Turkey Burger Benedict

20 Loves
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.
Turkey Burger Benedict

Jalapeño Hollandaise Sauce

2 tbsp. Minced shallots
1 tsp. Cracked black peppercorns
3 oz. (6 tbsp.) White balsamic vinegar
2 oz. (1/4 cup) Water
5 ea. Egg yolks, fresh or pasteurized
1 tbsp. Lemon juice
1 lb. Butter, cut into 1'' cubes
To taste Sea salt
To taste White pepper
To taste Hot sauce or cayenne
4 tbsp. Fresh jalapeños, finely diced
Pico de Gallo
2 small bunches Green onions, cleaned (white & green parts), 1/4'' dice
2 tbsp. Fresh lime juice
4 ea. Fresh plum tomatoes, ripe, 1/4'' dice
1 clove Garlic, minced
1 ea. Jalapeño, seeds removed, chopped fine
1/2 bunch Cilantro, large stems removed, chopped fine
To taste Salt and black pepper
1 tsp. Chili powder
1 tsp. Cholula hot sauce

To Prepare:

  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 seasoning and add diced jalapeños.
  6. Sauce is ready to serve and may be held for one hour.

Pico de Gallo

  1. Combine all the ingredients and blend well. Adjust seasonings.
  2. Cover and marinate under refrigeration for at least 30 minutes before serving.

Ingredients

4 ea. Brioche roll or bagel
2 tbsp. Fresh butter, soft
4 oz. Shredded Cheddar
1 oz. Sautéed onions, golden brown
1 (4 oz.) Savory White Turkey burger
1 Poached egg
3 oz. Pico de gallo
3 oz. Jalapeño hollandaise sauce
As needed Baby arugula
As needed Grape tomatoes

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 burger by stacking cooked and grilled turkey burger over roll or bagel. Place poached egg over burger.
  3. Layer pico de gallo and jalapeño hollandaise sauce over egg and top sandwich with the remaining roll or bagel half.
  4. Garnish with baby arugula and grape tomatoes.

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