Teriyaki Turkey Burgers With Grilled Pineapple Slices
.
Yield
6 servingsPrep
10 minCook
5 minReady
2⅓ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground turkey
|
|
| 2 | cups |
carrots
grated |
|
| 1 | tablespoon |
ginger
fresh, grated |
|
| ½ | cup |
onions
minced |
|
| 1 | cup |
teriyaki sauce
|
|
| 16 | ounces |
pineapple, canned with juice
crushed, not syrup |
|
| 4 | each |
buns
whole grain |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground turkey
|
|
| 473 | ml |
carrots
grated |
|
| 15 | ml |
ginger
fresh, grated |
|
| 118 | ml |
onions
minced |
|
| 237 | ml |
teriyaki sauce
|
|
| 462.4 | ml/g |
pineapple, canned with juice
crushed, not syrup |
|
| 4 | each |
buns
whole grain |
*
|
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.
