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| Photo courtesy of my Mac. |
The hubby did great cooking them on the grill, about half an hour. They were really moist and the pineapple blends well with the other flavors.
Polynesian Turkey Burgers
1 lb. ground turkey
2 T. onion, diced fine
1 clove garlic, diced fine
1/8 cup each red and green bell peppers, chopped fine
1/8 tsp. dry mustard
1 T. soy sauce
1 T. Thai sweet chili sauce
1 T. mayonnaise or 1 egg
1/8 cup instant mashed potatoes or crushed soda crackers
salt and pepper
1 can (15 oz.) pineapple slices
Mix turkey, onion, garlic, peppers, soy and Thai chili sauces together with dry mustard. Combine well. Put in airtight container and refrigerate over night (or at least a few hours).
About an hour before grilling, remove meat from refrigerator and add mayonnaise and potato flakes as binder. Add salt and pepper. Gently mix until just combined. Shape into 4 patties and drop on plate. (They will be moist and slightly sticky.) Put plate of patties into freezer for at least half an hour.
Spray grill with cooking spray and preheat to 325 (medium heat). With spatula slide burgers onto grill and cook over direct heat for about 10 minutes per side. Rotate on grill if you have hot spots. Remove to indirect heat for 10-15 minutes more.
Put 1-2 slices of pineapple per burger on grill to heat while burgers are finishing. Flip after 3-4 minutes per side. Remove all from grill and assemble burgers. Spread layer of Thai sweet chili sauce on buns then stack burgers and pineapple slices. Serves 4.
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