
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
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
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.
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.
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.