Teriyaki Burgers with Grilled Pineapple

Since my friends are coming over at six, and I have exactly ZERO prep work done, my plan is to make a double batch of the teriyaki burger patties, cook half tonight, then keep the rest in the refrigerator for tomorrow.

For the rest of the menu, we’ll be having this Grilled Corn Salad (FAVE), sliced watermelon, and my favorite blackberry crisp for dessert. Nothing is fussy. Everything is delicious. Isn’t summer food the best?

Although our grill is new, this household is no stranger to burgers, especially burgers made with ground chicken and turkey. I love that they are leaner than beef burgers and, if done properly, can be just as satisfying.

If your experience with turkey burgers up to this point has been bland patties that are more reminiscent of a hockey puck than a juicy burger worth of its bun, these Teriyaki Burgers will change your mind. They’re sweet and tangy, plenty moist, and sure to please even the staunchest of red meat 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

Instructions

1. Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for 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 combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
2. In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
3. ........................................

for full instruction please see : www.wellplated.com

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