Hangover Burger Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Toss potatoes with olive oil, minced garlic, chopped rosemary (or thyme), 3/4 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down in a single layer on the prepared sheet. Roast 25–30 minutes, turning once halfway, until golden-brown and fork-tender. Keep warm in the oven set to low (200°F/95°C) if finished early.

Set a heatproof bowl over a saucepan of gently simmering water (double boiler). The bowl should not touch the water. Off heat, whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened.

Place the bowl back over the simmering water and whisk constantly. Slowly drizzle in the 6 tablespoons of hot melted butter in a thin stream, whisking until sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon or two of warm water to reach desired consistency.

Remove from heat, season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm (cover loosely) until ready to serve. If sauce cools too much, gently rewarm over the double boiler while whisking.

Form the 1 lb ground beef into 4 even patties (about 4 oz each), making a slight indentation in the center of each to prevent doming. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon butter and let it melt and foam.

Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last 1 minute of cooking and cover briefly to melt.

Remove patties to a plate and let rest for 2 minutes.

While patties rest, split buns and butter cut sides with 1 tablespoon butter total. Toast bun halves in the skillet cut-side down until golden, about 1 minute.

Slice the tomato into 4 slices. Arrange 2 lettuce leaves on the bottom half of each toasted bun.

Place the rested burger patty on the lettuce, top with a tomato slice.

Spoon 2–3 tablespoons of warm hollandaise over each burger (adjust to preference). If desired, add a few drops of hot sauce on the hollandaise or on the tomato for extra kick.

Cap with the top bun, serve immediately with a generous portion of roasted potatoes on the side.