Homemade teriyaki sauce makes these turkey burgers irresistible. The sweet and salty sauce pairs well with the spicy burgers and cool, refreshing pineapple slices. It doesn’t matter what season it is, it’s always a good time to grill!
- 1 lb Ground Turkey
- 4 Buns or Rolls
- 1/2 cup (or more) Panko Breadcrumbs
- 1/2 Poblano Pepper
- 1 Thai Dragon Chile
- 1/4 cup Chives
- 1 (scant) tsp Fresh Ginger (or 1/8 tsp Ground Ginger)
- 4-8 Pineapple slices and 1/4 cup reserved Pineapple Juice
- Optional: 4 slices Cheddar Cheese
For Teriyaki Sauce:
- 1 clove Garlic (minced)
- 1 tsp Ginger (minced)
- 1/4 cup Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Brown Sugar
- 1 tsp Cornstarch
- 3 tbsp Water, divided
Here’s what I did:
Combine the ground turkey with the panko breadcrumbs and minced poblano, Thai dragon chile and chives. Add in the fresh minced ginger and 1/4 cup pineapple juice from the can of slices. Form into four even sized patties.
Cook the burgers on a pre-heated grill for about 5-6 minutes per side.
Meanwhile make the teriyaki sauce. Whisk the cornstarch with one tablespoon of water until completely dissolved. In a small pot, add the rest of the ingredients, including the other two tablespoons of water, stirring over medium heat until combined. Add the cornstarch mixture. Heat over low, stirring frequently, until thickened, about 10 minutes.
Toast the buns and the pineapple slices on the grill during the last few minutes of cooking the burgers.
Brush the burgers with the teriyaki sauce in the last two minutes of cooking on the grill (right before you add the cheese) and again when they come off the grill.
Place a burger on the bottom half of each bun and top with pineapple slices and more teriyaki sauce if desired.