New recipes

Eggs Benedict Burger

Eggs Benedict Burger

In a bowl combine ground beef and steak seasoning, just until seasoning is incorporated. Form meat into 4 burger patties.

Air fryer: 370 F start with 6 minutes, check for doneness. If needed, add more time in 1-2 minute increments. Add cheese and cook until melted (30 seconds)

Grill: Grill over medium heat for 8-10 minutes until the desired temperature is reached. Add cheese and cook another minute until melted.

While burgers are cooking heat Canadian bacon in a hot skillet just until warm. This should only take 2 minutes tops; set aside. Place butter in the same skillet over medium-low heat. Crack the eggs into the skillet. Once the whites are set, carefully flip eggs over and cook 1 more minute for an over-easy egg.

Toast the muffins in either the toaster, air fryer or grill.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


The Eggs Benedict Burger

Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.

Ingredients

  • FOR THE HOLLANDAISE SAUCE:
  • 10 Tablespoons Unsalted Butter
  • 3 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne
  • FOR THE BURGER:
  • 1 slice Quality Canadian Bacon
  • ¼ pounds Ground Chuck
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 2 whole English Muffins
  • ½ Tablespoons Unsalted Butter
  • 1 whole Egg

Preparation

Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.

Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.

Now, onto making the burger.

I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?

So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.

Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.

Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.

Remove it from the skillet, season with cracked pepper, and set aside.

Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.

Now it is time to build the burger.

Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.

Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.


Watch the video: Jak snadno na vejce Benedikt s holandskou omáčkou (January 2022).