Butterball Foodservice | Turkey Burger Benedict

Ingredients

• 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.
• 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.
• 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.