My Husband and I love to grill, so hamburgers are often on the menu. This recipe uses ground turkey instead of beef. Topped with pineapple slices, the burgers are moist and juicy. —Babette Watterson of Atglen, Pennsylvania
- 1 can (8 ounces) sliced pineapple
- 1/2 cup dry bread crumbs
- 1/2 cup sliced green onions
- 1/2 cup chopped sweet red pepper
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1 pound lean ground turkey
- 1/4 cup reduced-sodium teriyaki sauce
- 4 sesame hamburger buns
- Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use); set pineapple aside. In a large bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey over mixture and mix well. Shape into four patties.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until a meat thermometer reads 165° and juices run clear.
- Grill pineapple slices for 2 minutes on each side, basting occasionally with teriyaki sauce. Warm buns on grill; top each with a burger and pineapple slice. Yield: 4 servings.
Originally published as Hawaiian Turkey Burgers in Light & Tasty June/July 2002, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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