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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources