Benedict Burger by Steven Dolby
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(serves 6-7 people)
170g Unsalted butter
2 egg yolks
1 Tbsp lemon juice
1 Tbsp white wine
Salt (to taste)
Smoked paprika (to taste)
180g Ground sirloin (per person)
Salt (good pinch)
Preheat the grill.
For the hollandaise sauce - In a pan, melt the butter and set aside.
In a bowl, whisk egg yolks, white wine and lemon juice until light and fluffy.
Place the egg yolk bowl on the double boiler, stir the mixture continuously for sometime. Take the bowl off the heat from time to time.
On the damp kitchen paper, place the bowl.
Slowly drizzle the melted butter and whisk continuously until sauce is thick and creamy.
Sprinkle some salt and paprika and mix well. Set aside.
For the burger - In a mold, press the meat to give it shape.
Season with salt and grill the burger on both sides according to your preference.
While burger is cooking, grill bacon.
When cooked, take out burger and leave to rest.
Grill and toast the muffin halves as well.
Take out bacon and muffins and rub muffins with garlic.
For the quail eggs - In a pan, break the egg and cook from one side (sunny side up).
On the toasted muffin half, place bacon, burger, quail egg and hollandaise sauce. Garnish with chives and top with muffin half.
Serve as brunch.
Serving per person
180 gram sirloin, 1 muffin, 2 bacon slices and 1 quail egg.
Things You Will Need
© STEVEN DOLBY