Deviled Eggs Benedict Burger

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, combine all burger ingredients then separate into two 1/4 lb. patties and set aside.
  • In a separate mixing bowl, combine all hollandaise ingredients, then whisk together until eggs are scrambled and evenly combined.
  • Toast two English muffins, then set on plates.
  • Cook two strips of bacon in a large frying pan over high heat, then wrap in a paper towel and set aside. Leave the bacon grease in the pan.
  • Cook burgers in the grease, flipping once, for about 5 minutes per side. Place them on top of the English muffins.
  • Add the two whole eggs to the hot pan, right on top of the browned bits from the burger, and fry them. Flip once. Cook them however you like, but I prefer to leave them under-done so the yolk is a bit runny. When done, add them to the top of the burgers.
  • Give the pan a quick rinse under COLD water. Don't worry about getting it super clean, you're mostly just cooling the pan down for the sauce. This is a VERY important step.
  • Put the pan back on LOW heat and add the hollandaise mixture. Stir it vigorously and continuously. If the pan is too hot or you don't stir quick enough, the eggs will scramble and ruin the sauce. Continue cooking for 2-3 minutes until the mixture thickens, then pour it over the burger.
  • Top with bacon.
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