The California Turkey Burger
Smoked Gouda, avocado, and salad
Serves
Active Time
~15 min
Total Time
~24 min
About this Recipe
Our chefs took on the challenge of reimagining what a turkey burger could be, and we're really happy they did. This dish makes for the perfect bite of juicy tomato, sweet onion and creamy crushed avocado. Bravo, Brava chefs!
About this Recipe
Our chefs took on the challenge of reimagining what a turkey burger could be, and we're really happy they did. This dish makes for the perfect bite of juicy tomato, sweet onion and creamy crushed avocado. Bravo, Brava chefs!
Ingredients
- 1 red onion
- 2 turkey burger patties (about ⅓ lb each and ½ inch thick)
- 2 hamburger buns
- 2 tablespoons sherry vinegar
- 2 tablespoons Dijon mustard
- 1 avocado
- 1 lemon
- 1 beefsteak tomato
- 2 ½ oz organic cherry tomatoes
- 2 oz spring lettuce mix
- 2 tablespoons pumpkin seeds
- 2 slices smoked Gouda
From Your Pantry
cooking oil
extra-virgin olive oil
kosher salt and black pepper
Equipment
mixing bowls
Brava metal tray
Brava glass tray
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1Prep onion & season meat
- Peel red onion and cut two ¼-inch-thick slices. Save remaining onion for vinaigrette.
- Place onion slices in Zone 3 of Brava metal tray.
- Drizzle onion with 1 teaspoon cooking oil and season with a pinch of salt.
- Pat turkey burger patties dry with paper towels. Season patties on both sides with a pinch of salt and pepper.
- Drizzle 1 tablespoon cooking oil in Zones 1 and 2 of metal tray. Place turkey burger patties in Zones 1 and 2.
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2Slide metal tray into top Brava shelf
- Select “California Turkey Burger” on your Brava touchscreen and follow instructions.
- While food cooks, arrange buns, cut side up, on Brava glass tray.
- Next, prepare vinaigrette, avocado and salad.
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3Make vinaigrette
- Finely dice 1 tablespoon of remaining onion. You will have some onion left over.
- In small bowl, combine sherry vinegar, ½ teaspoon Dijon mustard, diced onion, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well. Save remaining mustard for serving.
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4Prep avocado & salad
- Halve avocado lengthwise, remove pit and scoop flesh into small bowl. Add 1 tablespoon olive oil, juice of ½ lemon and a pinch of salt. Crush avocado with a fork. You will have ½ lemon left over.
- Cut two ¼-inch-thick slices of beefsteak tomato and set aside for serving. You will have some tomato left over.
- Cut cherry tomatoes in half.
- In large bowl, toss together spring lettuce mix, cherry tomatoes and pumpkin seeds.
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5Warm buns
- When your food is done, remove metal tray from oven, immediately slide glass tray into top oven shelf and close door. The residual heat will warm buns.
- Top each turkey patty with a slice of Gouda.
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6Assemble burgers, dress salad & serve
- When Gouda has melted (about 1 minute), remove buns from oven.
- If desired, spread remaining Dijon mustard on buns.
- Place a burger on each bottom bun and top with a tomato and onion slice, then a few tablespoons crushed avocado. You may have some avocado left over. Cover with top buns.
- Season salad with a pinch of salt and pepper, then toss with vinaigrette to taste. You may have some vinaigrette left over.
- Divide salad between individual plates and add burgers.
