SOURCE: National Turkey Federation

National Turkey Federation

June 20, 2012 15:34 ET

Award-Winning Chef Upgrades Grilling Season With Turkey

NEW YORK, NY--(Marketwire - Jun 20, 2012) - Grilling season just got healthier with the addition of one perfect protein that is sure to be the new favorite summer treat -- the turkey burger. Mark Bucher, founder and executive chef of the award-winning restaurant company, BGR: The Burger Joint, creates the Ultimate Turkey Burger to provide a flavorful, healthy meal.

"Replacing high-fat ground meats with turkey allows families to enjoy their favorite foods while reaping the benefits of consuming fewer calories, fat and cholesterol," said Sherrie Rosenblatt, National Turkey Federation (NTF) spokesperson. "Anything made with other ground meats can be upgraded with ground turkey and taste isn't sacrificed for healthy eating."

Turkey is nutritious, low in fat, versatile and available in a wide variety of different cuts and products. The naturally mild taste of turkey also combines readily with different seasonings, making it an ideal choice as a substitute for higher-fat meats in favorite recipes and as a complement to other foods on the plate. However, it was more than these attributes that led to the creation of the Ultimate Turkey Burger.

Bucher has been taking advantage of turkey's nutrient-rich profile for years. To provide his patrons with a healthy alternative, Bucher upgraded his restaurants' menu with the addition of a turkey burger.

"When I set out to create juicy, flavorful turkey burger for BGR, I had to find ways to keep it moist and flavorful," said Bucher. "My Ultimate Turkey Burger recipe includes fresh herbs, like rosemary and thyme, and blue cheese crumbles to add moisture and flavor."

Bucher's recipe combines ground turkey, fresh herbs and Portobello mushroom caps that are grilled to perfection. The patties are then placed on brioche buns and topped with lettuce, tomato and sliced onion. As with all fresh products, NTF and Bucher remind at-home chefs to follow good food safety practices. They also remind consumers that turkey should be cooked to an internal temperature of 165 degrees F as measured by a food thermometer.

To view the Ultimate Turkey Burger recipe, visit

About National Turkey Federation

The National Turkey Federation is the national advocate for all segments of the turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. For more information, please visit:

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