Once a week, we have Fancy Burger Night. We take a pound of lean ground beef and try to make it the unleanest thing we’ll eat all week. And that right there, that was my husband’s latest contribution, The Eggs Benedict Burger.
It’s part breakfast, part dinner, and part 75% arterial blockage. Okay maybe it isn’t that terrible for you…
Crispy bacon, a poached egg, and a spoonful of dreamy hollandaise sauce top a plain burger. Okay, it’s definitely that terrible for you.
Eggs Benedict Burger
Crispy bacon, a poached egg, and hollandaise sauce top this dinner-meets-breakfast burger.
- For the hollandaise sauce:
- 3 large egg yolks
- 1 Tbsp water
- 1 stick unsalted butter, cut into 8 pieces
- Juice from 1/2 a lemon
- For the burgers
- 1 lb lean ground beef
- 3 eggs, fried or poached
- 3 slices of bacon, cooked to a crisp
- English muffins or burger buns
- Heat grill to medium-high heat.
- In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
- Remove from heat, and stir in lemon juice.
- Whisk in 1-2 pieces of butter at a time until melted.
- Season with salt and pepper. Keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
- Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
- Divide ground beef into 3 equal portions and form into a patty.
- Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
- Assemble on buns and top with crispy bacon, an egg, and a spoonful of hollandaise sauce.
Yields: 3 servings
Estimated time: 30 minutes