Mediterranean Turkey Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
Four burgers

This is no ordinary burger. Topped with balsamic reduction and arugular, this burger is filled with flavor in every bite.

Ingredients

1 red bell pepper
1/2 cup panko
1/4 cup crumbled feta cheese
1 tbsp. minced red onion
1/4 tsp. salt
1/4 cup pepper
1 lb. ground turkey
1 tbsp. minced garlic
1/2 tbsp. Italian seasoning
1/2 tbsp. basil
1/2 tbsp. parsley
1/4 cup balsamic vinegar
1 tbsp. brown sugar
4 ciabatta rolls
2 cups arugula

Steps

  1. Start by roasting red pepper. Place pepper directly over flame on range top or grill. Roast on all sides until skin is charred. Place in container and cover tightly and let sit for around 15 minutes. When ready, peel charred skin off of pepper under running water. Slice pepper into 8 even slices.
  2. Mix next 10 ingredients together in bowl until combined. Form into 4 even patties.
  3. Cook burgers either on the grill or lightly spray non-stick pan with cooking spray and allow to cook for around 6 minutes on each side, to an internal temperature of 165°F.
  4. While burgers are cooking, pour balsamic and sugar into small sauce pan and place on medium-high heat. Allow to reduce to slightly syrupy consistency.
  5. When burgers are almost finished, slice ciabatta rolls in half and brush lightly with olive oil. Place rolls cut side down on grill for around 15 seconds, until just slightly charred.
  6. To build burgers, place burger on bottom half of bun. Place two slices of roasted pepper on burger, followed by arugula. Drizzle about half a tablespoon of balsamic reduction over top of arugula before finishing burger with the top half of bun.

Recipe by LDS Hospital

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

FSD Resources