Pork Burger Benedict

Posted by johngl

At the end of the Pork Burger post, I mentioned that I might try the pork burger on an English muffin with some hollandaise.

Not a bad progression.

We’ll keep this simple with lots of pictures:

Cut it to pieces:

Grind it up:

Add piment d’Espelette, onion powder, garlic powder, salt, and pepper as described in the other post.

Scoop up two-ounce balls of pork, then flatten into a patty.

Sizzle the burgers:

Sizzle on the other side:

Poach some eggs in boiling water for about 4 minutes.

Make some hollandaise by mixing 2 additional egg yolks with a tablespoon of ice-cold water.  Whip it by hand until frothy.  Place bowl of whipped eggs over simmering pan of water (pretend it is a double boiler). Keep whipping while the eggs warm up.  Don’t overheat the eggs!

Now, melt a half stick of butter.

Mix together a teaspoon of lemon juice with a sploot or two of hot sauce.

While continuing with the whipping, slowly add the melted butter, then toss in the citrus juice and hot sauce blend.

Whip until thickened.  This all takes about two minutes.  No really, this is done before the poached eggs are cooked.

Toast your muffin, add the pork patty, top with the poached egg, add the hollandaise, sprinkle with Piment d’Espelette.

Eat.

I started with a burger and ended with a breakfast.  Cool.