Teriyaki Turkey Burgers With Grilled Pineapple Slices Recipes

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

Steps:

• 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 4 patties., On a lightly oiled 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 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.

Steps:

• In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes. , Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

Steps:

• 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.

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• *Tip: To make 4 servings, use 1 can (8 oz.) DOLE Pineapple Slices and cut remaining ingredients in half.