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EGGS BENEDICT BURGER WITH VANILLA BEAN HOLLANDAISE SAUCE

Oct-20-2016
Alok Verma
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT EGGS BENEDICT BURGER WITH VANILLA BEAN HOLLANDAISE SAUCE RECIPE

Beware when eating these burgers, they ooze and trickle. I wouldn't say that bibs are compulsory, but I would really recommend having something to catch that stuff on hand. Now this may not even come close to anything on the healthy scale, but hey, you deserve a treat once in a while!

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • British
  • Pan fry
  • Simmering
  • Whisking
  • Blending
  • Boiling
  • Frying
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 2

  1. FOR THE EGGS BENEDICT BURGER:
  2. 2 Brioche Buns
  3. 1 large Tomato, sliced
  4. 6 slices of Bacon
  5. 3 cups Minced Meat (Lamb can also be used)
  6. 3-4 Spinach leaves
  7. 3 eggs
  8. 1 tbsp White vinegar
  9. 1 tbsp Olive oil
  10. Pinch of Salt and Pepper
  11. FOR THE VANILLA BEAN HOLLANDAISE SAUCE:
  12. 4 Egg yolks
  13. Juice of 1 lemon
  14. 1/2 cup Melted butter
  15. 1/2 tsp Vanilla Bean Paste OR Vanilla Extract
  16. Pinch of salt

Instructions

  1. To make the Hollandaise sauce, in a large dry stainless steel bowl, whisk the egg yolks and lemon juice vigorously until thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water.
  2. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will begin to scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  3. Remove from heat, whisk in vanilla bean paste OR vanilla extract and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  4. Place the minced meat in a large bowl. Add salt, pepper and one egg to it. Combine until mixed through. Form 4 patties and cook on a griddle pan with a tbsp of olive oil for 5-6 minutes on each side or until cooked.
  5. In the same pan, cook bacon slices on each side for 2-3 minutes until crispy.
  6. Fill a large skillet half full with water. Add white vinegar to the water to ensure the egg whites do not spread and cook faster. Bring to a slow boil. Gently break 1 egg into the water ensuring it does not break. Repeat with the other egg.
  7. Reduce the heat to a gentle simmer. Cook for about 3 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
  8. To assemble, over the lower half of the brioche bun, place one lamb patty. Top it up with sliced tomatoes, another patty, spinach leaves and then the poached egg.
  9. Drizzle the Vanilla Hollandaise sauce over the top generously, before capping it off with the other half of brioche bun.

Reviews (1)  

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Niyaz Laiq
Oct-20-2016
Niyaz Laiq   Oct-20-2016

Awesome!

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