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

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources