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:
- 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.
- 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.
- Complete Instructîons at wellplated.com