Eggs Benedict Burgers Recipe
Eggs Benedict Burgers Recipe photo by Taste of Home

Eggs Benedict Burgers Recipe

Publisher Photo
To feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! — Bonnie Geavaras-Bootz, Scottsdale, Arizona
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns, split
  • 1 envelope hollandaise sauce mix
  • 1-1/2 teaspoons stone-ground mustard
  • 4 eggs
  • 4 lettuce leaves
  • 4 slices tomato
  • 6 bacon strips, halved and cooked

Nutritional Facts

1 burger equals 723 calories, 45 g fat (19 g saturated fat), 364 mg cholesterol, 1,198 mg sodium, 30 g carbohydrate, 1 g fiber, 48 g protein.

Directions

  1. In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. Grill burgers, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 160°. Grill buns, cut side down, until toasted. Meanwhile, prepare sauce mix according to package directions using milk; stir in mustard. Keep warm.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired.
  4. Serve lettuce, tomato and burgers on buns; top with bacon, eggs and sauce. Replace tops. Yield: 4 servings.
Originally published as Eggs Benedict Burgers in Taste of Home June/July 2013

Nutritional Facts

1 burger equals 723 calories, 45 g fat (19 g saturated fat), 364 mg cholesterol, 1,198 mg sodium, 30 g carbohydrate, 1 g fiber, 48 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Eggs Benedict Burgers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 29, 2014

"YUMMMMMMMMMMMMMMMMMM"

MY REVIEW
Reviewed Jun. 29, 2014

"Excellent!!!"

MY REVIEW
Reviewed Jun. 29, 2014

"I made these for guests last night. Big hit. Only change I made was to add a little of the sauce to the ground beef before forming the patties. One suggestion for the stone ground mustard; Slather the top of the burgers with the mustard when you put them on the grill. When done on that side flip on grill to mustard side down to the fire. You won't believe how juicy this makes the burger."

MY REVIEW
Reviewed Jun. 16, 2013

"I made these, as the author suggested, with leftover patties from grilling a couple nights ago. Although the recipe doesn't actually say to add the Hollandaise to the burger, I followed the picture. I used eggs that were poached to set the whites but leave the yolks runny (because that's how I like them!). This made the finished dish a little bit messy, but really delicious, nonetheless! In the future, I might try topping the egg with the Hollandaise at the top of the burger, so the bun has a chance to soak up more of the sauce and yolk, or maybe even serve open faced. At any rate, they were a hit, and a clever brunch item that everyone loved! I will definitely do this again!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT