Benedict

Burger

Ingredients

Caramelized Onions

1 large onion, sliced in rounds

4 tablespoons unsalted butter

2 teaspoons brown sugar

Salt

Hollandaise Sauce

2 tablespoons lemon juice

1 tablespoon stone ground, Dijon mustard

1/2 cup hot butter

2 egg yolks

Cayenne pepper

Salt

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Burgers

1 pound ground beef chuck

1 1/2 teaspoons salt

3/4 teaspoon coarse black pepper

1 tablespoon Canola oil

Meat thermometer

Hamburger buns

2 eggs fried over easy

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Directions

Caramelized Onions

Melt butter in a skillet over medium temperature.  Add onions and cook until edges start to brown.  Add brown sugar and cook until tender and caramelized.

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Hollandaise Sauce

Pulse egg yolks on low in blender.  

Remove center of lid and drizzle in butter while pulsing.  Add lemon juice and mustard and pulse 5 seconds.  

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Burgers

Divide beef in half and gently form into burgers with a 3/4 inch thickness.

Season the top sides with salt & pepper.

Heat the oil in a skillet over medium high temperature and once hot, add the burgers, seasoned side down. Season the tops of burgers with salt & pepper.  Cook for about 3 minutes and then flip the burgers and cook until a thermometer inserted in the center of burger reads 150 degrees. 

Serve burgers on toasted buns topped with the caramelized onions, fried eggs and Hollandaise sauce.  Serves 2. 

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