I don’t know about you guys, but the dilemma that I constantly face when we go out to brunch is whether I should order something breakfast-y or something lunch-y. Usually, the struggle involves deciding between some sort of eggs benedict (smoked salmon, crab, spinach, pork belly…mmmm) and whatever delicious-sounding burger is being featured that day.
On the one hand, brunch is sort of synonymous with eggs, and I looooooves me some eggs benny. On the other hand, it’s hard to turn down a juicy burger loaded with yummy things like cheese and bacon and guacamole and fried onions.
Decisions, decisions. So many delicious decisions!
If you struggle with the same brunch dilemma as me, I’ve got good news for you. Three words: Eggs. Benedict. Burger! Never again will you have to choose between your beloved poached eggs + hollandaise sauce and a juicy, meaty, heart-stopping burger. Just put them together and make one amazingly delicious brunch behemoth!
Close your eyes and picture it now: Toasted bun. Well-seasoned, juicy beef patty. Crispy bacon. Poached egg. Warm, buttery, lemony hollandaise sauce. Put it all together, take a bite, and experience the beefiest, sauciest, eggiest flavor-splosion your mouth has ever tasted. So many flavors and textures, all awesome.
It’s extra tasty, extra messy, extra…everything.
Amazing, right? Just look at that hollandaise sauce! See how it flows over the mound of egg and crispy bacon and grilled meat. Mmmmmmmmmmm.
I wish I could say that this burger came to me in a fever dream or some other stroke of genius, but all credit must go to the Foodie Bride, who created the recipe for her family’s Fancy Burger Night a few years ago. Have you seen her other burger recipes? She is a burger goddess, and we should all go worship at her beefy altar.
Thanks to her, I’ve got this delicious new recipe in my brunch arsenal, and we may never eat out again. We’ll just stay home, save our pennies, and clog our arteries from the comfort of our couches.
If the pictures in this post look a little fuzzy to you, it’s because they are. At the time that these photos were shot, Dan was actually physically hovering at my shoulder, drooling over the spread on the table and begging me to hurry.
At one point, when I was standing on my step ladder doing some overhead shots (ah, the life of a food blogger), I noticed a weird shadow over the table. When I peeked out from behind my camera to see what was causing the shadow, I saw Dan half crouched over the table, looking right up at me with his mouth hanging open, like a baby bird waiting to be fed. He was joking…mostly.
But, I got the message and rushed through the rest of my shots. Not my finest work, but I think you get the general idea. And, you can blame Dan for any photo quality issues!
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- 3 large egg yolks
- 1 Tbsp water
- 1 stick unsalted butter, cut into 8 pieces
- Juice from ½ a lemon
- Salt
- Pepper
- 1 lb lean ground beef
- 1 tsp garlic powder
- 2 tsp onion powder
- Salt
- Pepper
- Worcestershire
- 4 eggs, poached
- Crispy bacon (we like to cook ours in the oven)
- Toasted burger buns
- Lettuce
- Tomato
- Place a heatproof bowl over a pan/pot of simmering water (or, use a double boiler if you have one).
- Add water and egg yolks to the bowl and whisk vigorously, until mixture thickens (about 5 minutes).
- Remove the bowl from heat (but keep the stove on/water simmering), and stir in lemon juice.
- Adding butter 1-2 pieces at a time, whisk continuously until all butter is melted, and mixture is smooth/uniform.
- Season your hollandaise sauce with salt and pepper, to taste.
- To keep your sauce warm while you cook/assemble your burgers, place the heatproof bowl back on the pan/pot. Whisk the sauce occasionally to keep it smooth. If the sauce is getting too thick as it warms, whisk in 1-2 tsp hot water to thin it out to desired consistency.
- Heat your grill to medium-high heat.
- In a large bowl, season ground beef with salt and pepper (to taste), onion powder, garlic powder, and a few dashes of Worcestershire. Mix well.
- Divide ground beef into 4 equal portions and form each into a patty. (For ease of transfer between kitchen/grill, I like to shape the patties on a piece of wax or parchment paper)
- Cook the patties on the grill, about 4-5 minutes each side, until desired done-ness is reached.
- Place your cooked burgers on toasted buns and top with crispy bacon, an egg, and a generous spoonful of hollandaise sauce. Lettuce and tomato too, if you're feeling fancy.
- Enjoy, immediately!
(Slightly adapted from the Foodie Bride’s recipe)
I’d hover over the table for one of these burgers too! I love that you two brunch every weekend! That’s commitment.
Haha, we try! It’s the only way to guarantee that I’ll cook/blog at least once per week ;p
Always looking for brunch ideas — looks great!
Thanks! Let me know if you ever try the recipe 😀
It is so satisfying to have a heart clogging dish that is worth all the calories and fat from time to time. This is one of them! Looks amazing!
Thank you! 😀