Recipes of the Month

Teriyaki Burgers with Grilled Pineapple

Ingredients

Burgers

1 pound 93% lean Simple Truth Ground Turkey
1/4 cup whole wheat panko bread crumbs
1 tablespoon minced fresh garlic (about 3 cloves)
1 tablespoon minced fresh ginger
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
4 rings canned pineapple (reserve juice for sauce)
1 red onion, cut into 1/2-inch-thick slices
Whole wheat hamburger buns, for serving

Teriyaki Sauce

1/4 cup reserved pineapple juice (from pineapple)
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon minced garlic (about 1 clove)
2 teaspoons minced fresh ginger
1 tablespoon cornstarch

Directions

Prepare the teriyaki sauce: In a small sauce¬pan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and one tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.

In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilan-tro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.

Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pine¬apple and red onion.

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