The Benedict Burger

The Benedict Burger

The Benedict Burger

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   17 Points
Cuisine
  • American
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup butter, softened
  • 1/2 teaspoon cayenne
  • 2 egg yolks, slightly beaten
  • 1 pound ground chicken
  • 1 tablespoon lemon juice
  • 1/2 cup oatmeal
  • Poached Eggs& Bacon
  • pinch pepper& salt
  • salt& pepper
  • 1 shallot chopped
  • 1 tablespoon water
  • 2 tablespoons Worcestershire sauce
Instructions

Save 2 tbsp butter and keep cold in refrigerator.In small saucepan, melt remaining butter; keep warm.In a stainless steel bowl, whisk egg yolks until thickened and pale.

Whisk in water and lemon juice.

Add 1 tbsp of the cold butter.This will make your arm burn, and if it doesn't you are in wayyyy better shape than me - congratulations

Set the bowl over a pot with about 2 inches of barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes. Oh yay, arm burn again!

Remove from heat and immediately whisk in remaining cold butter to stop the cooking of the yolks.Slowly drizzle in the butter while whisking to thicken to consistency of whipping cream. Increasing amount of butter slightly, and seasoning.Burger

Mix all ingredients in a bowl just until combined. Shape into 6 balls, flatten with the bottom of a plate.Throw into the fridge or freezer for a few minutes while you are heating the grill.Bbq about 6 minutes on each side

Poached Eggs:In a pot place about 3-4 inches of water. Bring to a boil and add 2 tbsp. vinegar.Slowly drop an egg into the water. Keep in the water for about 2 minutes.

Remove with a slotted spoon.

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