K-12
Lunch
Turkey Enchilada with Tropical Salsa
Teriyaki Burger
1
sandwich
Serving Size
This recipe was developed and approved by Chef Brenda
Combine flavors students love in this delicious burger. Create a sweet and savory teriyaki sauce and brush on a turkey burger topped with Swiss cheese, pineapple slices and crunchy lettuce.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Slice-N-Tact Oil Brown Turkey Breast-Frozen Alternative
Cornstarch
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 .5 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 25 oz /50 slices (.5 oz each)
100 Portions 50 oz/100 slices (.5 oz each)
Pineapple Slices
50 Portions 100 slices (2 slices per burger)
100 Portions 200 slices (2 slices per burger)
Lettuce, iceberg
50 Portions ¼ c per portion (2#, 4.25 oz)
100 Portions ¼ c per portion (4#, 8.50 oz)
Hamburger Buns, WG, Hawaiian
50 Portions 50 each
100 Portions 100 each
Directions Show More
- Thaw burgers in the refrigerator the night before.
- Preheat oven to 350 °F.
- Prepare teriyaki sauce: In a small bowl combine cornstarch and cold water. Whisk well to make a slurry. In a medium pot, whisk together pineapple juice, soy sauce, brown sugar, granulated garlic and onion powder. Blend slurry by whisking into teriyaki sauce in a slow steady stream. Bring to a boil. Reduce heat to simmer and cook until sauce is nectar thick. Do not burn or scorch.
- In a 2" - full steamtable pan, shingle 25 thawed burgers. 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 are covered with sauce. Cover the pan. Bake in the oven for 20-25 minutes or until internal temperature reaches 165 °F.
- Steam pineapple rings: Place a 4" - perforated steamtable pan inside a 6" - full steamtable pan. Add 2 cans of drained pineapple slices in the perforated pan. Steam for 5 minutes.
- Assemble burgers: Top the bottoms of each bun with a burger, then 1 slice of cheese, 2 slices of pineapple, and 1/4 cup lettuce. Top with the top bun and serve.
Nutrients per Serving Show More
Calories 389 kcal
Saturated Fat 3.0 g
Trans Fat 0 g
Total Fat 12.3 g
Cholesterol 75 mg
Calcium 202 mg
Total Dietary Fiber 3.8 g
Iron 2.8 mg
Sodium 1,129 mg
Sugars 19.9 g
Carbohydrate 49.3 g
Vitamin A 125 IU
Vitamin C 4 mg
Protein 27 g
Component
Meat/Meat Alt 2.5 oz. eq.
Grain 2 oz. eq.
Fruit 1/4c
Vegetable 1/8 cup(s)
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