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
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources