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Spring Eats & Easter Treats with Chef Jamie Gwen (Sponsored)

Spring Eats SMT Script with Chef Jamie Gwen 2022

Spring is here! And there are lots of flavorful, colorful eats and refreshing, bright flavors to shake off the cold and take us into a new season. Chef Jamie Gwen is here with delicious inspiration

Two of my favorite flavors combine to make my new secret weapon. HERDEZ Avocado Hot Sauce is made with real avocados and brings a creamy touch of heat to transform any meal, no matter the cuisine. I use it in my Mexican Turkey Burger recipe (scroll down!), but it’s also a great way to enhance my favorite sauces and dips. This unique hot sauce has a blend of tangy, zesty flavors and its smooth and creamy texture offers a delicious and innovative way for hot sauce lovers, avocado fans and foodies alike to enjoy the authentic taste of avocados with a little extra kick! Click here to learn more.

You know I always love a beautifully crafted charcuterie board – and as the weather gets warmer and social gatherings pick up, I always keep Kellogg’s Crackers in my pantry. They make it stress-free to pull together an impressive spread for any spring drop-ins. From the melt-in-your-mouth texture of Club to the deliciously dippable shape of Town House. I love the thin crispiness of Carr’s and the perfect pairing of Toasteds with a simple slice of cheddar or a hearty dip. Kellogg’s Crackers are perfect for both expected and unexpected spring celebrations. Curate your own festive charcuterie board with specially marked packages at retailers nationwide. Click here to learn more.

To pair with my Charcuterie board, it’s hard to go wrong with deviled eggs when you‘re entertaining - they’re a crowd favorite and light and fresh for spring. My Spring Deviled Eggs use Pearls Black Ripe Olives. People who love olives, love and trust PEARLS. They are 100% grown and packed in sunny California and picked at the peak of freshness. In fact, Pearls is the only black ripe brand where you can count on getting a California-grown olive every single time. Pearls is also committed to keeping jobs in the U.S. and ensuring the highest quality olives in their cans and cups. Just look for the sunny yellow packaging. Click here to learn more.




This beautiful burger has the surprise of oozing cheese in the center, a crunchy cabbage slaw and the heat from the new Herdez Avocado Hot Sauce…amazing! Adding salsa to the turkey meat creates the most flavorful, moist and delicious burger.

For the Burgers

1 pound ground turkey

1/2 cup Herdez Salsa Casera

4 tablespoons olive oil

4 slices sharp Cheddar cheese cheese

4 sweet Hawaiian hamburger buns

Salt & freshly ground pepper

For the Slaw

1 cup shredded green cabbage

1 cup shredded purple cabbage

1/4 cup freshly chopped cilantro

1 tablespoon freshly squeezed lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

For the Spicy Sauce

1/2 cup mayonnaise

1/4 cup Herdez Avocado Hot Sauce

Combine the ground turkey with the Herdez Salsa and 1 tablespoon of olive oil in a mixing bowl. Season the mixture with salt and pepper and mix well. Form the mixture into 8 thin patties, about 4 inches wide and 1/2-inch thick. Fold each slice of cheese into four quarters and overlap the quarters to create a stack. Place a stack of cheese in the center of 4 patties. Cover with the remaining patties and crimp the edges closed. Brush the burgers, top and bottom, with the remaining olive oil.

Heat your backyard BBQ or a grill pan to medium-high heat. Grill the burgers for about 4 minutes on each side, turning once, for medium rare.

Meanwhile, combine the green and red cabbage and cilantro in a mixing bowl bowl. In a separate bowl, whisk together the lime juice, olive oil and honey and season with salt and pepper. Add the dressing to the slaw and toss well.

To make the Spicy Sauce, combine the mayonnaise and Herdez Avocado Hot Sauce and stir well.

To assemble the burgers, toast the buns. Spread the Spicy Sauce on the top and bottom of each bun. Top the bottom bun with a stuffed burger, add a pile of crunchy slaw and finish with the top bun.

Serves 4

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