From: Executive vice president Tom Meyer, Clyde's Restaurant Group, Metro Washington, DC. Yield: 44 servings.
⅔ cup honey
1 Tbsp. kosher salt
1 tsp. black pepper
1⅔ cups olive oil
⅓ cup sesame oil
1⅓ cups rice wine vinegar
2 tsp. dry mustard
¾ tsp. peeled and minced fresh ginger
10 medium cucumbers, peeled, seeded, julienned
3 medium-large carrots, peeled and julienned
3 large red peppers, seeded and julienned
8 scallions, diced
to taste, salt and freshly ground black pepper
3 cups (or as needed) rice wine vinaigrette
1 80-oz. tub creamy peanut butter
1 cup soy sauce
2 Tbsp. peeled and grated fresh ginger
to taste, Tabasco® for desired spiciness
as needed, water to adjust thickness
20 lb. ground turkey
1 bunch cilantro, chopped
4 bunches scallions, chopped
2 bunches fresh basil, chopped
20 oz. bottled sweet chili sauce
4 cups panko crumbs
1 cup blended olive oil
1 cup Thai green curry paste
44 hamburger buns, split and toasted
as needed, sweet chili sauce (bottled)
as needed for garnish, fresh fruit
For vinaigrette: Mix all ingredients with Bermixer (handheld mixer). Yields 4 cups.
For slaw: Mix cucumbers, carrots, red peppers, scallions and salt and pepper together. Add just enough rice wine vinaigrette to lightly coat vegetable mixture. Cover; chill and hold for service.
For peanut sauce: Mix all ingredients together. Cover and hold for service.
For spicy Thai turkey burgers: Mix together all ingredients and form into 8-oz. patties. Cover; chill and hold for service.
For service: Per order, grill turkey patties about 5 inches from heat. Cook to an internal temperature of 165°F. Place cooked patties in toasted buns and top with slaw. Serve with sides of peanut sauce, bottled sweet chili sauce and fresh fruit garnish.