Breakfast, lunch or dinner, these eggs benedict grass-fed burgers will hit the spot! I like to eat grass-fed beef because the cows are raised in pastures, just the way mother nature intended, and only eat grass and other natural greens throughout their lives. What’s the alternative? Conventional cattle are fed grains and even corn, which aren’t part of a cow’s natural diet. These substitutes are used to get the cattle to market faster, not for health. Simply put, grass-fed is better for the cows and for us because it contains a higher levels of omega-3 fatty acids and more. So I’ll take the more natural approach, please.

Hollandaise Sauce gets a bad rap for being difficult to make, but it really is so easy – especially when it’s done in the blender! There are only 5 ingredients needed, compared to store-bought packets that contain a host of ingredients you can’t pronounce. I also like that I can use organic and grass-fed ingredients. Trust me, you’re going to want to make it yourself because it’s totally worth it!

I like to eat these open faced because this burger is stacked, but I’m not going to judge you if you want to get your hands a bit dirty, just keep those napkins close.

Ingredients

  • 4 English Muffins
  • ¾ cup (1 ½ sticks) unsalted grass-fed butter
  • 3 large egg yolks (pasture raised, of course)
  • 1 tablespoon fresh organic lemon juice
  • ½ teaspoon salt
  • A pinch of cayenne pepper
  • 4 slices bacon, cooked
  • 1 ¼ lb grass-fed ground beef
  • 1 teaspoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion flakes
  • 4 eggs (pasture raised)
  • 2 avocados
  • 1 organic lime
  • Scallions (optional for garnish)

Directions

  1. Mix your grass-fed ground beef, ketchup, mustard and onion flakes in a medium bowl (being careful not to over handle the meat because it will get tough) and form into 4 equal patties. Set aside.
  2. To make your Hollandaise Sauce, melt the butter in a saucepan over low heat and set aside. In a blender, put in the 3 egg yolks, lemon juice, salt and cayenne pepper. Pulse a few times to mix. With blender running, slowly drizzle the melted butter into the blender.
  3. Grill or sauté your burgers until cooked to your liking, being careful not to overcook. I keep an eye on the sides of the burger, and when the pinkish line disappears, I know they are medium, just the way I like them. If you want them medium rare, take them off when you see just a bit of pinkish red in the middle. Set aside.
  4. Toast your English Muffins.
  5. Slightly mash your avocados with the juice of one lime in a small bowl.
  6. In a pan, fry your eggs, sunny side up, or over easy. (I’ve never been the poached egg type – who knows why.)
  7. Assemble your burger – evenly divide the avocado over the bottoms of your English muffins. Put your burger patties on top. Then your cooked bacon, fried egg, and hollandaise sauce. Sprinkle with scallions if desired. Enjoy open faced or top with your English muffin.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!