Turkey Burger Benedict
Turkey Burger Benedict
Directions
- Brush both sides of the brioche roll or bagel with the soft butter and then toast.
- Spread with shredded Cheddar and top with sautéed onions.
- Assemble burger by stacking cooked and grilled turkey burger over roll or bagel.
- Place poached egg over burger.
- Layer pico de gallo and jalapeño hollandaise sauce over egg and top sandwich with the remaining roll or bagel half. Garnish with baby arugula and grape tomatoes.
Ingredients
- 1 Butterball® Turkey Burger, White
- 1 egg, poached
- 3 oz Jalapeño Hollandaise Sauce
- 2 tbsp Land O'Lakes® Butter, softened
- 1/2 cup Peak Fresh Produce® Arugula, Baby
- 3 oz pico de gallo
- 1 roll(s), brioche
- 1/2 cup tomato(es), grape
- 4 oz West Creek® Cheese Shredded, Cheddar
Jalapeño Hollandaise Sauce
Directions
- Combine the shallots, peppercorns and vinegar in a small non-reactive saucepan and reduce over medium heat until nearly dry. Add the water to the reduction and strain into a clean stainless steel bowl.
- Add the egg yolks, lemon juice, cubed butter, salt, pepper and hot sauce. Place the bowl over simmering water, heating and whisking constantly until the sauce thickens and forms a ribbon.
- Adjust seasoning and add diced jalapeños. Sauce is ready to serve and may be held for one hour.
Ingredients
- 1 lb Nature's Best Dairy® Butter, Unsalted, 1-inch cubes
- 1 tsp Roma® Cayenne Pepper
- 5 egg, yolk(s)
- 4 tbsp Contigo® Pepper(s), Jalapeño, finely diced
- 1 tbsp lemon juice
- 1 tsp peppercorns, black, cracked
- 1 tsp salt, sea
- 2 tbsp Peak Fresh Produce® Shallot(s), minced
- 6 tbsp vinegar, white balsamic