From: Chef Tony Avasakdi, Director of Culinary Operations, Capitol City Brewing Co., Metro Washington, DC and Baltimore.
Yield: 45 servings.
4 fl. oz. unsalted butter
2 lb. whole carrots, peeled and grated
3 oz. shallots, diced fine
2 lb. yellow onions, 1⁄4" dice
1 bunch cilantro, stems removed and chopped
4 Tbsp. fresh thyme, chopped
1⁄2 cup + 2 Tbsp. kosher salt
1⁄4 cup ground black pepper
20 lb. ground turkey
6 large eggs, beaten
2 cups 1⁄4" dice green bell pepper 1 cup catsup
45 whole wheat rolls, split and toasted
as needed, lettuce leaves
as needed, red ripe tomato slices, thin
as needed, sweet red onion slices, thin
as needed, pickle spears
as needed, sweet potato fries
Heat butter in a pot. Add carrots, shallots and onions; cook until soft, approximately 15 minutes. Place the cooked vegetables on a sheet pan to cool. Transfer cooled vegetables to a large stainless steel bowl and incorporate all the remaining ingredients. Gently mix to ensure all are well-incorporated. Portion into 8-oz. patties, measuring 4" in diameter. Label with date and refrigerate. May hold in refrigerator for up to 11⁄2 days.
Per order: Grill turkey burgers over medium direct heat until internal temperature reaches 165°F. Place in toasted bun. Layer with lettuce, tomato and onion toppings. Serve with pickle spears and sweet potato fries.
NATIONAL TURKEY FEDERATION
