Tarragon Turkey Burger
Portion Size: 3 1/2 oz. cooked patty (approx. ½ c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 tablespoons oil, divided | |
| 1/2 cup onion | Wash, peel and finely chopped. |
| 2 small clove garlic | Wash, peel and finely chopped. |
| 2 1/2 pounds lean ground turkey | |
| 3 tablespoons Dijon mustard | |
| 1/4 cup parsley | Wash, trim and finely chopped. |
| 2 teaspoons dried tarragon leaves | Crushed. |
| 1/2 teaspoon dried thyme leaves | Crushed. |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons flour |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 1 tablespoon oil skillet over medium low heat. Add onion and garlic; cook until tender and soft, about 3 minutes. | |
| 2 | Meanwhile, combine turkey, parsley, tarragon, thyme, mustard, salt and pepper in mixing bowl. Blend onion mixture with turkey mixture. | |
| 3 | Form into 8 patties; dust with flour. | |
| 4 | Heat remaining tablespoons oil in clean skillet over medium heat. Cook until patties are browned on both sides, no pink remains in center and juices run clear. | Internal temperature of chicken should reach 165 degrees F. |
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours). Always wash hands and wash and sanitize counter tops utensils and containers between steps when working with raw poultry.
Special Diets:
Texture Modified Diets:
Soft & Bite Size: (aka Bite size) Food particle size ½ inch (~width of standard fork) Food must be moist. Cut foods with a knife to a ½” particle size after cooking. Moisten with broth as needed.
Chopped: Food particle size ¼ inch (~ ½ width of standard fork) Food must be moist. Chop foods with a knife to 1/4” particle size after cooking. Moisten with broth as needed.
Minced and Moist:(aka Minced/Mechanical Soft/Ground) Food particle size 1/8 inch (fits through prongs of standard fork) Food must be moist. Use a food processor to grind food particles into 1/8 inch after cooking. Moisten with broth as needed.
Pureed: Smooth and cohesive. Use a food processor to puree to a smooth consistency. Foods are processed by grinding and then pureeing them. May add broth or sauce to puree. Do not add to much liquid. Puree should still hold its shape. Must not be firm or sticky. Puree foods while still hot. Appearance should be smooth like pudding.
Therapeutic Modified Diets:
Lowfat: No changes needed.
Diabetic/No added Sugar/No Conc. Sweets/Calorie Controlled: No changes needed.
Bland/Anti Reflux: Omit garlic, onion, parsley, tarragon, thyme, and pepper
Liberal House Renal: Omit salt
No Added Salt: No changes needed.
2 Gram Sodium: Omit salt
Gluten Free: Use gluten free flour. Prepare foods separately to prevent cross contamination.
Allergy Alerts: When an “X” is present, this indicates the allergen is present.
Always read all food labels to ensure allergens are not present.
| Wheat | Milk | Eggs | Fish Shellfish | Soy | Peanuts/Nuts | Other |
| X |
Key: SF= Salt Free D= Diet or Sugarfree LF = Lowfat FF = Fat Free GF = Gluten Free
