Turkey Burger Benedict
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The National Culinary Review, January 2016
4 brioche rolls or bagels
2 T. fresh butter, soft
4 oz. shredded cheddar
1 oz. sauteed onions, golden-brown
1 (4 oz.) Savory White Turkey burger
1 poached egg
3 oz. pico de gallo (recipe follows)
3 oz. jalapeño hollandaise sauce (recipe follows)
Baby arugula, as needed
Grape tomatoes, as needed
Jalapeño hollandaise sauce
2 T. minced shallots
1 t. cracked black peppercorns
3 oz. (6 T.) white balsamic vinegar
2 oz. (¼ cup) water
5 egg yolks, fresh or pasteurized
1 T. lemon juice
1 lb. butter, cut in 1-inch cubes
Sea salt, to taste
White pepper, to taste
Hot sauce or cayenne, to taste
4 T. fresh jalapeños, finely diced
Pico de gallo
2 small bunches green onions, cleaned (whiteand green parts), ¼-inch dice
2 T. fresh lime juice
4 fresh, ripe plum tomatoes, ¼-inch dice
1 garlic clove, minced
1 jalapeño, seeds removed, chopped fine
½ bunch cilantro, large stems removed, chopped fine
Salt and black pepper, to taste
1 t. chili powder
1 t. Cholula hot sauce
Brush both sides of brioche roll or bagel with soft butter; toast. Spread with shredded cheddar; top with sauteed onions. Assemble burger by stacking grilled turkey burger over roll or bagel. Place poached egg over burger. Layer pico de gallo and jalapeño hollandaise sauce over egg; top with remaining roll or bagel half. Garnish with baby arugula and grape tomatoes.
For jalapeño hollandaise sauce:
Combine shallots, peppercorns and vinegar in small nonreactive saucepan; reduce over medium heat until nearly dry. Add water; strain into clean stainless steel bowl. Add egg yolks, lemon juice, butter, salt, pepper and hot sauce. Place bowl over simmering water, heating and whisking constantly until sauce thickens and forms a ribbon. Adjust seasoning; add diced jalapeños. Sauce is ready to serve; may be held for 1 hour.
For pico de gallo:
Combine green onions, fresh lime juice, tomatoes, garlic, jalapeño, cilantro, salt and pepper, chili powder and hot sauce; blend well. Adjust seasonings. Cover; marinate under refrigeration at least 30 minutes before serving.
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