Egg Benedict Burger Recipe

Bring 2 cups water and 1 cup milk to a gentle boil in a medium saucepan. Add 1 tsp salt and 1 tsp black pepper.

Slowly whisk in 1 cup instant polenta. Reduce heat to low and cook, stirring frequently, for 3–5 minutes until thick and creamy.

Remove from heat, stir in 2 tbsp butter and 1/4 cup grated Parmesan. Taste and adjust seasoning.

Spread the hot polenta into a lightly oiled 8x8-inch pan to a thickness of about 3/4 inch. Smooth the top, cover, and chill in the refrigerator at least 1 hour until firm (can chill up to 24 hours).

When firm, turn polenta out and cut into 6 rounds (about 3 inches diameter) using a biscuit cutter or glass. Brush both sides lightly with olive oil.

Heat a nonstick or cast-iron skillet over medium heat. Grill polenta rounds 3–4 minutes per side until golden and crisp. Keep warm while assembling burgers.

Prepare a double-boiler: bring an inch of water to a simmer in a saucepan. Place a heatproof bowl over the pan (water should not touch the bowl).

Whisk 4 egg yolks with 2 tbsp fresh lemon juice and a pinch of salt in the bowl until slightly thickened.

Continuously whisk while very slowly drizzling in the 3/4 cup warm melted butter until sauce thickens and becomes glossy. If it becomes too thick, whisk in 1–2 tsp warm water to adjust consistency.

Season with 1 pinch cayenne and 1 tsp salt. Keep warm over the warm (not hot) water or transfer to a small insulated container until ready to serve. If sauce begins to separate, whisk vigorously or add a teaspoon of warm water.

Form the breakfast sausage into six even patties (about 4–5 oz each). Press a slight indentation in the center of each patty to prevent doming.

Season both sides lightly with 1 tsp salt and 1 tsp black pepper (divide between patties).

Heat a large skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. Add sausage patties and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and crusted. During the last minute of cooking, top each patty with a slice of cheddar and cover the pan to melt the cheese. Transfer patties to a plate and tent with foil to keep warm.

In the same skillet, warm the ham slices quickly for 30–45 seconds per side until heated and slightly browned. Remove and keep warm.

Fried Eggs

In a separate nonstick pan, melt 1 tbsp butter over medium-low heat. Crack 6 eggs and fry sunny-side up until whites are set but yolks remain runny, 3–4 minutes. Season with a light pinch of salt and pepper. For slightly runny yolks, baste with hot butter or cover the pan for 20–30 seconds.

To assemble each burger: place one grilled polenta round on a plate, top with a sausage patty with melted cheddar, then a slice of warmed ham, then a fried egg. Spoon 1–2 generous tablespoons of hollandaise over the egg, then finish with the second polenta round as a lid (or serve open-faced).

Toss mixed salad greens and halved cherry tomatoes with 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/2 tsp black pepper. Divide onto plates or serve in a bowl alongside each burger.