Eggs Benedict Burger - Recipe
Breakfast for dinner never tasted so good! Eggs Benedict Burgers combines the best of breakfast, lunch and dinner to create the tastiest burger on Earth! This delightfully messy burger may be one of the biggest and gooiest you’ll ever devour. So have plenty of napkins ready or wear a bib because you’re going to need it!
Serves: 4 Total Time: 45 Minutes + Chill Time
- 1 lb. ground beef
- 1 tbsp. Club House La Grille Steakhouse Onion Burger Seasoning
- 2 tsp. dill
- 2 tsp. lemon pepper
- 1 tbsp. Worcestershire sauce
- 1 cup of Hollandaise Sauce
- 4 small eggs, frozen in small ramekins
- 8 slices of pea meal bacon (a.k.a. cornmeal bacon, the lesser known brother of Canadian bacon)
- 4 large buns
- your favorite toppings for serving
Freeze eggs in ramekins the night before. Use ramekins that are the same size as the stuffing press inside your burger press.
Pull the eggs out of the freezer and set aside. In a large bowl, combine the beef, seasonings, and Worcestershire sauce. Mix with your hands, and don’t forget to use the coldest beef you possibly can. Using the Napoleon burger press, form the meat into 4 patties, creating a space for the egg using the Napoleon Burger Press Kit. Place the frozen egg into the meat, then seal the top with more meat, ensuring all edges are thoroughly sealed. Chill the burgers for at least 1 hour before starting the grill so the eggs will thaw.
While the patties are chilling, make the Hollandaise sauce and keep warm.
Butter the buns and toast them in the last two minutes of grilling the burgers.
Assemble your Eggs Benedict Burgers with bacon and your favorite toppings, then drench it all in hollandaise sauce.
Recipe courtesy of Napoleon Grills