Eggs Benedict Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 1/2 C. butter
6 T. fresh lemon juice
6 T. Sutter Home Chardonnay
6 egg yolks
3/4 C. garlic and herb cheese spread
12 C. water
6 fresh eggs
2 lb. ground beef
1/4 c. bread crumbs
1 T. milk
2 t. salt
1/2 C. fresh dill, chopped
Vegetable oil, for brushing grill rack
6 soft kaiser rolls
1 1/2 c. baby spinach leaves
6 tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the sauce, cut butter into 1-inch pieces. Place a small heavy saucepan on the grill rack and combine 4 tablespoons of lemon juice and 4 tablespoons of wine and reduce to half. Remove from heat and add remaining lemon juice and wine. Beat egg yolks lightly and wisk into lemon mixture. Return saucepan to grill rack and wisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding another. Continue to wisk the sauce until it is thick. Remove from heat and add the garlic and herb cheese spread. Set aside. To poach the eggs, place a medium saucepan on the grill rack and heat 6 cups of water until small bubbles form at the bottom but do not break the surface. Line a cup with a piece of cling wrap and break 1 egg into cup, careful not to break the yolk. Tie the top of the cling wrap around the egg and drop it gently into the water. Repeat with remaining eggs. Cooks eggs for about 4 minutes. Remove eggs from hot water and place into 6 cups cold water leaving eggs still wrapped in cling wrap. Set aside. Place saucepan to the side of the grill rack keeping the water warm. To make patties, combine beef, bread crumbs, milk, salt and dill. Chill hands under cold running water, then working as quickly and gently as possible so as not to bruise or heat the meat, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place patties on the rack, cover and grill, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes for medium. Meanwhile, unwrap the cooled eggs from the cling wrap and slip them gently back into the warm water to heat through. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of hollandaise sauce over the cut side of the rolls. On each roll bottom, place 1/4 cup baby spinach leaves, a patty, a tomato slice and 1 egg. Add the roll tops and serve.