Peanut Teriyaki Turkey Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
4 servings

Turkey burgers are a must-have on a burger menu. Some customers are seeking what they perceive as a healthier option, while others may be excluding red meat. Since ground turkey can be less juicy than beef, it benefits from condiments and sauces. Jennifer Iserloh, of The Skinny Chef in New York, ramps up moisture and flavor without raising calories by grinding turkey breast with teriyaki sauce, peanuts and mushrooms, then serving the patty in a pita with a “special sauce.” 

Ingredients

2 cups baby spinach
1 clove garlic, quartered
½ cup reduced-fat mayonnaise
Zest of 1 lemon
1 tbsp. lemon juice
½ cup unsalted, roasted peanuts
8 oz. fresh mushrooms, such as button and cremini
½ lb. turkey breast meat
2 tbsp. teriyaki sauce
Cooking spray
1 ripe Hass avocado, thinly sliced
4 large romaine lettuce leaves or 1 cup packed baby spinach leaves
4 small (5-in.) whole wheat pitas

Steps

1. In food processor, combine spinach and garlic. Process until spinach is finely chopped. Add mayonnaise, lemon zest and lemon juice; blend until smooth. Transfer to a container and clean food processor bowl.

2. Preheat oven to 400°F. Place peanuts in food processor and pulse until finely chopped. Add mushrooms; pulse again 10 to 15 times until finely chopped. Add turkey meat and teriyaki sauce; pulse until just combined. (Mixture should be sticky and moist.)

3. Form turkey mixture into four equal patties; place on plate or waxed paper.

4. Heat large skillet over med.-high heat. Pull skillet off heat and coat with cooking spray. Add burgers and place back on heat. Cook without moving for 4 min. until a golden crust forms. Spray tops of burgers with thin layer of cooking spray and flip. Cook 4 minutes longer.

5. Place skillet with burgers into preheated oven; bake 20 to 25 min. until burgers are cooked through.

6. To serve, layer one romaine lettuce leaf or ½ cup baby spinach leaves into each pita along with a few slices of avocado. Spoon in 2 tbsp. mayonnaise mixture. Slide in burger in and serve immediately.

Recipe and photo courtesy of National Peanut Board

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources