From: Executive vice president Tom Meyer, Clyde's Restaurant Group, Metro Washington, DC. Yield: 44 servings.

Rice Wine Vinaigrette:

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

Slaw:

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

Peanut Sauce:

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

Spicy Thai Turkey Burgers:

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.