Recipe: Burger, Turkey Pesto/Kale
Business OpsMarch 29, 2019
Recipe: Burger, Turkey Pesto/Kale (HAC)
Yield: 1 Portion
| Ingredients: | Qty. /UOM: |
|---|---|
| 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) |
Instructions:
- 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.
Nutritionals:
| Calories | 489.06 |
| Protein (gm) | 41.09 |
| Calories from Fat | 207.60 |
| Total Fat (gm) | 24.23 |
| Saturated Fat (gm) | 5.43 |
| Trans Fat (gm) | 0.0 |
| Cholesterol (mg) | 115.45 |
| Sodium (mg) | 2148.24 |
| Carbohydrate (gm) | 33.08 |
| Dietary Fiber (gm) | 5.81 |
| Sugars (gm) | 5.72 |
| *Nutritionals values are subject to change. | |
