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T.G.I. Friday's California Chargrilled Turkey Sandwich

By Todd Wilbur


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Menu Description: "Chargrilled all-white meat turkey burger, served on a toasted whole wheat bun with lettuce, tomatoes, alfalfa sprouts, onions and avocado."

Noting the success of the first T.G.I. Friday's in New York City, a group of fun-loving Dallas businessmen opened the first franchise store. The investors decorated their Dallas T.G.I. Friday's with antiques and collectibles gathered from around the countryside—now all of the Friday's are decorated that way. Six months after the opening of the Dallas location, waiters and waitresses began doing skits and riding bicycles and roller skates around the restaurant. That's also when the now defunct tradition of ringing in every Friday evolved. Thursday night at midnight was like a New Year's Eve party at T.G.I. Friday's, with champagne, confetti, noisemakers, and a guy jumping around in a gorilla suit.

Here's a favorite of burger lovers who don't care where the beef is. It's an alternative to America's most popular food with turkey instead of beef, plus some alfalfa sprouts and avocado to give it a "California" twist.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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Honey Mustard Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon yellow mustard (like French's)
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon distilled vinegar
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  • 1 pound ground turkey (all-white meat if available)
  • Salt
  • Pepper
  • 4 whole wheat hamburger buns
  • Soft butter
  • 4 romaine lettuce leaves
  • 1/2 cup alfalfa sprounts (a handful)
  • 1 medium tomato, sliced
  • 1 to 2 slices white onion
  • 1 ripe avocado, sliced
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Preheat a barbecue or stovetop grill to high heat.

      2. Combine the mayonnaise, mustard, honey, oil, and vinegar in a small bowl. Cover and keep the sauce refrigerated until later.

      3. Divide the ground turkey into four even portions and on wax paper pat out four 1/2-inch thick patties with the same diameter as the buns.

      4. Grill these patties for 6 to 8 minutes per side or until done. Be sure to salt and pepper both sides of each patty.

      5. Prepare the buns by lightly buttering the face of the tops and bottoms, and then grilling them in a hot skillet until brown.

      6. The sandwich is served "open face" so that the customer can put the hot side and the cold side together at the table (remember the McD.L.T?). Build the cold side of the sandwich by inverting the top bun and stacking the ingredients on it in the following order from the bottom up:

      a. top bun (face up)
      b. lettuce leaf
      c. alfalfa sprounts
      d. 1 to 2 tomato slices
      e. 2 onion rings (from separated slices)
      f. 2 avocado slices

      7. Arrange the bottom bun on the same plate. Add the hot ground turkey patty on the face of the bun and serve with honey mustard dressing on the side.

      Tidbits: Some tasty variations of this sandwich include adding slices of cooked bacon, or substituting barbecue sauce for the honey mustard.

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