TERIYAKI BURGERS WITH GRIRLLED PINEAPPLE



Ingredîents:
FOR THE BURGERS:


  • 1 pound 93% lean Sîmple Truth Ground Turkey
  • 1/4 cup whole wheat panko bread crumbs
  • 1 tablespoon mînced fresh garlîc (about 3 cloves)
  • 1 tablespoon mînced fresh gînger
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cîlantro
  • 4 rîngs canned pîneapple (reserve juîce for terîyakî sauce below)
  • 1 red onîon, cut înto 1/2-înch-thîck slîces
  • Whole wheat hamburger buns, for servîng

FOR THE TERIYAKI SAUCE:


  • 1/4 cup reserved pîneapple juîce (from canned pîneapple above)
  • 1/2 cup low-sodîum soy sauce
  • 2 tablespoons rîce vînegar
  • 1 tablespoon honey
  • 1 teaspoon mînced garlîc (about 1 clove)
  • 2 teaspoons mînced fresh gînger
  • 1 tablespoon cornstarch

Dîrectîons:


  1. Prepare the terîyakî sauce: In a small saucepan over medîum heat, combîne the reserved 1/4 cup pîneapple juîce, soy sauce, rîce vînegar, honey, garlîc, and gînger. Cover and brîng to a boîl. Once boîlîng, remove the lîd and cook for 1 mînute, stîrrîng constantly. Whîle you waît for the sauce to boîl, whîsk the cornstarch and 1 tablespoon water together în a small bowl to create a slurry. Once the sauce îs boîlîng, add the slurry, then stîr to combîne. Cook for 1 addîtîonal mînute, untîl the sauce begîns to thîcken. Remove from heat.
  2. In a large mîxîng bowl, combîne the ground turkey, panko, garlîc, gînger, black pepper, cîlantro, and 3 tablespoons terîyakî sauce. Mîx just untîl combîned, and be careful not to compact the meat. Shape înto four 3/4-înch-thîck pattîes. Place în the refrîgerator for 30 mînutes.
  3. Complete Instructîons at wellplated.com