Teriyaki Turkey Burgers With Grilled Pineapple Slices
Submitted by happyzhangbo
Teriyaki turkey burgers with grilled pineapple slices mix ground turkey with ginger, teriyaki-marinated pineapple, and carrot. Topped with teriyaki-glazed grilled pineapple rings.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
2⅓ hrsTeriyaki turkey burgers with grilled pineapple slices are Hawaiian-style grilling with a smart prep trick: the teriyaki marinade gets used twice, once to flavor the crushed pineapple, carrot, onion, and ginger that get mixed into the patties, and again to baste the grilled pineapple rings that go on top.
The grated carrot and crushed pineapple are what save ground turkey from its usual dry-patty fate. Both hold moisture through cooking so the burgers stay juicy even when grilled to well-done (required for ground poultry). Freezing the formed patties before grilling is another quiet secret. Frozen patties hold their shape on the grill grates and release cleanly when they are ready to flip, which is exactly when the edges turn opaque white.
Grill Tips
- Drain the pineapple and carrot mixture well before adding to the turkey. Wet add-ins water down the patties and they fall apart on the grill.
- Freeze the patties for at least an hour. Soft turkey patties stick and tear on grates. Frozen, they sear cleanly and hold their shape.
- Only flip once. The edge-turning-white cue is the right time; flipping early pulls the skin crust off with the spatula.
- Grill the pineapple after flipping the burgers so both finish together. Pineapple only needs about two minutes per side to pick up grill marks and deep caramel sweetness.
Variations
- Swap ground turkey for ground chicken or a lean beef-pork blend.
- Use fresh pineapple rings brushed with the reserved teriyaki for a brighter, tangier slice.
- Top with a slice of pepper jack cheese and a smear of Sriracha mayo for heat.
Ingredients
Directions
Drain crushed pineapple; combine drained pineapple with carrots, onions, ginger and teriyaki sauce.
Allow to marinate one hour.
Strain the carrots, pineapple and onions, reserving the teriyaki mixture.
Add the strained carrots, pineapple and onions to the turkey meat.
Mix thoroughly.
Form the mixture into even patties and freeze until ready to grill.
Drain the juice from the sliced pineapple, replace it with the reserved teriyaki mixture.
Allow to marinate for an hour or more.
Grill frozen patties on medium heat, flip when patty turns white around the edges.
After flipping, begin grilling marinated pineapple slices about two minutes on each side.
When patty is well done, stack on a bun with two grilled pineapple slices and serve.
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