The Best (Eggs Benedict) Breakfast Burger | SAM THE COOKING GUY 4K

who says you can't marry an eggs benedict with the burger certainly not freaking me we're celebrating national burger month and so far this week we've made a 50/50 burger with 80/20 ground beef and brisket oh my god we also made a chili cheese hot dog burger with both beef and hot dogs and chili and cheese and today could be the PS there is DOM and today could be the PS to resist I'm gonna get this hang on and today could be the PS de resistance an eggs benedict burger all the components of a burger and eggs benedict together in one drippy huge mess that will be fantastic okay so we have to make a hollandaise we have to make the burger we have to poach an egg pretty much those are the components what do you want to start with max oh it's big we're gonna poached egg because I'm gonna teach you that you can poach an egg now here at whatever time this is and serve it here even here even here like an hour later you'll still be fine yes trust trust me do you trust me I think you do it supports an egg we start with a small bowl in an egg we crack the egg into the bowl and look the thing about a poached egg is that the yolk is running if at this point you break it you're screwed then we come over to our water we start with water that is that a very very low simmer not boiling into about 4 cups of water I've added a couple tablespoons of white vinegar and that will help this egg come together in a poached beautiful sense so here's what I like to do I swirl the water around and around around I take my egg and I slowly lower it in like this and then as it swirls a little bit will start to come together and over the next couple minutes this is gonna become a beautifully poached egg we're gonna watch it and we'll check I'll show you how to know when it's ready so here's what makes this a great process look there's a lot of anxiety associated with poaching eggs a lot you got four people over everybody gets two eggs benedict that's eight eggs at the moment you want to serve them you're standing in the kitchen you're trying to make them perfect let's take that anxiety away by doing them in advance and when I say in advance I mean an hour before four hours before or the day before I know it sounds crazy but you poach an egg and it's perfect then you take it out you immediately plunge it in ice-cold water and then just stick in the fridge in that water till when you need it and when you need it you put it in simmering water for one minute it comes back to poached egg perfection and away you go no stress no anxiety no trouble at the last minute just amazing eggs and this is ready so here come take a look so here's where we are yolk is here you can see it soft the white is here and you can see it's firm soft yolk firm white that's where we want it let's put in some ice water and there it will live till we almost need it now let's get our hollandaise ready and we're using a processor wait Sam I thought we would use a double boiler to make our hollandaise well yes absolutely you could use a double boiler if this is 1947 but it's not and a double boiler is a pain in the ass I make my hollandaise in a blender it's easy it's simple it's frickin foolproof and you like foolproof don't you cuz I do I don't want to be hassling with that might break hollandaise can break what that means is that the the one part separates from the other you never get them back together again it's a terrible mess okay so let's take our blender we put in three egg yolks one two and three and to that we add the juice of half a lemon a pinch of salt and a little pinch of cayenne and we start to mix and at this point we're looking for it to become a light pale yellow and when it's there we're slowly gonna drizzle in ten tablespoons of melted butter ready max slowly slowly I love when the sound changes and let it mix and look what it's become look it can you say hello hollandaise hello hollandaise you're gorgeous oh how long did that take 30 seconds it's Burger I can't believe I'm saying hollandaise and burger in the same sentence alright I've got a little pot here I can put it in there keep it warm not too hot because at the last minute it's gonna go on and be fantastic our poached egg is ready our hollandaise is ready let's make the burger shall we and then we're almost there look I realize this does not look that attractive but what this is is Italian sausage actually hot Italian sausage so it's pork because the Benedict has Canadian bacon on it which is pork so I wanted to stay in the category this is a third of a pound so let's just make a little patty out of this kid this is just like the sausage that you know you would get in a link and cut open and then here it is so when it's there and nicely shaped let's give it a little salt and pepper on both sides let's put it on the heat and on she goes that's a beautiful little patty I don't think people use Italian sausage enough in a burger III really don't more should be happening and so while that's cooking beautifully gorgeously and the smell by the way is insane from here we can prep our bun and for our purposes today ladies and gentlemen our bun is a beautiful English muffin and by the way if you remember we did our own McMuffin and this is one of the English muffins that I handmade will shamelessly pimp the episode so you can go watch but these are surprisingly easy to make but we have to cut it so we'll just go like this put a little butter on each side because of course we're gonna heat this on the flattop we butter and we'll get ready to put them on the flattop when the time is right this guy's about halfway there let's give them a flip see that's what you want that's the beauty of cooking on a flattop and whether it's this a cast iron pan a nonstick pan stainless whatever you get a beautiful crust like that that adds flavor and texture and everything that's good okay two things are gonna happen now okay three things are gonna happen now the buns are gonna go on we're gonna put cheese on the the the Italian sausage patty and Anna Benedict always has Canadian bacon well I'm not using Canadian bacon and yes I know there's a Italian sausage patty below it but I'm gonna use black forest ham black forest ham to smoke the flavor the whole thing will just move this into another hole taste level thing come on quick maximum ruining here okay buns first there they go cheese next Muenster and now a pile of as promised black forest ham like this that's gonna be good and we're almost ready to assemble so quickly let me just flip this pile see this is what you want you want the color the Browning that the the heating the warming the whole thing this is gonna make for an amazing thing and the buns ready to come off yes burger almost there let's make some magic come on okay here we go bottom bun it gets a little of this little Japanese mayonnaise first a little sriracha why not we mix now here we go here comes our Italian sausage II patty looking as beautiful as it could be now our pile of ham wait what too much is it too much be honest if it's too much say it and after a quick refresh in this simmering water or poached egg steaming still okay about to get real real right up in here you prepared for this Max and now the gorgeous hollandaise like that we had some chives and because we have to I suppose a top bun that would look like that that doesn't even make sense in my head and now because we can and we must and by the way it's the sexiest shot in the planet we break our yolk like this let it slowly run down hello sexy we let you revel in its luxuriousness that's gorgeousness its sexiness and then when rax tells me I could take a fricking bite because I'm about to die it's time for a bite check this out look at this squish down oh come on okay jeez Louise let me cut this it's just mental this is craziness and a bite I can do this it's about the layers it's I love that it drips ah Oh hollandaise should be a mandatory condiment for everything cereal hollandaise chocolate milkshake hollandaise grilled cheese hollandaise it's crazy in this but what else makes this over-the-top delicious is the spicy time sausage the hot Italian sausage you got to do it it takes it to a whole nother level the yolk the black forest ham that month I mean look there could not be a better way to end burger week out of our love for national burger month who says the burgers got to be beef and when you think about it the term is hamburger there's no ham in it at least we've got pork in ours we're closer to a hamburger than a beef burger right thanks for being there thanks for watching thanks for hanging out we love you guys well I do max love some of you who didn't you say you love to is that an Andy somebody never mind I'm only kidding we'll see you again have a great weekend if this is your Friday if it's not then whatever

