Recipe: Burger, Turkey Pesto/Kale
Recipe: Burger, Turkey Pesto/Kale (HAC)
Yield: 1 Portion
|Roll, Whole Wheat 4” (2.1oz.) (European Bakers, USF#5779368)||1 each|
|Turkey, PTY Burger Raw- 5.33oz (Chef’s Line, USF#9775446)||1 each|
|Tomato, Sun Dried Strips, diced small||.25 oz.|
|Sauce Pesto Kale W/O Nut (Roseli, USF#8203448)||.5 oz. (1 tsp)|
|Cheese, Mozzarella, SHRED (Low moist -Part Skim) (USF#7332372)||.5 oz.|
|Arugula, Baby Fresh REF GRN||.5 oz.|
|SALT, KO GRND CORSE BOX||.08 oz. (0.13 tsp.)|
|SPICE, PPR BLK .1 GR SS FLAT||.08 oz. (0.13 tsp)|
- Pre-heat grill or griddle to high heat.
- Grill turkey burger patty over high-heat until cooked through, or until reaches internal temperature of 165F for 15 seconds, seasoned with the salt and pepper. Then topped with the sun-dried tomato and the cheese. Melted the cheese.
- Assembled the burger in the following order; bottom bread, burger with sun dried tomato and cheese, pesto, arugula, and top bread. Secure with toothpicks and serve.
|Calories from Fat||207.60|
|Total Fat (gm)||24.23|
|Saturated Fat (gm)||5.43|
|Trans Fat (gm)||0.0|
|Dietary Fiber (gm)||5.81|
|*Nutritionals values are subject to change.|