Eggs Benedict Burgers with Caramelized Onions


For the burgers:
  • 1lb ground chuck preferably with 20 % fat
  • 1 clove of garlic, minced
  • 1 teaspoon chives, finely diced
  • 4 slices of Edam or Gruyere cheese
  • 1 tablespoon butter
  • Salt and pepper
For the caramelized onions:
  • 1 1/2 cups red onion, sliced into half moons
  • 1 tablespoon butter
  • 1/4 kosher salt
For the hollandaise:
  • 3 large, free-range egg yolks
  • 1/2 cup butter, melted
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cayenne pepper
For Assembly:
  • 4 eggs
  • 4 Burger Bun or English Muffin
  • 1 cup lettuce or your preferred burger greens



  • Preheat your oven to 180 degrees.
  • Make the caramel onion; Heat a saucepan over medium heat, and melt 1 tablespoon of butter. When melted, add the sliced red onions and 1/4 teaspoon of salt, and give the pan a toss to coat the onions with butter. Cover, stirring every 5 minutes, and allowing the onions to caramelize for 30 - 35 minutes, until deep golden brown. If the onions become dry, deglaze the pan with a splash of beef stocks (you can use red wine if you prefer)
  • In a bowl, combine the ground beef, garlic, chives, and parsley. Mix well, and shape into 4 equal sized burger patties. Heat a large frying pan over medium heat, and melt the remaining tablespoon of butter. When melted, fry your burgers for 4 - 5 minutes per side, until cooked through. Place a slice of cheese on each burger, and transfer to the oven to melt (3 minutes).
  • While the burgers are cooking, prepare the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. With the blender running on low, slowly drizzle in the butter, 1 tablespoon at a time, until completely emulsified with the egg yolks. Transfer to a dish.
  • Warm a saucepan of water until almost simmering, and poach your egg.
  • Build the burgers with an Burger bun, burger patty, 2 tablespoons of caramelized onions, greens and a heaping tablespoon of hollandaise sauce.