Caprese Stuffed Burgers
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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: 20min COOK TIME: 15min
|Serving Per Recipe: 24|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup cooked quinoa
1/4 cup bread and butter pickles, chopped
1 clove garlic, crushed
2 tbsp. ketchup
2 tbsp. yellow mustard
1 large egg, slightly beaten
1/2 tsp. salt
1/4 tsp. black pepper
2 1/2 oz. sharp cheddar cheese, cubed into 24 (1/2-inch) cubes
1 cup store-bought crispy fried onions, crushed
In a large bowl, combine the ground turkey, the cooked quinoa, chopped pickles, garlic, ketchup, mustard, the beaten egg, salt and pepper. Mix well.
Spray a 24 cup mini muffin pan with cooking spray. Spoon 1 tablespoon of the turkey mixture into each cup. Press a cube of cheddar cheese into in the center of the turkey. Spoon another tablespoon of turkey over the cheese and press to cover.
Sprinkle crushed fried onions over the tops of the turkey meatloaf cups.
Bake & Serve
Place the muffin tin into a pre-heated 350°F oven. Bake for 12 to 15 minutes, until turkey is cooked through and the fried onion topping is browned. Turkey is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
TIP: Freeze food in serving sizes. Use 1-quart plastic containers or zip-lock freezer bags. This allows foods to freeze quickly, avoid freezer burn and to defrost only what you need.
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