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.
Jalapeño Hollandaise Sauce
Cracked black peppercorns
3 oz. (6 tbsp.)
White balsamic vinegar
2 oz. (1/4 cup)
Egg yolks, fresh or pasteurized
Butter, cut into 1'' cubes
Hot sauce or cayenne
Fresh jalapeños, finely diced
Pico de Gallo
2 small bunches
Green onions, cleaned (white & green parts), 1/4'' dice
Fresh lime juice
Fresh plum tomatoes, ripe, 1/4'' dice
Jalapeño, seeds removed, chopped fine
Cilantro, large stems removed, chopped fine
Salt and black pepper
Cholula hot sauce
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.
Pico de Gallo
Combine all the ingredients and blend well. Adjust seasonings.
Cover and marinate under refrigeration for at least 30 minutes before serving.