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Pineapple Teriyaki Turkey Burger
Andre Lewis

Pineapple Teriyaki Turkey Burger

Fresh pineapple can overwhelm a turkey burger, so one browned ring and a glossy homemade teriyaki glaze are enough. The sauce thickens before it touches the meat. Cook the ground turkey to 165°F, then glaze it off direct heat so the sugar doesn't scorch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/3 cup low-sodium soy sauce
  • 3 tbsp water
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 garlic clove finely grated
  • 1 tsp cornstarch
  • 1 1/2 lbs ground turkey
  • 1/3 cup panko breadcrumbs
  • 1 large egg beaten
  • 1/2 tsp kosher salt
  • 4 fresh pineapple rings
  • 4 sesame hamburger buns
  • 1 cup shredded cabbage

Method
 

  1. Whisk the soy sauce, water, brown sugar, rice vinegar, ginger, garlic and cornstarch in a small saucepan.
  2. Simmer the teriyaki sauce for 2 to 3 minutes until glossy and thick enough to coat a spoon.
  3. Mix the turkey with the panko, egg and salt gently and shape 4 patties with damp hands.
  4. Cook the patties in a lightly oiled skillet over medium heat for 6 to 7 minutes per side until the centers reach 165°F.
  5. Move the patties off the heat and brush each with 1 tablespoon teriyaki sauce.
  6. Sear the pineapple rings in the same skillet for 1 to 2 minutes per side until browned at the edges, then toast the buns.
  7. Build each burger with cabbage, one glazed turkey patty, one pineapple ring and another spoonful of teriyaki sauce.