Hawaiian Turkey Burger
Created by Kchurchill5 on February 1, 2012
- Servings: 4
- Prep Time: 15-45m
- Cook Time: 10-15m
- Recipe #4458
Ingredients
- 1 (15 ounce) can pineapple rings in their own juice (reserve all the juice as it will be used 3 different ways; in the burger, mayo and the glaze)
- Burger:
- 1 pound ground turkey (ground beef can be substituted)
- 4 sweet Hawaiian Sandwich Rolls (Kings Hawaiian is what I use, or any sweet roll will work)
- 1/2 cup red pepper, diced very fine
- 1/2 cup scallions, diced very fine (white and green parts)
- 1/2 cup fresh bread crumbs
- 1/4 cup pineapple juice (reserved from the can of pineapple slices/rings)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hawaiian Mayo:
- 8 tablespoons mayonnaise (no Miracle Whip, you could always use 1/2 mayo and 1/2 yogurt
- 1 teaspoon pineapple juice (reserved)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon garlic, minced
- 1 tablespoon scallions, minced (white and green parts)
- Glaze:
- 1/4 cup teriyaki sauce
- 1/8 cup pineapple juice (reserved)
- Toppings:
- 1 medium onion, cut in 4 thick slices
- 4 pineapple slices/rings
- 4 lettuce leaves
How to Make
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Step 1: Burger ... I like to make these ahead, and then freeze for 15-20 minutes to firm up. To me, just that little bit of freezing time really helps to hold the burger together, and makes it easier to cook. It also allows me to get other parts of the dinner started. Add all the ingredients in a large bowl, except the turkey, and mix well. Then add in the turkey and mix to combine. Don't over mix as it can cause the burger to be tough. Make the patties, and then press a "dimple" in the top of the burger in the center with your thumb and transfer to a baking sheet lined with parchment or foil - freeze for 15-20 minutes. They can also be refrigerated. Pressing the dimple in the burger prevents them from "puffing" up and they cook more evenly. I often make these 4 or more hours ahead, cover with plastic wrap and just keep in the refrigerator. This works great for a party. Prep time includes freezing them before grilling.
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Step 2: Mayonnaise ... Add all the ingredients and mix well. Cover with plastic wrap and refrigerate. I like to make this a few hours ahead if the time allows.
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Step 3: Glaze ... Mix the teriyaki and pineapple juice together and set that to the side as well. Now you are all ready to start grilling.
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Step 4: Grilling ... Make sure to oil your grill, whether it be your outdoor or indoor grill or a saute pan, then bring to medium high heat. Add the burgers and grill on the first side a good 5-6 minutes. Don't try to flip the burgers until they release easily from the grill. If they are still sticking, they are not ready to be flipped. Before you flip them the first time, brush the top with the glaze; then after you flip them - brush the glaze on again. That should use up most of the glaze.
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Step 5: Buns, Onions and Pineapple ... As the burgers cook, toast the buns - if you want - on the grill or under your broiler. Also, add the onions and pineapple to the grill and cook 1-2 minutes per side for the pineapple, a few more minutes for the onion. You want a few grill marks, but still firm.
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Step 6: Burger ... Spread some of the mayo on your bottom bun, top with the lettuce, then the burger, pineapple, onion, then a bit more mayo on the top bun.
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Step 7: Serve ... Spicy sweet potato fries are the perfect side for this, or a spicy slaw. ENJOY! One note: You can easily add cheese or tomato to this burger as well, but I prefer it without.
Nutritional Facts
- Serving Size: 1 (1031.1 g)
- Calories 1030.2
- Total Fat - 37.7 g
- Saturated Fat - 7.1 g
- Cholesterol - 74 mg
- Sodium - 2438.2 mg
- Total Carbohydrate - 128.7 g
- Dietary Fiber - 12.9 g
- Sugars - 49.8 g
- Protein - 47.8 g
- Calcium - 446.6 mg
- Iron - 6.6 mg
- Vitamin C - 47.9 mg
- Thiamin - 0.7 mg