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Eggs Benedict Burgers

 Eggs Benedict Burgers
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
4 ServingsPrep: 25 min. Grill: 10 min.


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

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  • 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


  • In a large bowl, combine beef, salt and pepper, mixing lightly but
  • thoroughly. Shape into four 1/2-in.-thick patties.
  • 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.
  • 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.
  • Place lettuce, tomato and burgers on bottoms of buns; top with bacon,

2 of 2

Eggs Benedict Burgers (continued)

Directions (continued)

  • eggs and sauce. Replace tops. Yield: 4 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.