Turkey Burgers with Roasted Tomato Jam and Aioli
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 3.5g||18%|
|Total Carbs 19g||6%|
|Dietary Fiber 1g||%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup rice wine vinegar
2 tbsp. granulated sugar
1/2 tsp. salt
1 carrot, peeled and cut into matchsticks
3-inch piece daikon radish, peeled and cut into matchsticks
1/2 English cucumber, thinly sliced
1/3 cup light mayonnaise
1 tbsp. Sriracha
1/3 cup hoisin sauce
6 oz. pate
6 soft hamburger buns
Fresh cilantro sprigs
Whisk vinegar with sugar and salt. Place the carrot, radish and cucumber in a 2 cup jar; pour vinegar mixture over top. Cover and refrigerate for at least 1 hour or up to 3 days. Stir mayonnaise with Sriracha; set aside.
TIP: Substitute red radishes for the daikon.
Prepare turkey burgers according to package directions. Baste with hoisin sauce during the last 5 minutes of cooking.
To assemble burgers, spread pate on the bottom half of each bun. Top with a turkey burger, a dollop of mayonnaise mixture and some drained pickled vegetables. Garnish with sprigs of cilantro.
TIP: Use liverwurst instead of pate.
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