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Jive Turkey Burger

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Nutrition Facts

Serving Size: 8.5 oz
Amounts Per Serving
Calories 580
Calories from Fat 230
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 31%
Trans Fat 0g  
Cholesterol 160mg 53%
Sodium 110mg 46%
Potassium 590mg 17%
Total Carbohydrate 41g 14%
Dietary Fiber 3g 10%
Sugars 5g  
Protein 43g  
 
Vitamin A 30% Vitamin C 20%
Calcium 8% 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 Burger
Serving Size: 8.5 oz

Ingredients

Amount Ingredients
Jalapeno Relish Infused Coleslaw
3 1/2 cups Shredded Green and Purple Cabbage
1/2 cup Cilantro, Fresh, Rough Chopped
1/2 cup Custom Culinary® Gold Label Jalapeno Relish
Turkey Burger
5 oz. Ground Turkey
1/2 tsp. Custom Culinary® Master's Touch® Chipotle Flavor Concentrate
1 oz. Pepper Jack Cheese, Small Diced
1 ea Cornmeal Bun, Toasted

Recommended Products: 5204 Master’s Touch® Chipotle Flavor Concentrate, 6327 Gold Label Jalapeño Relish

Directions

  1. Preheat a flat top griddle to 350°F.
  2. In a small bowl, blend all ingredients for the Jalapeno Relish Infused Coleslaw, cover and refrigerate until needed.
  3. In a small bowl, combine the Master's Touch® Chipotle Flavor Concentrate and diced Pepper Jack cheese with ground turkey meat, blend thoroughly and form into a 5” round even thickness patty.
  4. Place the turkey patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure an even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  5. While the burger is cooking, toast the buns, then remove and reserve.
  6. To assemble the burger, place the cooked turkey burger patty on the bottom bun, top with the Jalapeno Relish Infused Coleslaw and the top bun.
Recipe By


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



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