Egg Benedict Burger

• 1 egg
• 130 g ground beef
• 2 slices of cooked ham
• 2 slices of cheddar cheese
• 1 toast roll
• some butter (for grilling
the toast roll)
• some salad (e.g. lamb's lettuce)
• Mayonnaise
• Sriracha sauce (chili sauce)
• 1 tbsp white vinegar
(for the poached egg)
• Salt, pepper and
Garlic granules after
The taste

For the lime hollandaise:
• 3 eggs (yolks only)
• 1 lime
• 6 tablespoons melted butter
• 4 tablespoons olive oil
• Salt pepper

First poach the egg. To do this, bring water with 1 tablespoon of vinegar to the boil in a small pan; the egg should then be completely covered by the water. Crack the egg into a cup. Now stir the boiling water vigorously with a spoon so that a whirlpool forms in the middle. Quickly let the egg slide from the cup into the middle of the whirlpool. The whirlpool causes the egg white to wrap around the yolk. Let the egg simmer for around 3 minutes and then remove it from the water with a slotted spoon. Rinse in a bowl of cold water and then drain on kitchen paper.

For the lime hollandaise, separate the eggs, put the egg yolks and the lime juice in a bowl and mix with a hand blender. Gradually add the butter and olive oil while mixing, pull the hollandaise up and season with salt and pepper.

Season the minced meat with salt, pepper and garlic granules and form into a patty. Bring the grill to temperature and place a griddle (cast iron plate) on top. Cut the toast rolls open and spread butter on the cut surfaces. Fry the patty on one side on the griddle, turn after about 2 to 3 minutes, cover with the cheddar cheese and grill for another 2 to 3 minutes. Fry the buttered side of the rolls and the cooked ham on the griddle. Spread mayonnaise and chili sauce on the roll halves. Place the lettuce, patty and ham on the bottom half and drizzle some lime hollandaise over it. Place the poached egg on top and cover with the bun lid.

FIRE&FOOD Issue 1-2020