We love breakfast for dinner, but have you ever tried dinner for breakfast? This indulgent, protein-packed burger serves up all of our favourite flavours. Made with Pete’s Housemade Taste Explosion Burger and Double Smoked Bacon, melty raclette, garlic, chive aioli, topped with a fried egg and served on a sweet brioche bun. Add a side of grilled spicy potatoes and a Caesar for a brilliant summer brunch.

Watch Fired Up: Pete’s Breakfast Burger

Serves: 4

Ingredients:

4 Pete’s Own Explosion Burgers (available in Halifax and Bedford)

1 Package Pete’s Own Brioche Burger Bunscassie_burger2

8 Thick slices of cooked Double smoked Bacon

4 Thick slices of Raclette

1 Tomato sliced

1 Head Leaf lettuce

1  Jar Kowalski’s Pickles (locally made!)

2 Egg yolks

½ tsp Grainy Dijon

2/3  cup extra virgin olive oil

2  Minced garlic cloves

1  tsp Chive finely chopped

½  tsp Lemon Juice

4 Large washed Russet Potatoes sliced into ¼ inch sliced

1 tsp Summer savory

1 tsp Garlic Powder

1  tsp Onion Powder

1  tsp  Smoked paprika

1  tsp  Salt

1  tsp  Peppercassie_burger

 

 

Directions:

  1. In a food processor combine egg yolks, Dijon and lemon juice, pulse
  2. Start processor and slowly start adding the oil in a slow thin stream-Stop as soon as it is incorporated and thick
  3. Add garlic and chives, pulse to combine (be careful not to over mix)-Add salt and pepper to taste. Refrigerate until needed
  4. Prepare all you burger prep and place on a platter for easy burger building
  5. Mix spices and 1 tbs of olive oil in a seal-able plastic bag, add sliced potatoes and seal tight-Shake potatoes until coated evenly
  6. Prepare the grill medium-high heat
  7. Grill potatoes, covered on medium heat for 7-8 minutes each side
  8. Lightly brush with oil, put cast iron pan on the grill for raclette
  9. Place burgers on grill and leave till they naturally want to release 5-7 minutes each side
  10. Flip burgers. Do not squish! Leave all the lovely juices inside your burger
  11. Cook on each side until the internal temperature reaches 160 degrees
  12. Warm raclette in cast iron pan until soft and place on burgers
  13. Crack egg into a well-oiled cast iron pan and fry on both sides till desired doneness
  14. Lightly brush brioche buns with olive oil and grill just to warm, 5 seconds
  15. Get out your platter of veggies, aioli, bacon and build your burger!

 

 

 

 

 

 

 

 

 

 

 

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