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    Barbecue Turkey Burger with Roasted Red Peppers
    Serves 24
    9 lbs Lean ground turkey
    1 cup Worcestershire sauce
    2 cups barbecue sauce
    1/2 cup olive oil
    3 cups plain breadcrumbs
    1/3 cup lime juice
    1/3 cup fresh parsley, chopped
    1 cup fresh thyme leaves, whole
    2 tbsp salt 2 tbsp pepper
    24 rolls – 4 inch diameter – split and grilled
    1 1/2 cups mayonnaise
    24 roasted red pepper halves
    24 slices mild cheddar cheese
    3 cups barbecue sauce
    6 cups mixed salad leaves
    24 fresh tomato slices
    24 thin red onion slices

    Mix the turkey, Worcestershire and barbecue sauces, oil, breadcrumbs, lime juice, parsley, thyme, salt and pepper. Form into 24 6-ounce burgers. Grill the burgers until cooked thoroughly (internal temperature of 165F). Spread 1 tbsp of mayo on the grilled side of the bottom half of each roll. Top with a red pepper half and the grilled burger. Place one slice of cheddar on top of the burger and heat under a broiler until the cheese melts. Remove from broiler and drizzle 2 tbsp of additional bbq sauce over the cheese. Top with 1/4-cup salad leaves, 1 tomato slice, and 1 onion slice. Place top of roll partially over the contents, but so that they can still be seen. Note: Melting the cheese under a broiler is an option if you have the time but it does add unnecessarily to preparation time. If the burgers are fresh from the grill, the cheese should melt naturally.

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