Name: Gourmet Burger Bar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 package turkey burgers (Butterball); 8 roma tomatoes (sliced); 3 tbsp olive oil; 1 tsp oregano; salt and pepper to taste; 4 portobello mushrooms; 1 large red onion (sliced thick); 3 tbsp olive oil; salt and pepper to taste; 1 whole pineapple (cut into 1/2-inch slices); ¼ tsp chili flakes; 1 tbsp olive oil; 1 lime (zested); ¼ cup parsley (finely chopped); 1 cucumber (thinly sliced); 1 tbsp white vinegar; 2 tsp sugar; ¼ cup cilantro (finely chopped); 1 cup mayonnaise; 2 tsp adobo sauce (from chipotle can); 1 pinch salt; 1 cup mayonnaise; 1 tbsp truffle paste; 1 pinch salt; 1 avocado (mashed); 1 lemon (juiced); 1 pinch salt; 1/2 head cabbage (shredded); 1/2 cup mayonnaise; 2 tsp sugar

Butterball Turkey Burgers

Barbecue burgers according to package directions.

Roasted Roma Tomatoes

Set your oven to 275 degrees.
Coat the sliced tomatoes in the olive oil, oregano, salt and pepper.
Place on a parchment lined sheet tray and slowly roast for 2 1/2 – 3 hours.

Grilled Veggies

Coat the veggies in the olive oil.
Grill on medium-high for 5-6 minutes, until softened.Remove and slice the mushrooms.
This simple grilling method can be used for any vegetables (red peppers, zucchini, etc.)

Grilled Chili Lime Pineapple

Coat pineapple slices in chili, olive oil, lime zest, and parsley.
Grill on medium high heat for 2-3 minutes, flipping halfway to caramelize.

Pickled Cucumbers with Cilantro

Coat cucumber slices in the vinegar, sugar, and cilantro. Set aside and allow to quick pickle for an hour.
Keep in the fridge for up to 3 days.

Chipotle Mayo

Combine mayo and adobo in a bowl, with a pinch of salt. If you like extra heat, take an actual chipotle pepper, finely chop it, and add it in as well.

Truffle Mayo

Combine in a bowl and set aside. Keep in fridge for up to one week.

Simple Avocado Spread

Combine in a bowl, right before serving.

Creamy Slaw

Toss well in a bowl to combine, set aside until ready to serve.

Grilled Kale

Brush some olive oil on to the kale and place on the grill on high heat.
Grill, turning when necessary, until the kale leaves are charred and crispy about 2 minutes.