Burger  Eggs Benedict




Caramelized Onions

1 large onion, sliced in rounds

4 tablespoons unsalted butter

2 teaspoons brown sugar



Hollandaise Sauce

2 tablespoons lemon juice

1 tablespoon stone ground, Dijon mustard

1/2 cup hot butter

2 egg yolks

Cayenne pepper



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



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.

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.  


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.