Parlour Burger Benedict Recipe

Form and cook patties

Divide the 1 lb ground beef into two equal portions and gently form two patties about 3/4-inch thick; avoid overworking the meat. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp unsalted butter and let it foam. Sear the patties 3–4 minutes per side for medium (adjust time for desired doneness). Transfer to a plate and tent with foil to rest for 5 minutes.

Toast bread

While patties rest, spread 1 tbsp softened butter on the cut sides of 2 English muffin halves or thick-sliced bread. Toast them in a skillet over medium heat or under a broiler until golden-brown and crisp, about 1–2 minutes per side in a skillet or 3–4 minutes under broiler. Keep warm.

Prepare bed of greens

Divide 1 cup baby arugula or mixed greens between the two toasted bread pieces. If using, distribute 1/4 cup pickled red onion evenly on top of the greens. These will sit under the burger and eggs to add brightness.

Clarify butter

In a small saucepan, melt 6 tbsp unsalted butter over low heat until just melted and foamy. Skim off foam and keep warm. (Alternatively, use fully melted butter but keep it warm to prevent chilling the sauce.)

Make hollandaise (double boiler method)

Set a heatproof bowl over (not touching) a pot of barely simmering water to form a double boiler. Add 3 room-temperature egg yolks to the bowl and whisk with 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of cayenne. Whisk continuously until the mixture thickens slightly and is warm to the touch (about 2–3 minutes). Slowly drizzle the warm clarified butter in a thin, steady stream while whisking constantly until the sauce is thick, glossy, and emulsified. Season with 1/4 tsp salt and additional lemon juice to taste. Keep the hollandaise warm over the double boiler off heat or in a warm spot; if it begins to get too hot, remove from heat to avoid scrambling.

Poach eggs

Bring 6 cups of water and 2 tbsp vinegar to a gentle simmer in a wide shallow pan; do not let it boil vigorously. Stir the water to create a gentle whirlpool. Crack one egg into a small ramekin and slip it into the center of the whirlpool; repeat with remaining eggs as space allows (or poach in two batches to avoid crowding). Poach each egg 3–3.5 minutes for a runny yolk, 4 minutes for slightly firmer. Use a slotted spoon to gently lift the eggs, blot excess water on paper towel, and transfer to a plate. Lightly sprinkle each poached egg with 1/4 tsp fine salt divided among eggs.

Assemble open-faced burger Benedict

Place the rested burger patties on top of the bed of greens on each toasted bread piece. Gently nestle two poached eggs (2 eggs per serving) on top of each patty (for a single open-faced sandwich serve with two eggs; adjust if serving differently). Spoon a generous 2–3 tbsp of warm hollandaise over the eggs and let it cascade over the patty. Sprinkle 1/4 tsp smoked paprika (optional), 1 tbsp chopped chives or parsley, and 1/4 tsp freshly ground black pepper over each sandwich.

Serve

Serve immediately while hollandaise and eggs are warm. Provide extra lemon wedges or hot sauce at the table if desired.