Bloody Mary Benedict Burger with Smoky Chipotle Hollandaise Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 Tbsp white vinegar (divided)
9 Eggs (divided)
1 Tbsp Cream
1 Cup unsalted Butter
2 Tbsp Chipotle Tabasco sauce (divided)
2lb ground chuck
½ cup finely chopped onion
2 tsp. celery salt
2 tsp. coarse ground black pepper
1 Tbsp Lea & Perrins Worcestershire sauce
½ cup bottled Bloody Mary mix
4 Tbsp finely chopped Italian parsley (divided)
Vegetable oil for grill grates
6 pieces Canadian bacon
3 Tbsp extra virgin olive oil
6 Kaiser buns, split
1 cup baby arugula


Prepare the grill to hot fire for direct heat cooking. Put 1 Tbsp vinegar in a medium saucepan and fill 2/3-full with water. Place pan on hot grill and bring water to a simmer. Carefully crack in 6 eggs and poach until whites are firm. Remove eggs from water with a slotted spoon and set aside. Remove pan.

To make Hollandaise sauce, reduce heat to medium-hot fire. In a medium saucepan, melt butter until bubbling but not brown. Separate eggs and place 3 egg yolks and cream in small food processor, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream. When half the butter has been added, add 1 Tbsp vinegar. Continue blending until all butter is used. Whisk in 1 Tbsp Chipotle Tabasco sauce and set aside.

To make burgers, gently but thoroughly combine the ground chuck, chopped onion, celery salt, black pepper, Worcestershire, 1 Tbsp Chipotle Tabasco sauce, bloody mary mix, and 2 Tbsp parsley. Divide meat mixture into 12 equal portions. Put plastic wrap on a flat surface. Form one portion of the meat mixture into a patty and place on the wrap. Carefully pick-up one of the eggs and place on top of the patty. Form another patty and cover the egg, carefully sealing the edges and enclosing the egg entirely. Use the plastic wrap to aid in this process as needed. Repeat the process until you have 6 burgers.

Oil grill grates. Put the burgers on the grill and cook 5-7 minutes each side for medium well. About 2 minutes before the burgers are done put the Canadian bacon on the grill for about 1 minute per side. Remove burgers and bacon from grill and let rest. Brush olive oil on cut side of buns and place on the grill face down to toast (a minute or less.)

Place arugala on bottom bun, top with a burger, a slice of canadian bacon, a generous portion of hollandaise sauce, remaining chopped parsley and top of bun.