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Benedict burger.jpeg

"Smoked, ground beef burgers topped with Gruyere cheese, thinly sliced ham, Dijon Hollandaise, fried eggs, caramelized onions, served with spicy Sriracha sauce"


Caramelized Onions

1 large sweet onion, sliced into rounds

2 tablespoons unsalted butter

Salt & pepper


Hollandaise Sauce

2 egg yolks

1 teaspoon lemon juice

1 tablespoon Dijon mustard

1/2 cup "hot" butter


White pepper

Pinch cayenne


1 pound ground beef chuck

Olive oil

Salt & pepper

Hamburger buns

2 eggs fried over easy

Sriracha sauce



Caramelized Onions

Melt butter in a skillet over medium temperature.  Add onions, reduce to med-low, cover and cook until onions start to soften, about 10 minutes.   Remove cover and cook until caramelized. Season with salt and pepper and remove from heat.  

Hollandaise Sauce

Add egg yolks, lemon juice and Dijon mustard to a small food processor or blender. Press the pulse button and drizzle in the hot butter.  Once thickened, season with a few pinches of salt and  then a pinch of white pepper and cayenne. Pulse to incorporate.  


Divide beef in half and gently form into 2 balls. Flatten to desired thickness.

Rub both sides of each patty with olive oil and then season with salt & pepper. Indent patty by pressing your thumb into the center of one side of burger to prevent shrinking during cooking. Cook the burgers on your smoker to desired doneness or your grill, stovetop, etc.  


Top each bun in this order: burger, ham, Hollandaise, fried egg, caramelized onion and drizzle with Sriracha.  


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