Parisian Burger | Giant National Capital Barbecue Battle

Parisian Burger

The Parisian burger packs some seriously sophisticated flavor with Dijon and rosemary, and then the toppings just perfect it with truffle mayo and egg yolk.


  • 3 Pounds ground pork
  • 3 Teaspoons fresh rosemary, chopped
  • 3 Teaspoons garlic, minced
  • 3 Teaspoons Dijon mustard
  • 6 Slices swiss cheese
  • 6 Brioche rolls
  • 6 Eggs
  • 6 Tablespoons mayo
  • 3 Teaspoons truffle oil
  • 2 Cups baby arugula


  1. Mix together ground pork, rosemary, garlic and mustard gently until combined
  2. Gently form into (6) ½ pound patties sprinkling with salt and pepper on each side
  3. Grill until pork is cooked to 160 degrees Fahrenheit
  4. Top with cheese and move to indirect heat just to melt
  5. Mix together mayo, truffle oil, salt and pepper
  6. Heat a flat pan to medium high heat
  7. Reduce pan to medium heat, and fry the eggs
  8. Cover the eggs with a lid to cook the white through, keeping the yolk intact, cooking for about 4 minutes
  9. Lay arugula onto the bottom bun, top with the burger, then add the fried egg and spread truffle mayo onto the top bun
  10. Enjoy!
Yields: 6 Servings

Wine Pairing: Sutter Home Pinot Grigio – You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

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