Bacon & Swiss Turkey Burger - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (200 g/7 oz)

Ingredients

	Metric	Imperial
Turkey burger, fully cooked, 85 g	25 each/2.125 kg	25 each/4 lbs 11 oz
Mayonnaise	300 mL	1 1/4 cup
Dijon mustard	75 mL	1/3 cup
Honey	75 mL	1/3 cup
Tomatoes, sliced	375 g	13.2 oz
Green leaf lettuce, break into leaves	100 g	3.5 oz
Swiss cheese, sliced	290 g	10.2 oz
Bacon Chips, I inch, RTE	200 g	7 oz
Wholewheat Hamburger buns	25 each	25 each

Preheat convection oven to 325'F/165'C.
Grease a sheet pan and place cooked turkey burgers on the pan not overlapping. Heat for ~10 minutes per side or until the temperatures reaches 165'F/74'C held for a minimum of 15 seconds. Alternatively, grill thawed turkey burgers on a preheated grill top to medium heat and grill for ~3-5 minutes per side or until internal temperature reaches 165'F/74'C.
While the turkey burger is heating, in a small bowl, mix mayonnaise, dijon mustard and honey together. Cover with plastic wrap and hold at <4'C/40'F until ready to assemble burgers at the point of service.
Slice medium-sized tomatoes into slices (15 g tomato slice per burger).
Wash lettuce leaves and break them into 4 g leaf portions to assemble burgers at the point of service.
Place a slice of Swiss cheese (12 g/0.4 oz) on top of each turkey burger and top with 8 g/0.3 oz of bacon chips and place under broiler for 2-3 minutes until cheese melts and is bubbly. Transfer to a 2" deep insert pan with parchment paper between layers of bacon Swiss burgers and cover with lid until service.
At point of service, build turkey burgers. Place 1 Tbsp/15 mL of mayonnaise honey mixture on the bottom of the bun, followed by a lettuce leaf (4 g), then top with tomato slices (15 g/0.5 oz), and finally place turkey burger on top. Place the top back on the bun. Serve immediately.

Serve with french fries and a dill pickle spear (sides not included in the nutritional information).