Grilled Turkey Burger with Apple Chutney

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

A grilled turkey burger is paired with a delicious apple chutney. The chutney adds just the right amount of spice and sweetness.

Ingredients

For Turkey Burgers:
2 3⁄4 lb. lean ground turkey
1 1⁄2 Spanish onions, chopped
3 tbsp. chopped garlic
1⁄2 bunch Italian parsley, chopped
1 cup, plus 2 tbsp. freshly grated Parmesan cheese
3 tbsp. olive oil
1 3⁄4 cup apple chutney, divided (recipe follows)
Salt and pepper to taste
8 brioche buns
Lettuce leaves, for garnish

Apple Chutney:
1 1⁄2 shallots, minced
1 tbsp. peeled, and minced fresh ginger
1 tbsp. unsalted butter
2 tbsp. sugar
3 tbsp. dry white wine
2 oz. apple juice
3 Granny Smith apples, peeled cored, and diced small
2 star anise
1⁄2 lemon, juiced
3⁄4 bunch scallions, thinly sliced

Steps

1. Combine ground turkey with onions, garlic, and parsley. Mix in Parmesan, olive oil, and 3⁄4 cup apple chutney. Season with salt and pepper. Mix well and form into 8-oz. patties.

2. Grill burgers until golden brown. Finish in hot oven until internal temperature reaches 165°F.

3. Place burgers on toasted brioche buns and top with lettuce and 2-oz. chutney. Serve with chips or fries.

Apple Chutney:

1. Sauté shallots and ginger in butter until translucent. Add sugar and stir until it is completely dissolved and begins to caramelize. Deglaze pan with wine and apple juice and reduce by one third. Add diced apple.

2. Wrap star anise in cheesecloth and add to pan. Simmer on low heat for about 20-30 min. Add lemon juice; stir and remove from heat to cool. Remove cheesecloth with star anise and fold in scallions.

Yield: 1 3⁄4 cups.
 

More From FoodService Director

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources