Turkey Mediterranean Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
48 burgers

Switch up your burger selection with this Turkey Mediterranean Burger. Featuring numerous veggies and two different types of olives, this burger offers a healthier option.

Ingredients

48 ciabatta rolls
Egg wash as needed
48 oz. shredded Parmesan cheese
8 tbsp. dried basil
48 turkey burger patties
8 cups ½-in. diced tomatoes
4 cups ½-in. diced purple onions
2 cups sliced green olives
2 cups sliced black olives
1 cup chopped green onions
4 tbsp. freshly chopped basil
3 cups feta cheese crumbles
1 cup extra-virgin olive oil
8 tbsp. balsamic vinegar
8 tsp. freshly chopped garlic
2 tsp. kosher salt
4 tsp. black pepper
Melted butter as needed
48 lettuce leaves
6 cups basil pesto mayo 

Steps

  1. Brush ciabatta rolls with small amount of egg wash and sprinkle with Parmesan and herbs. Bake at 350°F for 5 minutes, just until roll is brown and cheese melts.
  2. Prepare turkey burger according to recipe. Measure and shape patties. Hold refrigerated until ordered.
  3. In mixing bowl, combine remaining ingredients except butter, lettuce and mayo and hold below 40°F until ready for service. For best results, make first thing in the morning to allow flavors to develop.
  4. When ordered, cook turkey patty on preheated griddle to internal temperature of 165°F. Cut ciabatta roll in half, butter bun insides and toast on griddle. Assemble burger in order—bottom roll, 2 tablespoons of pesto mayo, lettuce, burger patty, 2 to 3 tablespoons of relish and top bun.

Recipe by Luby’s Culinary Services

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources