© 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
6 lbs GROUND TURKEY
2-1/2 c crumbled Gorgonzola cheese
3 c chopped pecans, lightly toasted
8 Cloves fresh garlic, minced
2 tsp each kosher salt and black pepper
2 c whole berry cranberry sauce
1 c honey mustard
48 Medium slices artisan bread (sourdough preferred)
24 Slices Muenster cheese
8 c firmly packed young arugula leaves
Gently mix turkey, cheese, pecans, garlic, salt and pepper together. Form into 24 patties (about 1/2-inch thick). Cover and reserve in refrigerator.
Mix cranberry sauce and mustard together. Cover and reserve in refrigerator.
Per order: Over medium heat, and on a prepared griddle/skillet, cook patties about 10-12 minutes, turning once after half the cooking time. Cook until the internal temperature reaches 165 degrees F. Remove burgers from griddle/skillet and keep warm.
Lightly spread 1 tablespoon cranberry-mustard sauce on 1 side of each piece of bread.
Top bread with Muenster cheese and arugula leaves. Top each with a cooked turkey burger. Cover burger with bread slice, cranberry-mustard side down.
Spray griddle/skillet with nonstick cooking spray and return stacked sandwich to heated griddle/skillet. Cook until the cheese melts and bread is golden.