Cheeseburger and Tots Benedict Stackers

Typically I like to space my posts out to every few days, but Hellmann's is hosting a contest right now and the entries are being put up so quickly, and look so good, I don't want to miss the boat! I started with a brainstorming list of about 12 dishes to make and already 4 of those ideas have been posted!! EEEKKK! I know great minds think alike, but I want to be sure to get a few of my favorites thrown in the running before it's too late. I've been super busy in the kitchen and it's been a delicious day. Wish me luck!! 

Cheeseburger and Tots Benedict Stackers - classic cheeseburger flavors amped up Benedict style…….don’t you want to dive in?! A crispy tater tot waffle is topped with melted cheddar cheese, mini burger patties and the easiest poached egg you’ll ever make. It all comes together with Hellmann’s Spicy Dipping Sauce- spicy, creamy and a little sweet – it’s the perfect thing to tie this dish together!

 

Cheeseburger and Tots Benedict Stackers

28 thawed tater tots

½ cup shredded sharp cheddar cheese

5 ounces ground beef

¼ teaspoon steak seasoning

1 Tablespoon butter

4 eggs

¼ cup Hellmann’s Spicy Dipping Sauce 

2 Tablespoons chopped flat leaf parsley

Fill a large high sided skillet with lid about ¾ of the way to the top with water. Place over high heat and bring to a rolling simmer.

 Pre heat a waffle iron over medium high heat. Once it’s hot, spray with olive oil cooking spray and press 7 tots into 4 separate rounds on the hot iron. Press down and cook for about 5 minutes, or until crisp on both sides. Remove and set on a small cookie sheet. Top each tater tot waffle with an equal amount of cheese and cover the pan with foil.

 Press the ground beef into 4 equal sized small patties and sprinkle with steak seasoning. Place the butter in a cast iron or non-stick skillet and melt it over medium high heat. Add the patties to the pan and cook for about 2-3 minutes per side. Once the patties have seared on both sides, place one on each cheese topped waffle and put the foil back on the pan to keep warm.

 Once the water is bubbling, turn off the heat and crack the eggs into 4 separate ramekins. Remove the lid from the pan of water, gently lower each egg into the water and put the lid back on the pan. Set a timer for 3-5 minutes depending on how runny you want the yolk to be (I did 3 ½ minutes). Once the whites look completely set, use a slotted spoon to take the eggs out of the water and rest them on a clean kitchen towel to remove the excess water.

Place an egg on top of each burger patty, drizzle with sauce, sprinkle with parsley and serve.

 

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