Prepare yourself for the most epic brunch creation you’ve ever seen: the Eggs Benedict Burger. This is where a juicy, perfectly seared beef patty meets the undeniable elegance of classic Eggs Benedict. Imagine a toasted brioche bun layered with a savory burger, melted Swiss cheese, warm Canadian bacon, a perfectly poached egg with a runny yolk, all drenched in a rich and velvety Hollandaise sauce. It’s the ultimate mashup of breakfast and dinner, perfect for a show-stopping weekend meal or any time you want to indulge in something truly spectacular.
Prep Time: 25 mins
Total Time: 40 mins
Servings: 2 burgers
Ingredients:
For the Quick Blender Hollandaise Sauce:
- 3 large Egg Yolks
- 1 tbsp Lemon Juice, freshly squeezed
- 1/2 tsp Dijon Mustard
- 1/2 cup Unsalted Butter, melted and hot
- Pinch of Cayenne Pepper
- Salt, to taste
For the Burgers and Toppings:
- 1 lb Ground Beef, (80/20 blend recommended)
- Salt and Black Pepper, to taste
- 2 large Eggs, for poaching
- 1 tsp White Vinegar
- 4 slices Canadian Bacon
- 2 slices Swiss Cheese
- 2 Brioche Buns, split
- 1 tbsp Butter, softened, for buns
Instructions:
- Make the Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend for 5-10 seconds until combined. With the blender running on low, slowly stream in the hot melted butter until the sauce thickens and emulsifies. Season with a pinch of cayenne and salt. Set aside in a warm place.
- Poach the Eggs: Fill a saucepan with 3-4 inches of water and bring to a gentle simmer. Add the white vinegar. Crack an egg into a small ramekin. Create a gentle vortex in the water with a spoon and slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with the second egg.
- Cook the Burgers: Divide the ground beef into two equal portions and gently form into patties, slightly larger than your buns. Season both sides generously with salt and pepper. Cook on a hot skillet or grill over medium-high heat for 3-5 minutes per side for medium-rare, or until cooked to your preference. In the last minute of cooking, top each patty with a slice of Swiss cheese and let it melt.
- Toast the Buns and Prepare Bacon: While the burgers cook, spread the softened butter on the cut sides of the brioche buns and toast them in a separate pan or on the griddle until golden brown. In the same pan, quickly cook the Canadian bacon for about 30 seconds per side until warmed through.
- Assemble the Masterpiece: Now for the fun part! Place the bottom bun on a plate. Top with the cheesy burger patty, followed by two slices of Canadian bacon, and then carefully place a poached egg on top.
- Serve Immediately: Generously spoon the warm Hollandaise sauce over the poached egg, letting it cascade down the sides. Top with the other half of the bun, serve immediately, and get ready for the best burger of your life.
Recipe Notes:
- Foolproof Hollandaise: The blender method is the easiest way to make a stable Hollandaise. The key is to pour the hot butter in a very slow, steady stream while the blender is running.
- The Perfect Poached Egg: Using very fresh eggs is the secret to poached eggs that hold their shape. The vinegar in the water helps the egg whites set quickly.
- Burger Quality: Using a good quality 80/20 ground beef will give you a juicy, flavorful burger that stands up to the rich toppings.
- Don’t Press Your Patties: Avoid the temptation to press down on your burgers while they cook. This pushes out the delicious juices and can result in a dry patty.
- Keeping it Warm: This dish has a few moving parts. You can keep the cooked burgers, bacon, and poached eggs on a plate in a warm (but not hot) oven while you assemble everything.
There you have it—a truly legendary burger that combines two beloved classics into one unforgettable meal. The rich, savory, and tangy flavors create a brunch experience you won’t soon forget. We hope you feel like a culinary rockstar making this! Enjoy every decadent bite!
Estimated Nutritional Information (per burger)
Calories: 980; Fat: 72g; Carbohydrates: 32g (Fiber: 2g, Sugars: 8g); Protein: 48g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
