Wakame Turkey Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1 burger

At 30,000-student University of Kansas in Lawrence, Executive Chef Janna Traver created a new twist on their turkey burger by adding a seaweed salad as a topping.

"The original turkey burger was served with watercress cream cheese and julienned cucumber and came in at around 775 calories with more than 50 grams of fat," Traver says. "Now we buy a premade frozen wakame seaweed salad and use sriracha sauce. We changed the recipe to a wakame turkey burger and lowered the calories to 500 calories and the fat to 27 grams. This sandwich is offered with the guest choice of house salad, fresh fruit composed salad or french fries. The guests can further lower the calorie count of the sandwich by opting for toasted wheatberry bread rather than the brioche bun. When we first put it out there people were like, 'seaweed on a burger? I don't know about that.' Now it's become hugely popular."

Ingredients

1 each Kaiser bun
1 each premade turkey burger
1 oz. frozen wakame (seaweed salad), thawed
1 1/2 tsp. prepared siracha
3 oz. tomato slices
1 1/2 oz. pickle slices
1/4 oz. red onion, julienne
1 each green leaf lettuce

Steps

1. Toast bun in salamander. Sear burger to 160°F on flattop.

2. Heat wakame in microwave for 30 seconds. Place burger on bottom bun and top with wakame and drizzle with siracha.

3. Serve with tomato, pickles, onion and lettuce on the side.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources