Ingredients
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1 (18.8 oz) pkg Shady Brook Farms ® Cranberry & Jalapeño Turkey Patties
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4 brioche buns
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4 slices pepper jack cheese
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4 tbsp avocado ranch dressing
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1 cup shredded cabbage mix (See recipe below)
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1 cup pickled red onions (See recipe below)
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1 cup guacamole
Shredded Cabbage Mix
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1 cup shredded cabbage
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2 tbsp diced white onion
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2 tbsp roughly chopped cilantro
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1 tbsp lime juice
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1 tsp salt
Pickled Red Onions
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1 cup julienned onions
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1 cup apple cider vinegar
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2 tbsp kosher salt
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1/4 cup sugar
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1 tsps black pepper
Steps
1
Prior to cooking the turkey patties, prepare the pickled red onions and the shredded cabbage mix.
2
For the shredded cabbage mix, mix together all of the ingredients. Allow to sit for a minimum of 1 hour.
3
Preheat outdoor grill to 550°F and lightly oil the grates.
4
Place the turkey patties on the grill and cook 4 minutes then flip.
5
Top with cheese and cook until they reach a minimum internal temperature of 165° F (approximately 4 additional minutes). Use a meat thermometer to confirm internal temperature.
6
While turkey patties are cooking, heat the buns in the oven or in a toaster (Optional).
7
Spread bottom bun with 1 Tbsp. each of Avocado ranch.
8
Top with ¼ cup shredded cabbage mix, then ¼ cup pickled red onions.
9
Place turkey patty on top of the onions. Spoon the guacamole on top of turkey patty. Cover with top bun.
10
Place on a platter and serve immediately.
Comments
Recipe provided by Shady Brook Farms®.