rack and cook for 15 minutes. Carefully remove and baste with maple syrup and continue to bake for 5 to 6 more minutes.

Combine the beef, Worcestershire, and minced onion. Add the mustard and season with salt and pepper. Form into 4 large patties. Pinch in the center a bit. Drizzle with olive oil.

Meanwhile, heat a large cast iron skillet over medium-high heat. Place the patties in the skillet and cook about 7 minutes, or until cooked to desired doneness, flipping once halfway through. You want a solid nice crust on these patties so don’t be afraid of that sizzle. Top with cheese and cover. Cook 2 minutes or until cheese has melted. Remove from skillet and cover to keep warm.

Melt 2tbs butter in the same skillet. Crack the eggs and fry to your liking. Season with salt and pepper. Remove from skillet and place over cooked patties.  Wipe out the skillet if needed (personally, I like the leftover flavor).

Melt the remaining butter and toast the buns in the same skillet.

Top each bun bottom with a patty, egg, bacon and bun top. Devour.

Bloody Mary

from Chow

Ingredients:

• 3 cups tomato juice
• 1 teas lemon juice
• 1 teas lime juice
• 1 tbs Worcestershire sauce
• 2 teas horseradish
• 1 1/2 teas kosher salt
• 1 teas hot sauce
• 1 teas celery salt
• 3/4 teas freshly ground black pepper
• 2 cups (16 ounces) vodka
• Celery stalks, olives, and/or pickled vegetables for serving

Preparation:

Stir together the tomato juice, lemon juice, lime juice, Worcestershire, horseradish and hot sauce, celery salt, and pepper in a large jar or pitcher. Refrigerate for at least 24 hours.

When ready to serve, stir in the vodka. Pour into glasses over ice. Serve with celery sticks.