Sunday Brunch: Eggs Benedict Burger
Yields: 4
For the hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • Juice from ½ a lemon
  • Salt
  • Pepper
For the burgers
  • 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
To make your hollandaise sauce:
  1. Place a heatproof bowl over a pan/pot of simmering water (or, use a double boiler if you have one).
  2. Add water and egg yolks to the bowl and whisk vigorously, until mixture thickens (about 5 minutes).
  3. Remove the bowl from heat (but keep the stove on/water simmering), and stir in lemon juice.
  4. Adding butter 1-2 pieces at a time, whisk continuously until all butter is melted, and mixture is smooth/uniform.
  5. Season your hollandaise sauce with salt and pepper, to taste.
  6. 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.
To make your burgers:
  1. Heat your grill to medium-high heat.
  2. 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.
  3. 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)
  4. Cook the patties on the grill, about 4-5 minutes each side, until desired done-ness is reached.
To assemble and serve:
  1. 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.
  2. Enjoy, immediately!
Recipe by Just Putzing Around the Kitchen at