Thursday, February 16, 2012

Teriyaki Turkey Burgers with Grilled Pineapple

This recipe is adapted from an old issue of Redbook magazine (June 2002, to be exact), but it isn’t archived on their website. The Engineer and I made these on our grill recently, and we both really liked them. We omitted the red onion slices and decided to make the pineapple slices ¼-inch thick next time, so that they’re easier to bite through. I’m a big proponent of using fresh pineapple, though, because I used to think I didn’t really like pineapple when all I was eating was canned – now I love the fresh stuff. You can definitely “cheat” and buy a fresh one that’s been peeled and cored for you, especially if that’s all your store carries. Incidentally, slices of fresh pineapple basted with vanilla bean paste and grilled are an excellent dessert!

3 oz Tofutti cream cheese
½ cup coarsely chopped scallions
6 Tbsp teriyaki sauce (such as Kikkoman brand)
1 ½ lb ground turkey breast
1 egg white
1/3 cup plain breadcrumbs
4 ¼-inch slices peeled, cored fresh pineapple
4 kaiser rolls
slices of red onion

Heat grill to high. Process cream cheese, scallions and 4 Tbsp of the teriyaki sauce in a food processor until smooth; transfer cream cheese mixture to a large bowl. Add turkey, egg white, and breadcrumbs and stir to mix well. Form into 4 patties; grill until cooked through, 10 minutes.

Meanwhile, place pineapple slices on grill and brush them with remaining teriyaki sauce; grill, turning occasionally, until well browned, 10 minutes. Grill rolls, cut side down, until toasted, 1 minute. Serve burgers on rolls with grilled pineapple slices and red onion slices.

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