From recipes to tablescapes, we can forever count on Jennie-O to pull out all the stops when it comes to helping consumers plan for family meals and gatherings, and summer grilling season is no exception. This year, Jennie-O partnered with six chefs from across the United States to deliver exciting ground-turkey-burger recipes for the grill.
Turkey Burger Spring Roll
Chef Chris Cheung
Total Time: 45 mins Serves: 4
Ingredients
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chopped green onion
1 tablespoon oyster sauce
1 ½ teaspoons chopped ginger
to taste salt and pepper
3 rice wrappers
for frying vegetable oil
4 bao, split and toasted
as desired hoisin sauce
1 cup sliced kimchi, Cucumber salad (recipe follows)
as desired Sesame seeds
Instructions
In bowl, combine ground turkey, green onion, oyster sauce, ginger and salt and pepper, to taste. Fill large bowl with warm water. Dip 1 wrapper into the water for 10 seconds to soften. Lay wrapper flat. Place 1/4 turkey mixture in center of each wrapper. Tightly roll the wrapper, beginning at the end. Repeat with remaining ingredients. Heat oil in large saucepan to 350°F. Fry spring rolls 2 to 3 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from oil and place on rack to drain. Slice each spring roll. Place in bao. Top with hoisin sauce, cucumber salad and sesame seeds, if desired. Serves 4.
Chef Chris Cheung
Chef Chris Cheung, award-winning restaurateur from New York City’s Chinatown and chef/owner of East Wind Snack Shop in Soho, created the Turkey Burger Spring Roll — featuring two homemade ground-turkey-filled spring rolls in a bao bun.
California Turkey Burger
Chef Christina Machamer
Total Time: 45 mins Serves: 4
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¼ cup mayonaise
¼ cup crushed butter crackers
1 egg
2 tablespoons finely diced red onion
2 tablespoons finely diced poblano pepper
1 tablespoon chopped cilantro
½ teaspoon garlic salt
½ teaspoon paprika
a pinch cayenne pepper
2 tablespoons canola oil
4 slices pepper jack cheese
4 tablespoons mayonaise
Zest 1 lime
2 teaspoons lime juice
2 teaspoons sriracha sauce
4 Hawaiian rolls, split
4 slices pepper jack cheese
toppings as desired: sliced avocado, shredded Romaine lettuce, sliced tomato
Instructions
In bowl, combine ground turkey, ¼ cup mayonnaise, crackers, egg, onion, poblano pepper, cilantro, garlic salt, paprika and cayenne pepper. Divide mixture into 4 portions and shape into patties. Refrigerate 15 minutes. In skillet over medium-high heat, cook burgers in oil. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. During last 2 minutes of cooking, top each burger with cheese slice. In bowl, combine mayonnaise, lime zest, lime juice and Siracha sauce. Spread cut sides of each roll with mayonnaise mixture. Top bottom bun with lettuce, tomato, burger, avocado and bun top. Serves 4.
Chef Christina Machamer
It’s not just any California-style burger from San Francisco chef and sommelier Christina Machamer. The winner of “Hell’s Kitchen” on FOX created the California Turkey Burger infused with spices and topped with veggies and cheese.
Pimento Turkey Burgers
Chef Lamar Moore
Total Time: 30 mins Serves: 4
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 slices cheddar cheese
16 pickle slices
4 brioche buns, split and toasted
¼ cup pimento cheese
Instructions
Divide ground turkey into 4 portions and shape into patties. Prepare grill for high direct heat. Grill burgers 8 to 12 minutes, turning once. Always cook to well-done, 165°F as measured by a meat thermometer. During last 2 minutes of cooking, top each burger with 2 cheese slices. Place 5 pickle slices on each bun bottom. Top with burger, pimento cheese and bun top. Serves 4.
Chef Lamar Moore
At Chicago’s Swill Inn, patrons will soon find the Pimento Turkey Burger on the menu of Lamar Moore, a noted chef, restaurateur and TV personality.
