Eggs Benedict Burger Recipe
This Eggs Benedict Burger stole your New Year’s Resolution’s lunch money then gave it an atomic wedgie. Then all the kiddies tattled to the principal that a big bad burg shouldn’t be allowed to go around bullying everybody with its 1000-calorie self, especially when everybody was trying to live off celery and carrots and their own spit. But really who wants to watch vids about Chia Seed Taco Night? This Eggs Benedict Burger is meant to be a special treat. Not a weeknight meal. We make food that you’d want to eat on your last night on Earth. Not your first night on a paleo-vegan-macrobiotic-intermittent fast.
PREP TIME
20 mins
COOK TIME
20 mins
SERVINGS
2
Ingredients
Eggs Benedict Burger
- 4 pieces of bacon steaks
- 1 lb 80/20 ground beef
- Seasoned salt
- 4 slices sharp cheddar cheese
- 2 brioche buns
- Hollandaise Sauce
- 2 Poached Eggs
Hollandaise Sauce
- 3 egg yolks
- 1 Tbsp water
- 1 Tbsp lemon juice
- Salt
- Pepper
- 4 Tbsp butter, softened
Poached Eggs
- 2 large eggs
- Apple cider vinegar (about 2 Tbsp)
COOKING INSTRUCTIONS:
Eggs Benedict Burger
Eggs Benedict Burger
- Preheat oven to 400ºF. On a parchment lined baking sheet, cook bacon for 18-20 minutes, or until desired doneness (rotating pan halfway). Remove from oven and drain. Set aside.
- Preheat grill griddle to high heat. Keep ground beef refrigerated until just before grilling time. Divide beef into 4 loosely formed balls (don’t pack them tight). Using a grill press, smash burgers onto grill griddle until about 1/4” thick. Grill burgers for 60-90 seconds. Flip burgers, then top each with 1 cheddar slice, then cook for another 60-90 seconds (or until desired doneness). Remove from grill and set aside.
- To build, hollow out a little divot in the underside of the bun crown (this makes room for the poached egg). Then top bun heel with two burger patties, two bacon steak slices, hollandaise, 1 poached egg, then bun crown. Enjoy!
Hollandaise Sauce
- In a small pan, NOT over heat, whisk together all ingredients except butter until well-combined and small bubbles begin to form.
- Cook over medium heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl. Serve immediately.
Poached Eggs
- Crack eggs into separate ramekins/small bowls.
- Combine water and vinegar pot. Bring to a low boil. Quickly, but gently add all of the eggs one at a time.
- Cook eggs for 3 minutes. Promptly remove from water to a bowl. Drain any excess water from bowl.
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