The Benedict Burger

Preparation

1
Save 2 tbsp butter and keep cold in refrigerator.
2
In small saucepan, melt remaining butter; keep warm.
3
In a stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tbsp of the cold butter.
4
This will make your arm burn, and if it doesn't you are in wayyyy better shape than me - congratulations
5
Set the bowl over a pot with about 2 inches of barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes. Oh yay, arm burn again!
6
Remove from heat and immediately whisk in remaining cold butter to stop the cooking of the yolks.
7
Slowly drizzle in the butter while whisking to thicken to consistency of whipping cream. Increasing amount of butter slightly, and seasoning.
8
Burger:
9
Mix all ingredients in a bowl just until combined. Shape into 6 balls, flatten with the bottom of a plate.
10
Throw into the fridge or freezer for a few minutes while you are heating the grill.
11
Bbq about 6 minutes on each side
13
In a pot place about 3-4 inches of water. Bring to a boil and add 2 tbsp. vinegar.
14
Slowly drop an egg into the water. Keep in the water for about 2 minutes. Remove with a slotted spoon.

 



About

I create MashUp Monday Meals each week - this happens to be week #3.
Check out others at http://runningwiththedevil-eggsthatis.blogspot.com

Yield:

6.0

Added:

Tuesday, April 19, 2011 - 9:07pm

Creator:

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