Teriyaki Burgers With Grilled Pineapple

Ben and i've a new addition to our family: a real, grown-up grill! It become just added ultimate week, and my immediately reaction become to devise two BBQ dinners,  nights in a row. at the menu for both: Teriyaki Burgers with Grilled Pineapple.

For the rest of the menu, we’ll be having this Grilled Corn Salad (FAVE), sliced watermelon, and my favored blackberry crisp for dessert. not anything is fussy. the whole thing is scrumptious. Isn’t summer food the high-quality?

Although our grill is new, this family isn't any stranger to burgers, particularly burgers made with floor chook and turkey. i really like that they may be leaner than pork burgers and, if achieved well, may be just as pleasurable.

In case your enjoy with turkey burgers up to date has been bland patties that are extra harking back to a hockey percent than a juicy burger worth of its bun, those Teriyaki Burgers will change your mind. They’re candy and tangy, lots wet, and positive to delight even the staunchest of beef eaters.

INGREDIENTS:

FOR THE 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 teriyaki sauce below
•  1 red onion — cut into 1/2-inch-thick slices
•  Whole wheat hamburger buns — for serving

FOR THE TERIYAKI SAUCE:

•  1/4 cup reserved pineapple juice — from canned pineapple above
•  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

INSTRUCTIOS:

1. Prepare the teriyaki sauce: In a small saucepan over medium warmness, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. cover and bring to a boil. as soon as boiling, dispose of the lid and cook dinner for 1 minute, stirring continuously. at the same time as you await the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. once the sauce is boiling, add the slurry, then stir to mix. prepare dinner for 1 additional minute, until the sauce starts to thicken. put off from warmth.
2. In a huge mixing bowl, integrate the floor turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. blend simply till combined, and be cautious now not to compact the beef. shape into 4 three/four-inch-thick patties. region inside the refrigerator for 30 minutes.
3. Set aside a number of the final teriyaki sauce for serving, reserving the relaxation for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the earrings of pineapple and purple onion slices until caramelized and gentle, about 3 mins in line with facet for the pineapple and four mins for the purple onion. Grill the burgers for 4 minutes on the primary side, flip, then brush with  sauce. Grill four minutes, then turn once more and brush the opposite aspect with sauce. continue cooking till the burgers are cooked thru and reach an inner temperature of one hundred sixty to 165 degrees F, about 10 minutes overall. do away with to a plate, cowl, and permit rest five minutes. If preferred, grill the buns.
4. Serve the burgers inner of the buns, brushed with reserved sauce and crowned with grilled pineapple and red onion.

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