Eggs Hollandaise Burger

Eggs, Hollandaise

Burger

Butter and garlic-brushed buns toasted on the grill, topped with arugula, smoked/grilled beef burger w/Gruyere cheese, over easy egg, a garlic-Dijon mustard hollandaise sauce, minced shallots, and served with Sriracha.

Ingredients

Hollandaise Sauce

2 large egg yolks

1 ½ teaspoons lemon juice

1 stick unsalted butter, room temp

1 ½-2 teaspoons Dijon mustard

1 garlic clove

Salt

White pepper

Burgers

Note: Makes 4 burgers.

1 ½ pounds ground beef 80/20

1 1/2 teaspoons salt

1 teaspoon freshly ground, fine black pepper

Gruyere cheese, sliced thinly

Hamburger buns

Butter

Baby arugula

Diced shallots

Sriracha sauce

Directions

Crush the garlic clove, chop up finely and puree by scraping, using the edge of your knife.

Hollandaise Sauce

Note: You will need a 2 quart sauce pan/pot and a tempered glass bowl that fits over the top to make the Hollandaise sauce in. The bowl must not touch the water or be too close to the simmer.

Add the egg yolks, lemon juice and 1/3rd of the butter to the bowl and place on top of the pot with simmering water. Reduce heat if needed to keep water at a simmer. Whisk slowly and continuously until the butter melts and then the sauce starts to thicken. Add another 1/3rd of the butter and continue whisking until it starts to thicken again. Add the last 1/3rd of butter and whisk until starts to thicken. Sauce will thicken more as it cools. Remove from heat and season with a pinch or two of salt and a pinch of white pepper. Whisk in the Dijon mustard and 1/8 teaspoon of the pureed garlic (reserve any leftover garlic for the buns). Cover and set aside until ready to use. Hollandaise sauce can kept at room temp for no longer than 2 hours.

Burgers (makes 4, 6 ounce patties)

Preheat your grill to 400F. I use a Traeger smoker/grill.

Add the ground beef to a large mixing bowl and break up into large pieces. Sprinkle half of the salt and pepper over the top, then flip over the beef and sprinkle over the rest. This will help to incorporate seasoning more evenly. Cut into the beef using a fork until mixed well. Divide the beef into 1/4's (6 ounces each) and shape into 4 patties about 1/2 inch thick.

Place the the burger patties on the grill and cook 4-5 minutes. Flip over and cook until desired doneness. I prefer 140F-145F for a moist/juicy burger. Top the burgers with the sliced Gruyere cheese and place on the warming rack until cheese is melted. Remove and serve immediately.

Toasted Buns (toast while grilling burgers)

Add 3-4 tablespoons of soft, salted butter to a small bowl and whisk in the leftover garlic.

Brush the insides (top & bottom) of buns with the garlic butter and toast oil the grill. They will burn quickly, so keep a close eye on them.

Assembly

Add some of the arugula to a bottom bun, top with burger, drizzle over some Hollanadaise sauce and finish with minced shallots. Serve with Sriracha or Tabasco sauce.