Name: The Benedict Burger
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup butter; 0.5 teaspoon cayenne; 2 egg yolks; 1 tablespoon water; 1 tablespoon lemon juice; 1 pound ground chicken; 0.5 cup oatmeal; 6 servings salt and pepper; 1 shallot; 2 tablespoons worcestershire sauce; 6 eggs; 6 muffins

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The Benedict Burger Recipe — Recipes Zone

Method

8 steps · 30 min

01
Prepare Hollandaise Base
First, get your butter ready for the hollandaise. Save 2 tablespoons of butter and keep it cold in the refrigerator. In a small saucepan, melt the remaining butter and keep it warm; it shouldn't be sizzling hot, just liquid.
In a stainless steel bowl, whisk the egg yolks until they're noticeably thickened and pale yellow.
02
Add Liquids
Whisk in the 1 tablespoon of water, 1 tablespoon of lemon juice, and 1/2 teaspoon of cayenne pepper to the egg yolks.
03
Cook Yolks Over Water
Add 1 tablespoon of the cold butter to the egg yolk mixture. Set the bowl over a pot with about 2 inches of barely simmering water—you don't want it boiling vigorously. Whisk continuously until you can see the bottom of the pan between the whisks, and the wires of your whisk become lightly coated, which should take about 1 to 2 minutes.
04
Stop Cooking Yolks
Remove the bowl from the heat and immediately whisk in the remaining cold butter. This helps to stop the yolks from cooking further and ensures a smooth sauce.
05
Finish Hollandaise
Slowly drizzle in the warm melted butter from your saucepan while continuously whisking. Continue until the sauce thickens to the consistency of whipping cream. You might need to increase the amount of butter slightly to get the right thickness. Season the hollandaise with salt and pepper to taste.
06
Make Chicken Patties
In a bowl, combine the 1 pound of ground chicken, 1/2 cup of oatmeal, salt and pepper, the finely chopped shallot, and 2 tablespoons of Worcestershire sauce. Mix just until everything is combined; try not to overmix, or the patties can get tough.
Shape the mixture into 6 balls, then flatten each one with the bottom of a plate to form patties. Pop them into the fridge or freezer for a few minutes while your grill heats up. Grill the patties for about 6 minutes on each side, until cooked through and nicely browned.
07
Poach the Eggs
In a pot, add about 3-4 inches of water and bring it to a boil. Add 2 tablespoons of vinegar to the water. Carefully crack and slowly drop each egg into the simmering water. Let them cook for about 2 minutes, or until the whites are set and the yolks are still runny.
08
Assemble Burgers
Remove the poached eggs from the water with a slotted spoon. To assemble, place a chicken patty on each toasted English muffin, top with a poached egg, and spoon over a generous amount of the hollandaise sauce.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	618kcal	31%
Fat	44g	63%
Carbohydrate	31g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens4 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Fish

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The Benedict Burger Recipe

About this recipe

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Method

Prepare Hollandaise Base

Add Liquids

Cook Yolks Over Water

Stop Cooking Yolks

Finish Hollandaise

Make Chicken Patties

Poach the Eggs

Assemble Burgers

Nutrition

Allergens

Reviews

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