Eggs Benedict Burger Recipe
Makes 6 to 8 patties
- 3 lbs ground grass-fed beef (not too lean if you want a very flavorful patty);
- 3 large eggs;
- 2 cloves garlic, minced;
- 1 tbsp fresh herbs of your choice, finely chopped;
- 6 to 8 large eggs;
- 2 large avocados, cut into thick slices;
- Paleo mayonnaise or Hollandaise sauce to serve;
- Sea salt and freshly cracked black pepper to taste;
- Place the ground beef in a large bowl and add the 3 eggs. Combine until the eggs are evenly mixed through.
- Mix in the garlic and season with salt, peppers and your choice of fresh herbs.
- Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.
- Place on a preheated BBQ grill and cook on each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately 6 minutes).
- While the burgers are on the grill, poach the eggs. If you don’t have a poacher, this can be done easily by boiling a pot of water, adding a few tablespoons of vinegar to the water and then cracking the eggs into the pot. Allow them to cook for 5 to 7 minutes before removing.
- Once the patties are cooked, remove them from grill. To serve place the poached eggs on each burger patty.
- Pour some homemade mayonnaise or Hollandaise sauce over the eggs and burgers. Serve with the avocados slices on the side.
- You can also add other toppings or condiments depending on your preferences. Lettuce and tomato slices are two good options.