Just look at this picture. I don’t need to tell you why you want to eat this meal, do I?  Is it the perfectly ripe locally-grown tomato from the farmers’ market down the street? Imagining taking a bite of turkey burger topped with creamy avocado? That tangy rich hollandaise sauce? Where do you start?!

I’ll start with the hollandaise sauce. It’s GREAT on asparagus, but also the perfect accompaniment to artichokes, or as the classic topping for Eggs Benedict.

You’ll need:

• 3 egg yolks (save the whites for the turkey burgers)
• 3-4 Tbsp butter
• 3+ Tbsp lemon juice
• A double-boiler or a metal bowl set over a pot of simmering water

1. Melt the butter in your double-boiler.
2. When it’s all melted, add the lemon juice. Whisk together.
3. Your egg yolks should be in a separate bowl. Slooooowly drizzle the butter mixture into the egg yolks, while whisking them together. If you go too fast you’ll cook the yolks and things will get lumpy.
4. When everything is combined, pour it back into the double boiler. Keep stirring/whisking until the sauce thickens, then remove from heat.
5. If the sauce gets a bit too thick, you can add a spoonful or two of the simmering water and stir it in, or add extra lemon juice.

Now, for the turkey burger.

Mix:

1. 1 pound ground turkey
2. 2 egg whites, or one whole egg (don’t throw away yolks, but I’ll forgive you if you used them for the hollandaise).
3. Seasonings of your choice. I used sage, salt, pepper, and oregano. Another good combo is salt, pepper, and mustard. Very simple, but tasty.
4. If it’s too sticky, you can add some grated parmesan cheese to help hold things together if you’re ok with dairy.
5. Form into 4 equal patties, about 1/2 inch thick.
6. Cook in a pan with oil, butter, or bacon grease (since turkey is so lean you’ll need something) until cooked through, about 7 minutes each side.

Serve with fresh tomato slices and avocado.