Teriyaki Turkey Burger - Butterball Foodservice

Teriyaki Turkey Burger

SERVING SIZE 1 sandwich

Teriyaki Turkey Burger

Ingredients SHOW LESS




50 Portions 50 ea.

100 Portions 100 ea.


50 Portions ¼ cup

100 Portions ½ cup

Water, tap

50 Portions 1 cup

100 Portions 2 cups

Pineapple juice

50 Portions 1 cup

100 Portions 2 cups

Soy sauce, less sodium, Kikkoman

50 Portions 1 pint

100 Portions 1 quart

Brown sugar

50 Portions ½ cup

100 Portions 1 cup

Garlic, granulated

50 Portions ½ tbsp.

100 Portions 1 tbsp.

Onion powder

50 Portions ½ tbsp.

100 Portions 1 tbsp.

Cheese, Swiss, low fat

50 Portions 50 slices (½ oz. ea.)

100 Portions 100 slices (½ oz. ea.)

Pineapple slices, drained

50 Portions 7 lbs. 13 oz. (100 slices)

100 Portions 15 lbs. 10 oz. (200 slices)

Lettuce, iceberg

50 Portions 2 lbs. 4 ¼ oz.

100 Portions 4 lbs. 8 ½ oz.

Hamburger buns, whole grain, Hawaiian

50 Portions 50 ea.

100 Portions 100 ea.

Directions SHOW MORE

To prepare the sandwich:

1. Thaw the turkey burgers in the refrigerator the night before.

2. Preheat an oven to 350°F.

3. In a small bowl, combine the cornstarch and cold water. Whisk well to make a slurry. In a medium pot, whisk together the pineapple juice, soy sauce, brown sugar, granulated garlic and onion powder. Blend in the slurry by whisking it into the teriyaki sauce in a slow, steady stream. Bring to a boil. Reduce the heat to a simmer and cook until the sauce is nectar thick. Do not burn or scorch.

4. Divide the thawed turkey burgers into groups of 25 and shingle each group in a 2" full steam table pan. Measure 2 cups of teriyaki sauce for each pan of 25 burgers. Pour sauce over each burger by slightly lifting each one to get sauce between the shingled burgers. Brush the remaining sauce over the tops of the burgers until they’re covered. Cover the pan, then bake the burgers in the oven for 20–25 minutes, until the internal temperature reaches 165°F.

5. Place a 4" perforated steam table pan inside a 6" full steam table pan. Add the drained pineapple slices in the perforated pan. Steam them for 5 minutes.

6. Top the bottom of each bun with a burger, then 1 slice of cheese, 2 slices of pineapple and ¼ cup of lettuce. Top with the top bun and serve.

CCP: Heat the poultry to an internal temperature of 165° F degrees.

Nutrients per Serving SHOW MORE

Calories 389 kcal

Saturated Fat 3.0 g

Sodium 1129 mg

Sugars 19.9 mg

Total Fat 12.3 g

Trans Fat 0 g

Cholesterol 75 mg

Carbohydrate 49.4 g

Total Dietary Fiber 3.8 g

Protein 27 g

Vitamin A 125 IU

Calcium 202 mg

Vitamin C 4 mg

Iron 2.8 mg


Meat/Meat ALT 2 ½ oz. eq.

Grain 2 oz. eq.

Fruit ¼ cup

Vegetable ⅛ cup


Serve with confidence.®


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