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Benedicto Burger (Grilled Pork with Poached Egg and Hollandaise on a Croissant)

Hosting brunch is one of my favorite ways to entertain our friends and family. We also love to hang out on our back deck in the summer - which is lush with tropical plants and flowers.

Last year - after we finished construction of our deck, I decided I wanted to prepare food and cook it completely out on my new deck. But how was I going to do that and accomplish the traditional brunch menu? And so the Benedicto was born.

Serve with Sutter Home Chardonnay and a few slices of oranges to compliment the Hollandaise - YUM!

Ingredients 

Patties:
2 pounds ground pork
1 cup Maple syrup
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
2 heaping tablespoons butter
1/2 lemon, juiced
Pinch salt
Chicken broth, optional
1 tablespoon Sutter Home Chardonnay
Poached Eggs:
2 cups water
1/4 cup distilled vinegar
6 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Colavita Extra Virgin Olive Oil, for brushing on grill rack
6 large croissants, split
1/2 cup strawberry preserves
1/2 cup parsley, chopped

Instructions 

Prepare a medium-hot charcoal grill or preheat a gas grill to medium heat.
To make the patties, lightly combine maple syrup and ground pork in a mixing bowl. Form the ground pork in to six (6) rectangles – a little larger than the croissant size. Do your best to not over handle the patty. Loosely cover with foil or wrap and set aside.
To prepare the Hollandaise sauce, place a double boiler on grill racks and boil water. Combine all ingredients except chicken broth and wine in double boiler once water is at a rolling boil. Stir ingredients until thick – approximately 3 minutes. Remove sauce from heat and set aside – do not cover or reheat.
Get ready to poach the eggs! Place medium to large skillet on grill racks. Add enough water to skillet to cover 3 inches, add vinegar and bring to simmer. While water heats gently crack egg and transfer to a shallow bowl or cup. Once water begins to boil, slowly transfer egg in to simmering water. Repeat steps for five other eggs – don’t overcrowd eggs in skillet though. You may need to do two at a time. Poach eggs for approximately 4 minutes or until yolk is becoming firm. (Don’t worry about white stringy stuff it will come off later). Remove from water with a slotted spoon and transfer to a paper towel to drain. Gently pat egg dry to remove excess water. Sprinkle with salt and pepper. Loosely cover with aluminum foil and set aside.
To prepare to grill the patties, saturate rolled wash cloth or paper towels with oil – using tongs, coat grill racks with oil soaked washcloth. Place patties on grill rack. Cover and let cook for 3 minutes. Rotate patties 90 degrees – cover and cook 2 more minutes. Flip, cover and cook 3 more minutes or until completely done. Remove patties to a foil sheet, loosely cover each patty with aluminum foil and let rest.
Place split side of croissants on grill racks for one minute each side – lightly toasted. Remove from heat and evenly distribute strawberry jam on each split side of croissant – set top aside. Place patty on bottom of croissant. Next, place poached egg on patty. Retrieve the hollandaise sauce – if it needs to be thinned, add chicken broth slowly until achieve desired thickness. Stir in wine. Generously drizzle sauce over egg. Sprinkle a pinch of parsley on top of each egg and sauce. Top with croissant and serve.

Comments 

I know, I know - you are thinking "poached eggs" and "hollandaise" on the grill but truly it isn't hard.