Sunday, June 9, 2013

Eggs Benedict Burgers

Prep : 25 minutes    Grill : 10 minutes      Makes 4 servings

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                 Wright® Brand Bacon strips, halved and cooked

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 and eggs. Replace tops. Yield: 4 servings.

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

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