Grilled Turkey Burgers With Pineapple Salsa Recipes

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:

• 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:

• Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
• Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
• When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
• Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
• Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.