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
- 1/2 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
- 1 tablespoon chopped green onion
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons chopped ginger
- to taste salt and pepper
- 4 rice wrappers
- for frying vegetable oil
- 4 bao, split and toasted
- as desired hoisin sauce
- 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.
Cucumber Salad: In bowl, combine 1 cup thinly sliced cucumber, ¼ cup julienned carrot and 1 tablespoon julienned red bell pepper. Toss with 2 tablespoon rice vinegar.
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Chef Chris Cheung
Chef Chris Cheung is a New York native and grew up in the heart of Chinatown. He was brought up around great Cantonese food and this is where he undoubtedly picked up his affinity for Chinese cuisine. Chris competed on The Food Network’s “Next Great Chef,” and on Esquire’s “Knife Fight.” He had the privilege being Anthony Bourdain’s guide to New York City’s Chinatowns on the hit show “No Reservations.”
California Turkey Burgers
- 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
- 1/4 cup mayonnaise
- 1/4 cup crushed butter crackers
- 1 egg
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced poblano pepper
- 1 tablespoon chopped cilantro
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- A pinch of cayenne pepper
- 2 tablespoons canola oil
- 4 slices pepper jack cheese
- 4 tablespoons mayonnaise
- Zest of 1 lime
- 2 teaspoons lime juice
- 2 teaspoon siracha 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.
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Meet Chef Christina Machamer
A rising star in the food and wine world, Chef Christina was the winner on the fourth season of “Hell’s Kitchen” and went on to work side by side with Chef Gordon Ramsay in his restaurant in West Hollywood. After that she assisted Chef Thomas Keller in the opening of Bouchon Bistro in Beverly Hills. She now resides in Napa Valley and has become a certified sommelier.
Pimento Turkey Burgers
- 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
- 8 slices cheddar cheese
- 16 pickle slices
- 4 brioche buns, split and toasted
- 16 ounces 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.
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Meet Chef Lamar Moore
Chef Lamar Moore is a graduate of the Hormel Foods CEIP program and chef-partner at Chicago’s newly opened barbeque joint, Swill Inn. He has appeared on Food Network’s “Chopped” and starred in Bravo TV’s first season of “Welcome to Waverly.”
Spiced Turkey Burger with Avocado
- 1 onion, chopped
- 2 tablespoons oil
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1/2 teaspoon grated lime zest
- 1/2 cup loosely packed parsley, chopped
- 2 cloves garlic
- 1 teaspoon Adobo seasoning
- 1 teaspoon garlic salt
- 1/4 teaspoon allspice
- 1/4 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.
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Meet Chef Vanessa Cantave
Vanessa Cantave left a flourishing career in advertising to pursue her lifelong love of cooking. The co-founder and executive chef of Yum Yum Catering and Events earned her degree at the French Culinary Institute and cut her teeth at the noted Daniel in Manhattan, under the watch of Chef Daniel Boulud. Chef Vanessa won “Rocco’s Dinner Party” and has appeared on a number of other television shows.
Bacon Wrapped Turkey Burger with Guacamole and Jalapeno Mayo
- 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
- 1/4 cup plain panko breadcrumbs
- 2 tablespoons half-and-half cream
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 12 slices JENNIE-O® bacon
- 1 cup mayonnaise
- 2 jalapeno peppers, charred, peeled and diced
- 4 hamburger buns, split and toasted
- 1 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.
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Meet Chef Kenneth Temple
Chef Kenneth runs a personal dining business for sports and entertainment superstars. He has cooked for NFL and NBA players, celebrities, politicians, Grammy Award-winning artists, and Hollywood movie producers. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean influence — it’s something that Chef Kenneth calls “Southern Creole.”
Guacamole Turkey Burger with Sour Cream Aioli
- 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.
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Meet Certified Master Chef Ron DeSantis
Certified Master Chef Ron DeSantis is at heart a passionate culinarian. Growing up in his family’s local grocery store surrounded by old-world Italian ingredients, Chef Ron began his food immersion. After cooking in the U.S. Marines, Ron’s culinary career shifted into high gear when he graduated from one of the world’s premier culinary colleges, The Culinary Institute of America. Ron has received many citations during his professional career, including the highly regarded certification of master chef by the American Culinary Federation.