Grilled Turkey Burgers with Pineapple Salsa

Credit Matt Dunigan (Road Grill)

Burger Mix

• 3 lb(s) ground turkey
• ¼ chopped minced green onion
• 2 tsp minced ginger
• 2 Tbsp chopped Thai basil

Salsa

• ½ a pineapple cored and cut into ¼ inch cubes
• 1 red bell pepper cut into ¼ inch dice
• 2 scallions thinly sliced
• 2 Tbsp small dice red onion
• ½ jalapeno pepper minced (optional)
• 2 Tbsp fresh chopped cilantro leaves
• 1 Tbsp fresh lime juice

Other ingredients

• Salt and pepper
• Oil for brushing
• 6 soft buns

Garnish suggestion: Lettuce, red onion, and mayonnaise

To Make:

Burger Mix
1. In a medium bowl, mix together all burger ingredients and combine evenly.

2. Using your hands, gently form the burgers into 6 patties about ¾ of an inch. Take care not to handle the meat too much to keep temperature as cold as possible at all times.

3. Drizzle oil on both sides of the patties and season the outside with salt and pepper.

4. Place patties into the refrigerator for 30 minutes to set up.

5. Preheat barbeque to medium heat. (350- 375°F) (175C-190°C). Oil grill to prevent sticking.

6. 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.

7. Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish with burgers with lettuce, red onion and mayo if desired.

Salsa 1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

Grilled Turkey Burgers with Pineapple Salsa

Credit Matt Dunigan

• 3 lb(s) ground turkey
• ¼ chopped minced green onion
• 2 tsp minced ginger
• 2 Tbsp chopped Thai basil
• lettuce, red onion and mayo if desired
• Pineapple Salsa

To Make:

1. In a medium bowl, mix together all burger ingredients and combine evenly.

2. Using your hands, gently form the burgers into 6 patties about ¾ of an inch. Take care not to handle the meat too much to keep temperature as cold as possible at all times.

3. Drizzle oil on both sides of the patties and season the outside with salt and pepper.

4. Place patties into the refrigerator for 30 minutes to set up.

5. Preheat barbecue to medium heat. (350- 375°F) (175C-190°C). Oil grill to prevent sticking.

6. 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.

7. Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish with burgers with lettuce, red onion and mayo if desired.

Pineapple Salsa II

• ½ a pineapple cored and cut into ¼ inch cubes
• 1 red bell pepper cut into ¼ inch dice
• 2 scallions thinly sliced
• 2 Tbsp small dice red onion
• ½ jalapeno pepper minced (optional)
• 2 Tbsp fresh chopped cilantro leaves
• 1 Tbsp fresh lime juice

To Make:

1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

Pineapple Salsa

• 4 slices of ripe, fresh pineapple, each about 1/2 inch thick, cored
• 1 small, ripe mango, peeled and roughly chopped
• 1/4 cup roughly chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/2 tsp kosher or sea salt.

To Make:

1. Grill the pineapple slices over direct medium heat, with the lid open until marked and slightly softened, 6-8 minutes, turning once.

2. Remove pineapple from the grill and roughly chop it. Transfer the pineapple to a food processor fitted with a metal blade and add the remaining ingredients. Pulse until the salsa if finely chopped. If it seems too wet, drain in a fine-mesh strainer.

3. Chill in the refrigerator at least 30 minutes.