A few weeks ago I entered a pie competition which was held by local radio station, KCRW. While I sadly didn’t win- my pie was a blueberry and cardamom flavor- I did have an awesome day. The event was held at the Los Angeles County Museum of Art which must be on your visit list if you ever make it to L.A. My family and I arrived a little on the early side ( I had to bring my supporters!) and figured we’d eat some lunch before the judging started. There’s a couple of places to eat on the grounds of the museum, one of them being Ray’s which is described as Mediterranean inspired and it had great outside seating which is a plus because my two year old can’t sit still for a second!
A quick look at the menu and their Eggs Benedict burger caught my eye, I love eggs on a burger but not too many places will have it this way. I wanted to order it, I really did… but I eventually went with something else, I know your thinking what the heck? Well it was only noon and I was still pretty fueled up from breakfast and I just knew this burger would have been huge. I also knew that this idea had to be recreated so thanks to Ray’s for the inspiration!
I decided to make them sliders, a little smaller and if one wasn’t enough, well another was close by just in case. For the record I ended up eating one and a half, after I finished photographing them. The poached egg mixing with the hollandaise and then the burger was really freaking tasty, I had yolk and hollandaise all over my face but I didn’t care, although I wonder how I’d have looked if I had ordered it at Ray’s. If you’ve never tried an egg on a burger, you have to do it…I order you!
Recipe for Benedict Burgers:
Prep Time- 25 minutes Cook Time- 15 minutes Serves- 4
1lb Ground beef
1/4 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 slice ham
4 large eggs
3 Tablespoons white vinegar
4 slice cheese, I used smoked Gouda but Swiss would also work
4 mini crusty rolls
In a bowl add the beef, salt, pepper, garlic and onion powder. Mix until well combined. Using your hands form the meat into 4 even balls. Gently squeeze them into patty shapes and set aside.
For The Hollandaise
3 egg yolks
1 Tablespoon water
1/2 cup softened butter
large pinch salt
1 pinch cayenne pepper
1 teaspoon lemon juice
1 Tablespoon heavy cream
Beat the eggs and water together over the top of a double boiler over simmering water until the mixture turns pale. Add the butter a few pieces at a time while continuing to beat until the mixture thickens. Add the salt, cayenne and lemon juice. Gently stir in the cream and set aside keeping warm.
Preheat a grill to high heat. Place the patties onto the heat and cook for about 4 minutes each side. Place the ham onto the grill towards the end as this will only take about 1 minute each side. Transfer the burgers and ham to a plate.
While the burgers are resting, poach the eggs in a pot of gently simmering water and the vinegar for about 3 minutes.
Slice the rolls and place a burger on each roll. Lay a slice of cheese on top of the burgers. Arrange a slice of ham next and finally the poached egg. Pour some hollandaise over the egg and serve.