Turkey Burger Benedict

  • SERVING SIZE 1 burger

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

2 slices

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

 

Jalapeño Hollandaise Sauce

2 tbsp.

Minced shallots

1 tsp.

Cracked black peppercorns

6 tbsp.

White balsamic vinegar

¼ cup

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

 

Pico de Gallo

2 small bunches

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

Garlic, minced

1 whole

Jalapeño, seeds removed, chopped fine

½ bunch

Cilantro, large stems removed, chopped fine

Salt and black pepper, to taste

1 tsp.

Chili powder

1 tsp.

Cholula hot sauce

Directions

 

To prepare the Turkey Burger Benedict:

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.

 

 

 

 

To prepare the Jalapeño Hollandaise Sauce:

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.

 

 

 

 

To prepare the Pico de Gallo:

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.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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