Spicy Thai Turkey Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
44

Ground turkey makes for a lower-fat burger that gets high marks for flavor when seasoned and sauced Thai-style. The veggie slaw topping the burger adds both color and crunch.

Ingredients

Rice Wine Vinaigrette:
2/3 cup honey
1 tbsp. kosher salt
1 tsp. black pepper
1 2/3 cups olive oil
1/3 cup sesame oil
1 1/3 cups rice wine vinegar
2 tsp. dry mustard
3/4 tsp. peeled and minced fresh ginger

Cucumber, Carrot and Red Pepper Slaw:
10 med. cucumbers, peeled, seeded and julienned
3 med. or large carrots, peeled and julienned
3 large red bell peppers, seeded and julienned
8 scallions, diced
3 cups rice wine vinaigrette (recipe above)
Salt, to taste
Freshly ground black pepper, to taste

Peanut Sauce:
1 80-oz. tub creamy peanut butter
1 cup soy sauce
2 tbsp. fresh ginger, peeled and grated
Hot pepper sauce, to taste
Water, as needed (to adjust thickness)

Spicy Thai Turkey Burgers:
20 lb. ground turkey
1 bunch cilantro, chopped
4 bunches scallions, chopped
2 bunches fresh basil, chopped
20 oz. bottled sweet chili sauce
4 cups panko crumbs
1 cup blended olive oil
1 cup Thai green curry paste

For service:
44 hamburger buns, split and toasted
Sweet chili sauce (bottled), as needed
Fresh fruit, as needed, for garnish

Steps

  1. Prepare Rice Wine Vinaigrette: In bowl, blend all ingredients with electric mixer; set aside.
  2. Prepare Slaw: In large bowl, combine cucumbers, carrots, red peppers, scallions, salt and pepper. Add enough rice wine vinaigrette to coat mixture. Cover, chill and hold for service.
  3. Prepare Peanut Sauce: In large bowl, mix all ingredients together. Cover and hold for service.
  4. Prepare Spicy Thai Turkey Burgers: In tub, mix together all ingredients. Form into 8-oz. patties. Cover, chill and hold for service.
  5. For service: Grill turkey patties about 5 in. from heat. Cook to an internal temperature of 165°F.
  6. Per order, place one cooked patty in toasted bun and top with slaw. Serve with sides of peanut sauce, chili sauce and fresh fruit garnish.
Source: Chef Tom Meyer, Clyde’s Restaurant Group; The National Turkey Federation

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources