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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

FSD Resources