You’ll Need A Spoon For This Burger: Eggs Benedict Burger with Roasted Pepper Hollandaise

Words: Mikka Wee/Styling and Photography: Mylene Chung/October 10, 2012

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The golden splatter from the wet yolk of a perfectly-fried egg is like edible sunshine on your plate. But what if you took a very runny poached egg, topped it with egg sauce, and used a burger to soak it all up? Get ready for some serious egg-on-egg-on-cow action on your plate!

Poaching eggs can be a daunting task, but the technique we use is pretty simple. It’s a lot less scary than scalding, spitting oil from frying, and thus a slightly healthier alternative. Until you top it with even more egg, anyway.

 

 

Eggs Benedict Burger with Roasted Pepper Hollandaise

Yield: 4 burgers

Ingredients for the Burger Patties

  • 400 grams ground beef
  • 100 grams cooked chopped onions
  • 3/4 tsp salt

Ingredients for the Red Pepper Hollandaise

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • A pinch of pepper
  • 1/4 cup melted butter
  • 2-3 tbsp roasted red bell pepper

Ingredients for the Green Pepper Hollandaise

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • pinch of pepper
  • 1/4 cup melted butter
  • 2-3 tbsp roasted green bell pepper

Ingredients for the Eggs Benedict

  • 4 eggs
  • 1 tbsp vinegar
  • Water

Procedure for the Burger Patties

  1. Mix together all ingredients.
  2. Divide mixture and shape into 4 burger patties.
  3. Put in chiller until ready to use.

Procedure for the Red Pepper Hollandaise

  1. Place all ingredients in a blender.
  2. Blend until smooth. Check seasonings. Set aside.

Procedure for the Green Pepper Hollandaise

  1. Place all ingredients in a blender.
  2. Blend until smooth. Check seasonings. Set aside.

Procedure for the Eggs Benedict

  1. Boil 3-inch deep water in a sauce pan. Add vinegar.
  2. When water starts to boil, lower flame and let the water simmer.
  3. Crack eggs in individual bowls, making sure not to break the yolks.
  4. With a slotted spoon, stir the water round for 20 seconds, or until the water swirls by itself.
  5. While the water is swirling, gently pour the egg in the middle. Cook for 2-3 minutes or until the egg white is firm.
  6. When egg is ready, remove from water, and drain with a slotted spoon. Transfer to a plate and set aside.

Assembly

  1. Heat cast iron until it starts smoking. Add olive oil.
  2. To fry burger patties, turn heat to medium, and cook patties for 3-4 minutes on each side, depending on the burger’s thickness.
  3. Place cooked burger patty on a plate. Top with a poached egg and drizzle with the two kinds of hollandaise on top. Serve immediately.

Notes

  1. Tip for the Burger Patties: Chop onions and cook in some oil until soft, but not browned. Don’t mash ground beef too much when forming the serving sizes, as tightly-packed patties will result in tough burgers.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • http://www.facebook.com/annemarichelle.carullo Anne Marichelle Panganiban Car

    love this ….. runny egg yolk is my favorite …..

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      Try it at home, Anne! Pwede rin for -silogs! :D

  • http://www.facebook.com/aarendal Albert Rendal

    ♥ egg benedict…

  • Kate

    3-4 tbsp of bell pepper? is this half of a bell pepper? sorry I’m not really a cook