As promised, here is my recipe for teriyaki turkey burgers! Once you have made my homemade chunky teriyaki sauce, they are really quite simple… But, they don’t taste simple, at all. Don’t you love dishes like that? I know I do!
I made these burgers the first time we used our new grill. They were amazing with my Asian Inspired Cucumber Salad… It was the perfect dinner for a warm night when I didn’t want to heat up my kitchen. I’ll be saving this one for later in the summer because it was a hit with my hubby, too!
I recommend using fresh pineapple for the burgers, but I suppose canned would do. I just think that nothing beats the flavor of fresh pineapple… Especially when it’s grilled! Plus… I have a trick for making fresh pineapple rings, even if you don’t have one of those pineapple core gadgets. I figured it’s about time that I share another one of my kitchen tips!
I’m not much of a gadget person, and I hate when my kitchen drawers are so full of kitchen gadgets that I can barely open or close them. So, I do not own a gadget to core pineapples. Instead, when I want fresh pineapple rings, I simply get out my set of circle shaped cookie cutters. I use one of the small cutters to cut the core out of the centers of the pineapple slices to create pineapple rings. Plus, I think it’s much easier to wash a cookie cutter than one of those gadgets. Just saying!
Now, let’s get to the burger recipe! This recipe makes 4 burgers… I made 2 and popped 2 in the freezer for another quick meal in the future!
Teriyaki Turkey Burgers
- 1 pound lean ground turkey
- 2 tablespoons fresh ginger, minced
- 1 egg
- 1 cup panko bread crumbs
- Pinch Kosher salt
- 1/2 cup chunky teriyaki sauce
- 4 slices pineapple
- Green leaf lettuce
- 4 hamburger rolls
Preheat the grill to medium heat.
In a mixing bowl, gently combine the ground turkey, ginger, egg, bread crumbs, and a pinch of salt. Once the ingredients are combined (don’t over mix!), shape into 4 patties.
Cook the burgers and the pineapple slices on the grill. The burgers will need to cook for about 5 minutes on each side (and must reach 165°F in the center… I recommend using a digital meat thermometer so you’re sure!). In the last few minutes of cooking, baste the burgers on both sides with the teriyaki sauce. Cook the pineapple for the same amount of time, flipping to cook on both sides.
Serve the burgers immediately, topped with the lettuce and grilled pineapple.