Eggs Benedict Burgers are a beef patty topped with a poached egg, hollandaise sauce, and Canadian bacon served on an English muffin!
This post is sponsored by Minnesota Chicken and Egg, but all opinions are my own.
It’s amazing how many eggs we go through these days. I typically buy two dozen eggs at the store each week, and I usually have to go back for another dozen mid-week. I’m not kidding! Lars has been on a hard boiled egg kick lately, eating at least two for breakfast. Marc and I each have two at either breakfast or lunch, and Soren usually eats a couple of scrambled eggs at breakfast. In case you’re counting – that’s 8 eggs a day for our family!
Things get really crazy when we have eggs for dinner. I’m not just talking about breakfast for dinner, either! Eggs are a great way to add protein and flavor to a lot of your favorite dinner dishes like tacos, pizza, hash, salads, and on sandwiches. Just one large egg has six grams of quality protein, zero sugar, and no carbs. Another thing I just learned? Eggs are full of choline, which is essential for brain development, and is a nutrient that kids need but often lack. Let’s just say it makes me pretty happy that my boys love eggs.
This fall, I’ve partnered with the Chicken and Egg Association of Minnesota, along with other experts on eggs from other states, to share easy and delicious weeknight dinner recipes. Did you know Minnesota is home to 10 million egg laying hens which lay 3.2 billion eggs per year?! So cool.
So since hectic and busy mornings before work and school might not be ideal for a full breakfast of eggs, bacon, and toast, let’s talk about how we can cook with eggs at dinnertime to reap all of its benefits. Since I love Eggs Benedict at breakfast time, I decided to turn it into a burger for dinner. This amazing burger has a few components, but I promise it is simpler than it may look.
The burger patty is just ground beef with a little bit of seasoning salt. Nothing fancy and, like I said, easy! The hollandaise sauce is also a breeze because it’s all made in the blender. There’s absolutely no double-broiling in this recipe. You simply blend together some egg yolks, lemon juice, salt, and pepper, and then add hot melted butter to the mixture. After a few minutes of blending it is creamy and absolutely perfect.
Now, for the poached egg. A few years ago I was so intimidated by the thought of poached eggs. When I finally taught myself, I couldn’t believe how simple it was. My tricks are to make sure the water isn’t boiling too vigorously, and to break the egg into a small bowl first so you can easily slide it into the water. Give it a try – you’ll be amazed at how easy it is!
All together, with the soft English muffin, smokey Canadian bacon, grilled hamburger, drippy egg, and hollandaise sauce, this burger is definitely a mouthful!
Be sure to check out DishonEggs.com for dozens of other quick, family-friendly recipes to add to your weeknight routine!
Like this recipe? Check these out, too!
Turkey Burgers with Goat Cheese and Blueberry Compote
Sweet Potato Burgers with Chipotle Spread
Breakfast Burger from Layers of Happiness
Eggs Benedict Burger
Ingredients
For the Hollandaise:
- 4 egg yolks
- 1 tbsp lemon juice
- 8 tbsp melted butter
- salt and pepper, to taste
For the Burgers:
- 1 1/2 lbs ground beef
- 1/2 tsp seasoning salt
For the eggs:
- 4 eggs
- 4 English muffins, toasted
- 8 slices Canadian bacon
- Chopped chives or green onions
Instructions
To Make the Hollandaise:
- Place the egg yolks and lemon juice in a blender and blend on high for 3 minutes.
- Add the hot melted butter to the mixture and blend another 1-2 minutes, until creamy. Season with salt and pepper.
To Make the Burgers:
- Form the ground beef into 4 equal patties. Sprinkle with the seasoning salt.
- Preheat the grill to medium-high heat.
- Add the burger patties to the grill and grill for 4-5 minutes on each side, until cooked to preferred doneness.
- Add the Canadian bacon to the grill for the last 2 minutes of grilling time to heat the Canadian bacon.
To Poach the Eggs:
- Bring a large pot of water plus 1 tablespoon of vinegar, filled with 2-3” of water, to a rolling simmer.
- Crack one egg into a small bowl and then slide the egg into the simmering water.
- Poach the egg for 3-4 minutes, until the egg white is set. Remove from the pot with a slotted spoon.
To Serve:
- Place two slices of Canadian bacon on the bottom of each toasted English muffin. Top with the burger patties, then the poached egg, and then drizzle with hollandaise. Sprinkle with chives or green onions and top with the remaining half of the English muffin.Serve and enjoy!
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