Pizza Burger USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Pizza Burger recipe features lean ground turkey cooked in a tasty tomato sauce and served on a whole grain roll. Check out our new twist on an old school favorite!
One sandwich provides 2 oz equivalent meat/meat alternate, ⅛ cup red/orange vegetable, ⅛ cup additional vegetable, and 1.75 oz equivalent grains.
2.60 from 10 votes

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  • Place ground turkey in a large stock pot. Heat uncovered over high heat for 5–8 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain turkey in a colander. Return meat to heat.
  • Add onions, garlic powder, salt, pepper, basil, oregano, marjoram, and thyme. Stir well. Cook uncovered over medium–high heat for 1–2 minutes, stirring occasionally.
  • Add water and tomato paste. Heat uncovered over medium–high heat for 2–3 minutes, stirring frequently.
  • Reduce heat to medium. Simmer uncovered for 5 minutes.
  • Pour 3 qt (about 4 lb 14½ oz) pizza burger mixture into a steam table pan (12′′ x 20′′ x 2½′′).
    Set aside for step 9.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Place bottom half of each bun on a sheet pan (18′′ x 26′′ x 1′′).
    For 50 servings, use 4 pans.
    For 100 servings, use 8 pans.
  • Using a No. 8 scoop, portion ½ cup (about 3⅕ oz) pizza burger mixture onto bottom half of each bun.
  • Sprinkle about 2 Tbsp (½ oz) cheese over each sandwich.
  • Place top half of bun on top of each sandwich.
  • Bake: Conventional oven: 400 °F for 8 minutes.
    Convection oven: 350 °F for 6 minutes.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 sandwich.


Nutrition Facts
Pizza Burger USDA Recipe for Schools
Amount Per Serving 1 sandwich
Calories 242 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 442mg19%
Potassium 271mg8%
Total Carbohydrate 27g9%
Dietary Fiber 4g17%
Total Sugars 5g6%
Protein 16g32%
Vitamin D 42IU280%
Calcium 237mg24%
Iron 4mg22%
*Marketing Guide
50 Servings:
Mature onions: 1 lb 4 oz
100 Servings:
Mature onions: 2 lb 8 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 10 lb
About 1 gal 1 qt/50 sandwiches
100 Servings:
About 20 lb
About 2 gal 2 qt/100 sandwiches