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Saltimbocca Turkey Burger

The savory turkey patty is complimented by an additional blast of savory and saltiness of cured prosciutto ham, slight bitterness of sauteed baby spinach, crispy red pepper strips, and the tangy and creamy lemon aioli on light grilled sage focacciaia

Serves: 4


  • Heat flat top grill to 350 degrees F.
  • Heat fully cooked patty via flat top grill, char grill, convection oven or fryer to 165 degrees F as measured by meat thermometer.
  • Also grill each side of the sage focaccia rolls just until they pick up some color. About 2-4 minutes.
  • Heat saute pan over medium high heat, and add oil.
  • Saute baby spinach until it just beings to wilt and season to taste.
  • Whisk together mayonnaise, lemon juice, and roasted garlic puree.
  • Place the turkey patty on the botom bun.
  • Top with 1 ounce of prosciutto, 1 ounce of sauteed baby spinach, and 1/2 ounce of crispy red pepper strips.
  • Spread 1 T. of the garlic lemon aioli on the top bun, and place on sandwich.
  • *For preparation by a food preparation establishment only, according to the food code or equivalent


4  each Fully Cooked White Turkey Patty #614725
4  oz Thinly Sliced Prosciutto
12  oz Baby Spinach, Washed and Trimmed Stems
2  oz Crispy Red Pepper Strips
2  oz Mayonnaise
1  T. Lemon Juice
1  T. Roasted Garlic Puree
4  each Sage Foccacia Rolls
 As Needed Vegetable Oil
 As Needed Salt and Pepper

Product used in this recipe can be found in the product section below