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Greek Turkey Burger
Recipe Yield: 

Foster Farms Mediterranean Turkey Burger, topped with a creamy feta spread, pepperoncini, olive tapenade, cucumber carrot slaw, wrapped in a warm pita. Served with a tomato, olive, mozzarella salad.
12  each  Foster Farms Mediterranean Turkey Burgers
12  each  Thick whole-wheat pita pockets
8  oz  Feta Cheese
1 1/2  cup  Greek Yogurt or Sour Cream
10  each  Pepperoncinis, diced
3/4  tsp  Freshly ground black pepper
   In a blender, combine cheese and Greek yogurt. Blend together, adding a few tablespoons of water to loosen the mixture. Add t
  • Olive Tapenade: Extra Virgin Olive Oil 1/4 cup, plus 2 Tbsp. Lemon Juice 1/4 cup Garlic cloves, minced 2 each Basil leaves, chopped 8 each Capers 3 Tbsp. Pitted olives (Nicoise, picholine, kalamata) 2 ½ cups Combine all ingredients into a food processor. Process for several seconds until blended.
  • Cucumber Carrot Slaw: Cucumbers, peeled 2 each Carrots, peeled 2 each Red Wine Vinegar 2 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Kosher salt 1/4 tsp. Freshly ground black pepper 1/4 tsp. Using a mandoline, or a knife cut the cucumber and carrot in half and then into thin strips to make a slaw. In a bowl, add the remaining ingredients and reserve.
  • For the turkey burgers Cook the turkey burgers from frozen, flipping twice for about 5 minutes, or until you reach an internal temperature of 165 degrees.
  • To assemble the sandwiches: Warm the pitas in a microwave or oven (wrapped in a wet paper towel). Cut an opening in the pita.Place the cucumber slaw on the bottom Spoon the feta spread onto the turkey burger, then the tapenade. Place the turkey burger inside, and serve.
  • Serve with a tomato, olive, mozzarella salad.
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