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.
Assemble burger by stacking cooked and grilled turkey burger over roll or bagel.
Place poached egg over burger.
Layer pico de gallo and jalapeño hollandaise sauce over egg and top sandwich with the remaining roll or bagel half. Garnish with baby arugula and grape tomatoes.
1 Butterball® Turkey Burger, White
1 egg, poached
3 oz Jalapeño Hollandaise Sauce
2 tbsp Land O'Lakes® Butter, softened
1/2 cup Peak Fresh Produce® Arugula, Baby
3 oz pico de gallo
1 roll(s), brioche
1/2 cup tomato(es), grape
4 oz West Creek® Cheese Shredded, Cheddar
Jalapeño Hollandaise Sauce
Combine the shallots, peppercorns and vinegar in a small non-reactive saucepan and reduce over medium heat until nearly dry. Add the water to the reduction and strain into a clean stainless steel bowl.
Add the egg yolks, lemon juice, cubed butter, salt, pepper and hot sauce. Place the bowl over simmering water, heating and whisking constantly until the sauce thickens and forms a ribbon.
Adjust seasoning and add diced jalapeños. Sauce is ready to serve and may be held for one hour.
1 lb Nature's Best Dairy® Butter, Unsalted, 1-inch cubes