Monday, June 23, 2014

Knife and Fork Hawaiian Turkey Burgers


I've been on quite the slider kick lately. In the past few weeks I've made Peanut Butter Jalapeno Sliders, Candied Jalapeno Cheddar Sliders, Thai Chicken Sliders, and now these.  These weren't originally meant to be naked aka bunless, but coming home only to find that my pretzel buns had taken on a greenish tint of mold just didn't seem appetizing. So, I carried on with my plan, but make them a little larger than a normal slider, and ate them knife and fork style. The grilled pineapple adds a great sweet depth to the burgers and a little pineapple teriyaki sauce never hurt anyone.

I just want to thank each and every one of you who has voted for me in the Battle of the Blogs. If you haven't voted yet, or lost the link, you can find it here. Remember, voting goes until July 28th and votes are UNLIMITED!

http://www.arizonafoothillsmagazine.com/battle-of-the-blogs/voting/9.html?msg=voted

Knife and Fork Hawaiian Turkey Burgers

Ingredients:
  • 1 lb. ground turkey
  • 1/2 jalapeƱo, minced
  • 1 tbsp. cilantro, chopped
  • 1 tsp. sriracha
  • 1 tbsp. gluten-free soy sauce
  • salt and pepper to taste
  • 4 slices bacon, cooked and cut in half
  • 4 pineapple rings
  • 4 slices cheddar cheese
Pineapple Teriyaki Sauce:
  • 1/2 tbsp. corn starch
  • 1/4 cup cold water
  • 1/4 cup gluten-free soy sauce
  • 1/2 cup pineapple juice
  • 2 tbsp. coconut palm sugar
  • 1 tbsp. honey
  • 1/2 tsp. freshly grated ginger (or 1/4 tsp. dried ginger)
  • 1 garlic clove, minced

In a medium mixing bowl, add the ground turkey, jalapeƱo, cilantro, sriracha, soy sauce, salt, and pepper. Mix until just combined, then form into 4 patties. Set aside while you make the pineapple teriyaki sauce. 

To make the pineapple teriyaki sauce whisk together all of the ingredients in small sauce pan. Heat over medium heat until it comes to a bubble. Lower to simmer and cook for about 12 minutes until it thickens and reduces. 

Meanwhile, heat your grill to high and cook burgers for 3-4 minutes on each side until cooked through, but still moist. Place a slice of cheddar on each patty and set aside to rest while you cook the pineapple. Brush a little coconut oil on the grill and grill pineapple slices for 2 minute on each side until grill marks are on both sides and the pineapple slightly caramelizes. 

To serve place some lettuce on the bottom of your plate. Top with a cheesy burger patty, 2 bacon halves, and a slice of grilled pineapple. Serve with a knife and fork. 


2 comments:

  1. The greenish tint of mold didn't look appetizing?? I heard eating mold builds up your immune system. ...that's a joke, don't eat the mold. Eat these by less burgers instead cause they look delisssshhhh :) :)

    ReplyDelete
  2. I'm making these tonight for me and Matt! I have a pinapple laying around and some lean beef, you've inspired me :)

    ReplyDelete

 

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