Wakame Turkey 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."
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
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.