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!
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).
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 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.
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.
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!
Burgers / Breakfast Burger
Mix the ground beef and pork together (don’t over mix) and add some Kosmo's Q SPG.
Form patties, seasoning both sides with Kosmo's Q Cow Cover. Refrigerate for 20-30 minutes to firm back up.
While they firm up start the grill up and get it up to about 500ºF (260ºC).
Throw the patties on the grill and cook them to 145ºF (63ºC) for medium rare or 160ºF (71ºC) for well done.
To make the hollandaise sauce, fill a pot about halfway with water and bring it to a simmer.
In another stainless steel bowl mix 4 egg yolks and 1Tbsp lemon juice together until it thickens. Wisk vigorously.
Put the bowl on the pot, but make sure the water doesn’t touch the bowl. Keeping wisking while you slowly pour 1 cup of melted butter in it. Keep going untill it thickens even more and then take off the heat.
Add some Kosmo's Q SPG to taste.
To poach the eggs, bring a pot of water to a boil, then bring it down to a simmer. Add 2 Tbsp of white wine vinegar to the water.
Crack the Duck egg into a small cup and carefully slide it into the simmering water. Cook until the egg white is all set, about 2-3 minutes.
Use a slotted spoon to carefully take the poached egg out.
Pan fry some Canadian bacon (easy!) and give the English muffins a quick toast.
Assemble the Triple B! Add the seared burger with a slice of canadian bacon and the melted havarti cheese on it. Gently put the poached egg on top, and give it a nice coating of Hollandaise sauce. Finally, put the top of the english muffin on and enjoy one of the best burgers you’ll ever make!