Channel: SAM THE COOKING GUY

Views: 398,458

Rating: 4.9318066 out of 5

Keywords: egg benedict, best eggs benedict, best burger, best breakfast, best breakfast burger, sam the cooking guy best burger, sam the cooking guy, sam the cooking guy breakfast, eggs benedict, eggs benedict burger, best eggs benedict recipe, how to make eggs benedict, breakfast burger, eggs benedict breakfast, eggs benedict breakfast sandwich, breakfast sandwich, best breakfast sandwich, breakfast sandwich recipe, best breakfast recipes, burger recipe, sam the cooking guy eggs

Id: y9J8P2q3mRg

Length: 14min 3sec (843 seconds)

Published: Fri May 10 2019

Reddit Comments

[u/DarthVince]

It's a bit much, but I'll give the pre-poached eggs a try sometime

[u/Kit-taK]

I feel like Sam is better at making things which are visual food porn, rather than being practical to actually eat.

Not that this is necessarily a criticism, after all YouTube is a visual medium, but if I were to try to recreate any of these burgers I'd have to make them a least a third of the thickness to avoid straining my jaw with every bite.

It looks delicious though, and I love the channel.

[u/SlynkieMynx]

We made this yesterday (Sunday for us here in Aus) and OMFG it was amazing. We used brioche buns instead of the muffins and while it was big, it was still easily edible.