Southern Sirloin & Sausage Biscuit Burger

After years of entering Sutter Home Winery’s Build a Better Burger Contest, I was finally picked as a regional semifinalist. My burger is far from the traditional all beef patty, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun that we’ve all been programmed to expect.  No, my burger was actually a sirloin and breakfast sausage patty on a buttermilk biscuit with pepper jelly, bacon, kale-apple-citrus slaw, and a runny fried egg, and it was a hit among the judges and guests.

Southern Sirloin & Sausage Biscuit Burger


  • 1 1/2 lbs. ground sirloin
  • 1 lb. ground breakfast sausage
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 c. pepper jelly
  • 1/2 c. pepper jelly
  • 12 slices pre-cooked bacon
  • 4 c. shredded kale
  • 1 c. shredded apples
  • 1/2 c. mandarin oranges
  • 3 TBSP apple cider vinegar
  • 2 TBSP honey
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 eggs
  • 1/2 c. Butter
  • 12 buttermilk biscuits


  1. In a large bowl, combine proteins, salt, pepper, onion powder, garlic powder and 1/4 c. pepper jelly. Mix well to combine. Form into 12 small patties.
  2. Place bacon directly on a cooler side of the grill to crisp. Grill bacon 1 minute per side. Remove from the heat and set aside. Cut slices in half to make 24 pieces of bacon.
  3. In a bowl, whisk together vinegar and honey.. Add kale, apples, oranges, salt, and pepper. Toss together and set aside.
  4. Split biscuits and place them around the outer rim of grill to reheat and lightly toast. Remove from grill and spread pepper jelly onto the inside of the bottom bun.
  5. Place burgers onto the grill. Grill for 4 minutes and flip. Grill for another 4-6 minutes or until internal temperature reaches 140 degrees. Remove from grill to rest.
  6. In a hot skillet, melt 2-3 TBSP butter. Fry eggs to sunny side up–approximately 2-2 1/2 minutes.
  7. To assemble, place a burger on the jellied side of the bottom biscuit. Top with 2 pieces of bacon, a 1/4 c. slaw, and a sunny side up egg. Top with biscuit top and serve.
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