© 2023 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
2 lbs plum tomatoes, 1/4-inch dice
4 oz green bell peppers, seeds removed and 1/4-inch dice
4 oz sweet onions, 1/4-inch dice
8 oz fresh pineapple, peeled, cored and diced
1 tsp fresh jalapeno, seeds removed and minced
2 tsp minced fresh garlic
1 tbsp fresh cilantro, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 oz freshly squeezed lime juice
1 tsp olive oil
1/2 c chili powder
1/2 c ground cumin
48 (5.33-oz) TURKEY BURGERS (ALL WHITE MEAT)
48 Each whole grain roll, split
48 Large leaves, green leaf lettuce
192 Fresh carrot sticks, 3/8 x4-inches
Combine all ingredients. Cover and chill for at least 1/2 hour.
Shelf life: use within two days.
Combine chili powder and cumin.
Place frozen turkey burgers on a well-scraped preheated 350 degree F grill. Season with 1/2 teaspoon chili/cumin mixture. When "puddles of juice" form on the surface (about 3 minutes), turn patties. Sprinkle surface with another 1/2 teaspoon chili/cumin mixture.
Grill for 1-1/2 to 2 more minutes on second side or until the internal temperature reaches 165 degrees F for 15 seconds.
Turn patties one more time to sear surface.
OR broil frozen turkey burgers in a preheated broiler, 4 inches from the heat source, for 2 to 2-1/2 minutes per side or until the internal temperature reaches 165 degrees F for 15 seconds.
If required, hold hot at 140 degrees F for use.
In a paper lined 1-pound food container, in sequence, place base of roll, 1 lettuce leaf, cooked turkey burger and top with 2 tablespoons Pineapple Pico de Gallo.
Place crown of roll on sandwich and serve.
Accompaniment for each turkey burger: 4 carrots sticks.
Total Calories 481
Total Fat 13 g
% Daily Total Fat 24
Saturated Fat 2 g
Cholesterol 67 g
Sodium 729 mg
Total Carbohydrates 66 g
Protein 31 g