California Turkey Burger

recipe

California Turkey Burger

Smoked Gouda, avocado, and salad

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

  • 1.0 count Red Onions
  • 2.0 count Turkey Burger (Fresh)
  • 2.0 count Hamburger buns
  • 2.0 tablespoons Sherry Vinegar
  • 2.0 tablespoons Dijon mustard
  • 1.0 count Avocado
  • 1.0 count Lemon
  • 1.0 count Beefsteak tomato
  • 2.5 Cherry Tomatoes
  • 2.0 Spring lettuce
  • 2.0 tablespoons Pumpkin seeds
  • 2.0 Gouda
  • Cooking Oil
  • Extra-Virgin Olive Oil
  • Kosher Salt

Equipment

mixing bowls

Brava metal tray

Brava glass tray

Nutrition Information

1020 calories per serving

Allergens: None

Tags

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

Instructions

  1. 1

    Prep onion & season meat

    • Peel red onion and cut two ¼-inch-thick slices. Save remaining onion for vinaigrette.
    • 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
    2

    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
    3

    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
    4

    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
    5

    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
    6

    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.