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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources