Ingredients

• 12 ounces Angus chuck ground beef
• Kosher salt and freshly ground pepper
• 12 strips bacon
• 3 sesame seed burger buns
• 3 organic free-range eggs
• 4 1/4 ounces Quebec cheese curds
• 3 leaves lettuce, for serving
• 6 slices heirloom tomato, for serving
• 9 slices dill pickle, for serving
• 15 slices jalapeno, for serving
• 6 slices red onion, for serving
• 3 teaspoons Portuguese pepper aioli or your favorite aioli, for serving

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Instructions

1. Preheat the grill to high heat.
2. Sprinkle the beef with salt and pepper and form into 3 patties. Grill to desired doneness.
3. Meanwhile, alongside the beef on the grill, cook the bacon to desired crispness and toast the buns. Fry the eggs sunny-side up on the grill, and then transfer to a plate.
4. When the burgers are almost done cooking, top with the cheese curds.
5. Top each burger patty with 1 egg, 4 strips of the bacon, 1 lettuce leaf, 2 tomato slices, 3 pickle slices, 5 jalapeno slices, 2 onion slices and 1 teaspoon of the aioli and serve on the toasted buns.