Sunday Brunch: Eggs Benedict Burger

Place a heatproof bowl over a pan/pot of simmering water (or, use a double boiler if you have one).Add water and egg yolks to the bowl and whisk vigorously, until mixture thickens (about 5 minutes).Remove the bowl from heat (but keep the stove on/water simmering), and stir in lemon juice.Adding butter 1-2 pieces at a time, whisk continuously until all butter is melted, and mixture is smooth/uniform.Season your hollandaise sauce with salt and pepper, to taste.To keep your sauce warm while you cook/assemble your burgers, place the heatproof bowl back on the pan/pot. Whisk the sauce occasionally to keep it smooth. If the sauce is getting too thick as it warms, whisk in 1-2 tsp hot water to thin it out to desired consistency.Heat your grill to medium-high heat.In a large bowl, season ground beef with salt and pepper (to taste), onion powder, garlic powder, and a few dashes of Worcestershire. Mix well.Divide ground beef into 4 equal portions and form each into a patty. (For ease of transfer between kitchen/grill, I like to shape the patties on a piece of wax or parchment paper)Cook the patties on the grill, about 4-5 minutes each side, until desired done-ness is reached.Place your cooked burgers on toasted buns and top with crispy bacon, an egg, and a generous spoonful of hollandaise sauce. Lettuce and tomato too, if you're feeling fancy.Enjoy, immediately!Place a heatproof bowl over a pan/pot of simmering water (or, use a double boiler if you have one).Add water and egg yolks to the bowl and whisk vigorously, until mixture thickens (about 5 minutes).Remove the bowl from heat (but keep the stove on/water simmering), and stir in lemon juice.Adding butter 1-2 pieces at a time, whisk continuously until all butter is melted, and mixture is smooth/uniform.Season your hollandaise sauce with salt and pepper, to taste.To keep your sauce warm while you cook/assemble your burgers, place the heatproof bowl back on the pan/pot. Whisk the sauce occasionally to keep it smooth. If the sauce is getting too thick as it warms, whisk in 1-2 tsp hot water to thin it out to desired consistency.Heat your grill to medium-high heat.In a large bowl, season ground beef with salt and pepper (to taste), onion powder, garlic powder, and a few dashes of Worcestershire. Mix well.Divide ground beef into 4 equal portions and form each into a patty. (For ease of transfer between kitchen/grill, I like to shape the patties on a piece of wax or parchment paper)Cook the patties on the grill, about 4-5 minutes each side, until desired done-ness is reached.Place your cooked burgers on toasted buns and top with crispy bacon, an egg, and a generous spoonful of hollandaise sauce. Lettuce and tomato too, if you're feeling fancy.Enjoy, immediately!