The California Turkey Burger

The California Turkey Burger

Smoked Gouda, avocado, and salad



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!


  • 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


mixing bowls

Brava metal tray

Brava glass tray

Nutrition Information

1020 calories per serving

Allergens: Milk, Wheat (Gluten)

Nutrition Facts


  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • American
  • Bread
  • Californian
  • Glass Tray
  • Metal Tray
  • Other Meats
  • Recipes
  • Sandwiches
  • Serves 4
  • Turkey
  • Vegetables
  • Weeknight

  1. step

    Prep 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.

  2. step

    Slide 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.

  3. step

    Make 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.

  4. step

    Prep 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.

  5. step

    Warm 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.

  6. step

    Assemble 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.