Triple B - Breakfast Benedict Burger

Triple B - Breakfast Benedict Burger

A hefty breakfast - the Triple B burger might make you miss lunch! This recipe was submitted by Kettle Dad BBQ, and was one of the winners of the April 2021 recipe contest. Have fun with it!

You Will Need

  • 1lb Ground Beef (prefer 80/20)
  • 1lb Ground Pork
  • Canadian Bacon
  • Eggs
  • Duck Eggs (to poach) (or whatever eggs you have in your fridge)
  • Lemon Juice
  • Butter (melted)
  • Havarti cheese
  • White Wine Vinegar
  • English Muffins
  • Kosmo’s Q SPG Rub
  • Kosmo’s Q Cow Cover Rub

The Prep

It’s good practice to do as much of the prep-work before you get anywhere near the grill. In this case, that means doing a few things:

First, mix the ground beef and pork together. Don’t over mix the two - it will taste better if you can taste both flavors in the patty when digging in later on. Add some of Kosmo’s SPG rub to the mix to flavor the ground beef - adjust how much you add to preference, or use your favorite spices. 

Next up, form the patties. Make these as large or thick as you like, taking into consideration the size of your muffins, as well as the fact that they will shrink a little bit while cooking. Season the patties with Kosmo’s Q Cow Cover on both sides. Then stick them in the fridge for 20-30 minutes, so they have time to firm back up.

And while that’s going on, you can use the time to fire up your grill, preheating it to a high temperature (500ºF - 260ºC).

The Cook

Time to make those patties sing! After 30 minutes have passed, bring them out of the fridge and throw them straight on the grill. Using a cast iron pan or the back of your grill grates, you can achieve a nice crust all over them.

Cook the patties to an internal temperature of 145ºF (63ºC) for medium rare, or to 160ºF (71ºC) for well done - do what you know you will enjoy, and don’t let anyone tell you it should be otherwise.

The Sauce

The Triple B is meant to be served with a dollop of hollandaise sauce. To make it, fill a pot about halfway with water, and bring it up to a simmer. While that’s happening, grab another stainless steel bowl, and add 4 egg yolks with 1 Tbsp lemon juice. Whisk vigorously until it thickens. 

You are going to wanna pay attention for this next part. Grab the stainless steel bowl with the egg yolks & lemon, and put it on the pot with the simmering water - the water should not touch the bowl above it. Keep whisking, and slowly pour 1 cup of melted butter in with the eggs. Keep whisking until the mix thickens even more, then take it off the heat. You’ll whisk till your forearms burn!

Finally, add some Kosmo’s Q SPG to the hollandaise sauce, to preference.

The Eggs

For the Triple B, you need to go all out: this includes cooking poached eggs.

Bring water to a boil in a pot, then reduce it to a simmer. Put 2 Tbsp of white wine vinegar in the simmering water.

In a small cup, crack a duck egg, then slide it carefully into the simmering water. Watch it cook until the egg white is all set - this should take about 2-3 minutes. Then, using a slotted spoon, carefully take the poached egg out.

The Payoff

Time to add the finishing touches! Grab some canadian bacon, and pan fry it (easy!). Now toast the English muffins, and you’ll have everything you need for the Triple B breakfast benedict burger.

Assemble the Triple B with a seared burger patty, topped with a slice of canadian bacon. Top with the melted havarti cheese. Finally, put the poached egg on top (gently!) and give it a nice coating of Hollandaise sauce. 

Once the top muffin is in place, the cook is complete. Enjoy one of the best burgers you will ever make!


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