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Thai Roasted Peanut Turkey Burger with Thai Roasted Peanut Vinaigrette Broccoli Slaw

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Nutrition Facts

Serving Size: 11.1 oz 1 Burger and 2 oz. Slaw
Amounts Per Serving
Calories 620
Calories from Fat 270
% Daily Value*
Total Fat 31g 48%
Saturated Fat 6g 30%
Trans Fat 0.5g  
Cholesterol 135mg 45%
Sodium 960mg 40%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 3g 12%
Sugars 16g  
Protein 39g  
 
Vitamin A 0% Vitamin C 40%
Calcium 10% Iron 25 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 11.1 oz

Ingredients

Amount Ingredients
Broccoli Slaw:
1/4 cup Vegetable Oil
1/2 cup Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
1/4 cup Rice Wine Vinegar
1/4 cup Water
3 1/2 cups Prepared Broccoli Slaw Mix
Burger:
6 oz. Ground Turkey
2 Tbsp. Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
1 each Burger Bun, Toasted
3 each Mini Rice Cakes

Recommended Product: 9676 Gold Label Thai-Style Roasted Peanut Sauce

Directions

  1. To make Broccoli Slaw: Blend vegetable oil, ½ cup Gold Label Thai-Style Rosted Peanut sauce, vinegar and water. Chill.
  2. Toss fresh broccoli slaw with Thai Roasted Peanut Vinaigrette.
  3. To make Burger: Blend ground turkey and 2 Tbsp. Gold Label Thai-Style Roasted Peanut Sauce.
  4. Form into a burger patty of desired thickness and char-grill or griddle to desired temperature.
  5. Assemble burger with rice cakes on top and 2 oz. Thai Roasted Peanut Vinaigrette Broccoli Slaw on the side.

Chef's Tips

Substitute ground chicken, beef, pork or salmon for ground turkey. For preformed burgers, brush on Gold Label Thai-Style Roasted Peanut Sauce to taste.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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