There’s a good, old-fashioned bar and grill in our neighborhood that Mr. SGCC and I like to frequent. It’s called Knick’s Tavern & Grill ^[1]. The food is good, the beer is cold and you can watch TV while you eat. Just like being at home! Knick’s menu is pretty much what you would expect from that sort of a place - great wings, salads and burgers. They also have quite a few unexpected and interesting offerings.

One of our favorite dishes to order there is Knick’s Brunch Burger. It’s a Black Angus beef burger, served on a toasted pita and topped with a fried egg, hence, the name Brunch Burger. I don’t know why, but there’s something about an oozey, gooey fried egg dribbling down over a big, juicy, meaty burger that’s just magic to me!

The other night, I decided to recreate Knick’s Brunch Burger at home. I used a combination of ground chuck and a ground Black Angus ribeye. I didn’t do much to the meat except add some grated sweet onion, salt and pepper. When you start with such a great quality beef, why mess around? Of course, I had to add my own little stamp of originality to the recipe, so I also made a batch of Balsamic Onion Marmalade from Tom Colicchio’s new cookbook, ‘wichcraft to go with the burgers.

Let me tell you, that marmalade is wicked good stuff! The onions are caramelized and then simmered in balsamic vinegar for what seems like forever, until they turn into a soft, silky, smoky and sweet mass of lusciousness. The balsamic reduction adds a little tangy pop of flavor that really balances out all that warm richness of the beef and the egg. I also put a slice of cheese on top of these, because Mr. SGCC won’t eat a burger without it.

The next time you’re in the mood for a burger, you have got to try one of these. They are literally heaven on a plate! I only wish I had more photos to share with you. Everyone was clamoring so loudly for these, I was lucky to snap the few shots I got! (I could be wrong, but I think that Mr. SGCC was actually growling at me!)

Enjoy!