Once a week, we have Fancy Burger Night. We take a pound of lean ground beef and try to make it the un-leanest 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