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Turkey burger, smoked cheddar, guacamole, salad


A timeless classic that is both fresh and delicious.


Recipe for 4 persons


12 Unit(s)
Mini burger
500 Gr
Ground turkey
1 Unit(s)
100 Gr
1 Bunch(es)
Flat parsley
6 Clove(s)
10 Gr
Celery salt
2 Unit(s)
4 Unit(s)
1 Unit(s)
20 Ml
White balsamic vinegar
30 Ml
Olive oil
1 Unit(s)
Romaine salad
12 Slice(s)
Smoked cheddar

Turmeric mayonnaise

1 Unit(s)
1 Tbsp
Maille grain mustard
1 Tbsp
Yuzu juice
1 Tsp
500 Ml
Canola oil
  • Salt and pepper
  • Vegetable oil
Turkey Burger, Smoked Cheddar, Guacamole, Salad

Preparation time: 45.00 min

Preheat your Four at 400.00 °F

  • Preparation

    Mince the parsley, mince the garlic, slice the shallots.  Remove the seeds from the tomatoes and cut them into cubes.  Cut the salad into a chiffonade (fine strips).

    Drizzle the buns with olive oil and toast in the oven for a few minutes.

    For the burger:

    In a mixing bowl, combine the meat with 2/3 of the minced garlic, the French shallots, parsley, eggs, ricotta, celery salt and you can always add some hot pepper for a little spice.

    Season to taste and then form 50-60g patties.

    Sear in a hot skillet with oil for 1 minute on each side and then finish cooking in the oven on a baking sheet for 4-6 minutes.

    For the guacamole :

    In a mixing bowl, combine the avocado, cubed tomatoes, vinegar, salt, pepper, olive oil and the remainder of the garlic.  Crush with a fork or potato masher, combine well and season to taste with salt and pepper.

  • Turmeric mayonnaise

    In a mixing bowl, place the egg, mustard, yuzu, turmeric and a bit of salt.  With a whisk or hand mixer, combine and then slowly add the oil while continuing to whisk.  Season to taste.

  • Plating

    On the top bun, place the turmeric mayonnaise.  On the bottom half, place the guacamole.  Place the turkey burger on top of the guacamole and then place a slice of smoked cheddar on top.  garnish with the salad just before serving.

    Season the salad with salt, vinegar of your choice and olive oil and serve as a side.

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Sunday, October 24th14:00 to 17:00
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More information
8 / 10

90$ / pers.
2 places disponibles

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