Spiced Turkey Burger
Chef Vanessa Cantave
Total Time: 30 mins Serves: 4
Ingredients
1 onion, chopped
2 tablespoons oil
2 tablespoons mayonnaise
1 teaspoon lime juice
½ teaspoon grated lime zest
½ cup loosely packed parsley, chopped
2 cloves garlic
1 teaspoon Adobo seasoning
1 teaspoon garlic salt
¼ teaspoon allspice
¼ teaspoon red pepper flakes, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 potato buns, split and toasted
1 avocado, peeled and sliced
Instructions
In skillet over medium heat, sauté onion in oil 7 minutes or until tender. Remove from heat and cool 15 minutes. In small bowl, combine mayonnaise, lime juice and lime zest. Cover and refrigerate. In bowl of food processer, combine parsley, cooled onions, garlic, adobo seasoning, garlic salt, allspice and red pepper flakes. Pulse mixture until a coarse paste is formed. In bowl, combine ground turkey and onion mixture. Divide mixture into 4 portions and shape into patties. Prepare grill for high direct heat. Grill burgers 8 to 12 minutes, turning once. Always cook to well-done, 165°F as measured by a meat thermometer. Place burgers on buns bottom. Top with avocado and lime mayonnaise. Serves 4.
Chef Vanessa Cantave
Stirred by her Haitian heritage and inspired by her father, New York City chef and entrepreneur Vanessa Cantave of Yum Yum Catering & Events is serving up the Spiced Turkey Burger with Avocado.
Bacon Wrapped Burger
Chef Kenneth Temple
Total Time: 30 mins Serves: 4
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¼ cup plain panko breadcrumbs
2 tablespoons half-and-half cream
1 tablespoon Worcestershire sauce
1 ½ teaspoons pepper
1 ½ teaspoons garlic powder
1 teaspoon salt
1 ½ teaspoons cayenne pepper
12 slices JENNIE-O® bacon
1 cup mayonnaise
2 jalapeno peppers, charred, peeled, and diced
4 hamburger buns, split and toasted
1 (8-ounce) package WHOLLY® Guacamole classic dip
Instructions
Prepare grill for high direct heat cooking. In bowl, combine ground turkey breadcrumbs, cream, Worcestershire sauce, pepper, garlic powder, salt and cayenne pepper. Divide mixture into 4 portions and shape into patties. Grill burgers 1 minute on each side; remove from grill. Lay 1 bacon strip horizontally and 1 bacon strip vertically over top of each burger; weave remaining bacon slice between other bacon slices to form a lattice on burger top; wrap bacon ends under burger. Grill 6 to 8 minutes, turning once. Always cook to well-done, 165°F as measured by a meat thermometer. In bowl, combine mayonnaise and jalapeno pepper. Spread mayonnaise mixture on cut sides of buns. Place burger on bun bottom, add a dollop of guacamole and cover with bun top. Serves 4.
Chef Kenneth Temple
Chef Kenneth Temple, a New Orleans native, winner of Food Network’s “Chopped” and cookbook author, created the Bacon Wrapped Turkey Burger with Guacamole and Jalapeno Mayo for fans of the Jennie-O® brand.
Guacamole Turkey Burger
Chef Ron DeSantis
Hands-on Time: 30 mins Total Time: 50 mins Serves: 6
Ingredients
1 onion, chopped
2 tablespoons olive oil
4 tablespoons white vinegar
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (8-ounce) package WHOLLY® Guacamole classic or spicy dip
2 tomatoes, cut into thick slices
as desired salt and pepper
1 head iceberg lettuce, cut into ¼-inch thick slices
6 hamburger buns, split and toasted
as desired sour cream aioli (recipe follows)
Instructions
In large skillet over medium-high heat, cook onion in olive oil 5 minutes or until tender. Add vinegar and cook 1 to 2 minutes or until liquid has evaporated. Place in bowl; cover and chill. Prepare grill for high direct heat cooking. In bowl, combine ground turkey, chilled onions and guacamole; mix well. Divide mixture into 6 portions and shape into patties. Place on baking sheet and freeze 20 minutes. Place patties on grill. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Season tomato slices with salt and pepper. Grill 2 minutes on one side only. Place lettuce on bun bottom. Top with burger, aioli, tomato and bun top. Serves 6. Sour Cream Aioli: In small bowl, combine ½ cup mayonnaise, ¼ cup sour cream and 1 clove minced garlic.
Chef Ron DeSantis
Award-winning Certified Master Chef Ron DeSantis, principal advisor of the consulting firm CulinaryNXT and a writer, delivers something unexpected with the Guacamole Turkey Burger topped with Sour Cream Aioli and featuring a guacamole-infused, handmade ground turkey patty.
