Turkey Sandwich With Pineapple Salsa Recipes

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 medium bowl, mix together ground turkey, green onion, minced ginger and Thai basil. and combine evenly.
• Using your hands, gently form the burgers into 6 patties about 3/4 inch thick. Take care not to handle the meat too much to keep the temperature as cold as possible at all times.
• Drizzle both sides of patties with oil and season with salt and pepper.
• Place patties in the refrigerator for 30 minutes to set up.
• Preheat barbecue to medium heat (350-375F). Oil grill to prevent sticking.
• Place burgers on the grill and cook for 5-6 minutes per side, or until turkey is cooked through and nice char marks are achieved.
• Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish burgers with lettuce, red onion and mayo if desired.
• SALSA:.
• To prepare the salsa, combine all the ingredients in a medium bowl. mix until all ingredients are evenly combined. Reserve salsa.

Steps:

• Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
• Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.