Spicy Thai Turkey Burger

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DELICIOUS

Description

Tom Meyer, Executive Vice President

Chef Name:

Tom Meyer, Executive Vice President

Restaurant:

Clyde’s Restaurant Group

Metro Washington, DC

Ingredients

Honey: 2/3 Cup
Kosher Salt: 1 Tablespoon
Black Pepper: 1 Teaspoon
Olive Oil: 1-2/3 Cups
Sesame Oil: 1/3 Cup
Rice Wine Vinegar: 1-1/3 Cups
Dry Mustard: 2 Teaspoons
Peeled And Minced Fresh Ginger: 3/4 Teaspoon
Cucumbers, Peeled, Seeded And Julienned: 10 Medium
Carrots, Peeled And Julienned: 3 Medium-Large
Red Peppers, Seeded And Julienned: 3 Large
Scallions, Diced: 8
Salt And Freshly Ground Black Pepper: To Taste
Rice Wine Vinaigrette: 3 Cups Or As Needed
Creamy Peanut Butter: 1 (80-Ounce) Tub
Soy Sauce: 1 Cup
Peeled And Grated Fresh Ginger: 2 Tablespoons
Tabasco For Desired Spiciness: To Taste
Water To Adjust Thickness: As Needed
GROUND TURKEY: 20 Pounds
Cilantro, Chopped: 1 Bunch
Scallions, Chopped: 4 Bunches
Fresh Basil, Chopped: 2 Bunches
Bottled Sweet Chili Sauce: 20 Ounces
Panko Crumbs: 4 Cups
Blended Olive Oil: 1 Cup
Thai Green Curry Paste: 1 Cup
Sesame Seed Hamburger Buns, Split And Toasted: 44
Sweet Chili Sauce (Bottled): As Needed
Fresh Fruit For Garnish: As Needed

Directions

1
RICE WINE VINAIGRETTE: Mix all ingredients with bermixer.
2
Yields: 4 Cups
3
CUCUMBER, CARROT AND RED SLAW: Mix cucumbers, carrots, red peppers, scallions and salt and pepper together.
4
Add just enough Rice Wine Vinaigrette to lightly coat the vegetable mixture.
5
Cover, chill and hold for service.
6
PEANUT SAUCE: Mix all ingredients together. Cover and hold for service.
7
SPICY THAI TURKEY BURGERS: Mix together all ingredients and form into 8-ounce patties.
8
Cover, chill and hold for service.
9
SERVICE: Per Order: Grill turkey patties about 5-inches from the heat. Cook to an internal temperature of 165 degrees F.
10
Place cooked patties in toasted buns and top with Cucumber, Carrot and Red Slaw. Serve with sides of Peanut Sauce, (bottled) Sweet Chili Sauce and fresh fruit garnish.