Ingredients:

  • 12 lean turkey or grass-fed beef franks (approx. 2 lbs / 907g)
  • 12 whole-grain or sprouted brioche buns
  • 2 tbsp (28g) grass-fed butter, softened
  • 1 ripe avocado (approx. 150g)
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15g) Greek yogurt (plain, unsweetened)
  • ¼ tsp (1.5g) sea salt
  • 1 tbsp (15ml) water
  • 1 medium red onion (approx. 110g), thinly sliced
  • ½ cup (120ml) apple cider vinegar
  • ½ cup (120ml) filtered water
  • 1 tsp (6g) sea salt
  • 1 tbsp (12g) raw honey or maple syrup
  • 1 cup (30g) microgreens or shredded cilantro
  • 1 cup (150g) cherry tomatoes, quartered
  • ½ cup (60g) crumbled feta cheese (low-sodium)

Instructions:

  1. In a mason jar, whisk together the apple cider vinegar, water, salt, and honey. Submerge the sliced red onions and let them sit for at least 20 minutes.
  2. Combine the avocado, lime juice, Greek yogurt, and salt in a food processor. Blitz until completely smooth, adding water one tablespoon at a time if necessary to reach a pourable consistency.
  3. Heat a skillet or grill over medium-high heat. Place the franks on the heat, rolling frequently until mahogany-colored. Simultaneously, spread butter on the inside of the buns and toast them face-down for 60–90 seconds until golden brown.
  4. Place the charred frank in the toasted bun. Spoon a generous dollop of avocado crema over the meat and top with pickled onions, quartered cherry tomatoes, crumbled feta, and microgreens.