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Eggs Benedict Burgers

TOTAL TIME: Prep: 25 min. Grill: 10 min. YIELD: 4 servings.
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

Ingredients

  • 1-1/2 pounds ground beef
  • 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 large eggs
  • 4 lettuce leaves
  • 4 slices tomato
  • 6 bacon strips, halved and cooked

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 skillet coated with cooking spray over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired.
  • 4. Place lettuce, tomato and burgers on bottoms of buns; top with bacon, eggs and sauce. Replace tops.

Nutrition Facts

1 burger: 723 calories, 45g fat (19g saturated fat), 364mg cholesterol, 1198mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 48g protein.

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