| Ingredient | ULF # | Portion |
|---|---|---|
| Jennie-O Turkey Burger | 692277 | 1 each |
| Bix Pico De Gallo | 144074 | 2 oz. |
| Avocado Mayo | prepare as directed | 1 oz. |
| Capital City Avocado | 114512 | 1 half |
| Hellman's Heavy Duty Mayonnaise | 273904 | to taste |
| Bix Fresh Cilantro | 127712 | optional, to taste |
| Emmi Roth Havarti Cheese | 211703 | 1 slice |
| Baker Boy Brioche Bun | 715871 | 1 each |
For Avocado Mayo: puree avocado half until smooth, blend together with mayonnaise to taste. Add optional cilantro if desired. Make avocado mayo in small batches as it will turn brown over time. Cook turkey burger to recommended internal temperature of 160 degrees. Toast bun. Melt cheese on turkey burger and assemble on toasted bun, top with pico de gallo.
