The Benedict Burger

Ingredients

• •1 cup butter
• •½ teaspoon cayenne
• •2 egg yolks
• •1 tablespoon water
• •1 tablespoon lemon juice
• •1 pound ground chicken
• •½ cup oatmeal
• •salt and pepper
• •1 shallot
• •2 tablespoons worcestershire sauce
• •6 eggs
• •6 muffins

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Method

From foodista.com — read the original

1. 1Save 2 tbsp butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm. In a stainless steel bowl, whisk egg yolks until thickened and pale.
2. 2Whisk in water, lemon juice, and cayenne.
3. 3Add 1 tbsp of the cold butter. Set the bowl over a pot with about 2 inches of barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
4. 4Remove from heat and immediately whisk in remaining cold butter to stop the cooking of the yolks.
5. 5Slowly drizzle in the butter while whisking to thicken to consistency of whipping cream. Increasing amount of butter slightly, and seasoning.
6. 6Mix the ground chicken, oatmeal, salt and pepper, shallot, and Worcestshire sauce in a bowl just until combined. Shape into 6 balls, flatten with the bottom of a plate. Throw into the fridge or freezer for a few minutes while you are heating the grill. Bbq about 6 minutes on each side
7. 7Next, poach the eggs. In a pot place about 3-4 inches of water. Bring to a boil and add 2 tbsp. vinegar. Slowly drop an egg into the water. Keep in the water for about 2 minutes.
8. 8Remove with a slotted spoon. Assemble burgers on english muffins with poached eggs and sauce.