| Turkey Burgers |
| 4 Fluid Ounces unsalted butter |
| 2 Pounds whole carrots, peeled and grated |
| 3 Ounces weight shallots, diced fine |
| 2 Pounds yellow onions, 1/4-inch dice |
| 1 Bunch cilantro, stems removed and chopped |
| 4 Tablespoons fresh thyme, chopped |
| 1/2 Cup + 2 Tablespoons kosher salt |
| 1/4 Cup ground black pepper |
| 20 Pounds GROUND TURKEY |
| 6 Large eggs, beaten |
| 2 Cups 1/4-inch dice green bell pepper |
| 1 Cup catsup |
| |
- Heat butter in a pot. Add carrots, shallots and onions and cook until soft, approximately 15 minutes.
- Place the cooked vegetables on a sheet pan to cool. Transfer the cooled vegetables to a large stainless steel bowl and incorporate all the remaining ingredients. Gently mix to ensure all are well incorporated.
- Portion into 8-ounce patties, measuring 4-inches in diameter. Label with date and refrigerate. May hold in refrigerator for up to 1-1/2 days.
|
| |
| For Service |
| 45 whole wheat rolls, split and toasted |
| As needed lettuce leaves |
| As needed red ripe tomato slices, (thin slices) |
| As needed sweet red onion slices, (thin slices) |
| As needed Pickle spears |
| As needed Sweet potato fries |
| |
- Per order: Grill turkey burgers over medium direct heat until internal temperature reaches 165 degrees F.
- Place in toasted bun. Layer with lettuce, tomato and onion toppings. Serve with pickle spears and sweet potato fries.
|
