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

Eggs Benedict Burgers Recipe

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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 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 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

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.

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

Reviews for Eggs Benedict Burgers(1)

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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!

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