Ingredients

• 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

Instructions

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.