© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 Fluid oz unsalted butter
2 lbs whole carrots, peeled and grated
3 oz weight shallots, diced fine
2 lbs yellow onions, 1/4-inch dice
1 Bunch cilantro, stems removed and chopped
4 tbsp fresh thyme, chopped
1/2 c + 2 tbsp kosher salt
1/4 c ground black pepper
20 lbs GROUND TURKEY
6 Large eggs, beaten
1/4-inch dice green bell pepper 2 c
1 c catsup
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
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.
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.