Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Turkey Burger Benedict
1
burger
Serving Size
With a poached egg and jalapeño hollandaise sauce, this freshly grilled turkey burger makes a mouthwatering addition to breakfast and brunch menus. Pair with crispy hash browns and a spicy Bloody Maria to create a signature special.
Ingredients
Turkey Burger Benedict
1 patty
2 slice(s)
Brioche roll or bagel
2 tbsp.
Fresh butter, soft
4 oz.
Shredded cheddar
1 oz.
Sautéed onions, golden brown
1 ea.
Egg, poached
3 oz.
Pico de Gallo
3 oz.
Jalapeño Hollandaise Sauce
—
Baby arugula, as needed
—
Grape tomatoes, as needed
Directions
- 1. 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.
- 2. Assemble the burger by stacking the cooked and grilled turkey burger over the bottom half of the roll or bagel. Place the poached egg over the burger.
- 3. Layer Pico de Gallo and Jalapeño Hollandaise Sauce over the egg and top the sandwich with the remaining roll or bagel half.
- 4. Garnish with baby arugula and grape tomatoes.
Ingredients
Jalapeño Hollandaise Sauce
2 tbsp.
Minced shallots
1 tsp.
Cracked black peppercorns
6 tbsp.
White balsamic vinegar
¼ cup(s)
Water
5 ea.
Egg yolks, fresh or pasteurized
1 tbsp.
Lemon juice
1 lb.
Butter, cut into 1-inch cubes
—
Sea salt, to taste
—
White pepper, to taste
—
Hot sauce or cayenne, to taste
4 tbsp.
Fresh jalapeños, finely diced
Directions
- 1. Combine the shallots, peppercorns and vinegar in a small non-reactive saucepan and reduce over medium heat until nearly dry.
- 2. Add the water to the reduction and strain into a clean stainless steel bowl.
- 3. Add the egg yolks, lemon juice, cubed butter, salt, pepper and hot sauce.
- 4. Place the bowl over simmering water, heating and whisking constantly until the sauce thickens and forms a ribbon.
- 5. Adjust the seasoning as needed and add diced jalapeños.
- 6. The sauce is ready to serve and may be held for one hour.
Ingredients
Pico de Gallo
2 bunch(es)
Green onions, cleaned (white and green parts), ¼-inch diced
2 tbsp.
Fresh lime juice
4 whole
Fresh plum tomatoes, ripe, ¼-inch diced
1 clove(s)
Garlic, minced
1 whole
Jalapeño, seeds removed, chopped fine
½ bunch(es)
Cilantro, large stems removed, chopped fine
—
Salt and black pepper, to taste
1 tsp.
Chili powder
1 tsp.
Cholula hot sauce
Directions
- 1. Combine all the ingredients and blend well. Adjust the seasonings as needed.
- 2. Cover and marinate under refrigeration for at least 30 minutes before serving.
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