The Benedict Burger
By: Katrin
Published: Tuesday, April 19, 2011 - 9:07pm

Ingredients




Hollandaise Sauce:
3/4 cup unsalted butter
3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
pinch pepper& salt
1/2 teaspoon cayenne
Chicken Burger:
1 pound ground chicken
2 tablespoons Worcestershire sauce
1 shallot chopped
1/2 cup oatmeal
salt& pepper
Poached Eggs& Bacon

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 12 Poached Eggs: 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