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

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources