The Eggs Benedict Burger

I don’t know about you but I am a huge fan of eggs benedict, however I do not nearly get to order them as often as I should. Why, you ask? Well, because I have three kids, who on a Sunday, and I’m not up for dealing with any misbehavior, or tom foolery at brunch. I just don’t want to have to deal with that, plain and simple, plus if I want, I can make whatever I want, for the most part, for brunch.  I have made eggs benedict in the past, but I wanted to make something a bit heartier as it was already into the lunch time hour, and I was super hungry. This is when I decided to take everything that I love about eggs benedict, and well, turn it into a burger. A very, awesome burger at that.

Eggs Benedict Burger Recipe

Let’s get started.

Ingredients for the Hollandaise Sauce: (recipe from Simply Recipes)

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter

Ingredients for the Burger:

  • 1/4 ground chuck
  • 1 slice of quality Canadian Bacon, I used Nueskes
  • 1/2 tbsp unsalted butter
  • 1 whole egg
  • 2 English Muffins, tops thinly sliced and discarded
  • Pinch of salt
  • Pinch of cracked black pepper

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

Start by slowly melting the butter. 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, 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, slowly, while the blender is still going. Continue to blend until all of the butter. 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.

How to make the eggs benedict burger

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

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, let cook for about three minutes. Smash it down, and continue to cook for a few more minutes. Flip, and continue to cook for another couple of minutes.

Remove, season with cracked pepper, and set aside.

Toast the English muffins. I thinly sliced the tops off just so that I would have a bit larger muffin to work with on this burger.

Add 1/2 tablespoon of butter to 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.

The Eggs Benedict Burger

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
Author: 
Cuisine: Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A twist on a classic brunch item.
Ingredients
  • Ingredients for the Hollandaise Sauce: (recipe from Simply Recipes)
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter
  • Ingredients for the Burger:
  • ¼ ground chuck
  • 1 slice of quality Canadian Bacon, I used Nueskes
  • ½ tbsp unsalted butter
  • 1 whole egg
  • 2 English Muffins, tops thinly sliced and discarded
  • Pinch of salt
  • Pinch of cracked black pepper
Instructions
  1. Start by making the hollandaise sauce. I went with the recipe as I wanted to explore and try something different. This sauce was good, but I will use mine next time.
  2. Start by slowly melting the butter. 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, 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, slowly, while the blender is still going. Continue to blend until all of the butter. 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.
  3. Now, onto making the burger.
  4. How to make the eggs benedict burger
  5. I used the same skillet that I melted the butter to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?
  6. Once the Canadian bacon is warmed through, set this aside.
  7. Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.
  8. Add the burger, let cook for about three minutes. Smash it down, and continue to cook for a few more minutes. Flip, and continue to cook for another couple of minutes.
  9. Remove, season with cracked pepper, and set aside.
  10. Toast the English muffins. I thinly sliced the tops off just so that I would have a bit larger muffin to work with on this burger.
  11. Add ½ tablespoon of butter to 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.
  12. Now it is time to build the burger.
  13. 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.
  14. 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.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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