Skip the bun! The flavors of this island burger are too good to hide between two pieces of bread. This burger is topped with grilled red onions, sweet pineapple, and a simple salsa of corn and avocado.
Let's talk turkey! Ground turkey that is. It's pretty tasteless, don't you think? I usually use it when I make tacos or in chili for a healthier change from ground beef. Though, I do enjoy a turkey burger from time to time. Some turkey burgers can be bland and dry. You need to season them well and be careful not to overcook them. My girlfriend, Jill, makes the best ones with salsa in hers and they are really yummy! I have adopted that way of making them too, but sometimes you like to change it up a bit.
This is not a boring turkey burger! I added teriyaki sauce and fresh grated ginger to ground turkey for a delicious flavor boost. Then, I added grilled red onion, pineapple, and corn and avocado salsa for the win!
I love the avocado corn salsa! You could eat it with a spoon, it's so good. Chips will do too. The jalapeño and lime juice give the salsa so much flavor. It really adds to the creaminess of the avocado and the sweetness of the corn. So yummy!
I have made these on the grill and in a non-stick skillet. So, here is what I discovered. For grilling, save yourself the frustration and use a non-stick grate that fits on the top of the grill. Turkey burgers tend to be a little wet. They are not as firm as beef patties. The burger won't fall apart and slip through the grill grates. Once the burger has held its shape, you can move to the grill if you want the grill marks and flavor. Using a non-stick skillet on your stove top is great if you don't want to grill or don't have one.
Now, let's talk about canned pineapple versus fresh. I know, freshness is obvious, but sometimes you need to take a short cut, and that's OK. With canned pineapple, the ring will fit on your burger better, if that matters to you. Canned pineapple will save you time, as well. In addition, the pre-cored pineapple (found in the produce section) is a great time saver too. Of course, let's not forget about cutting up a whole fresh pineapple! Fresh is really best. Want to know if a pineapple is ripe? Pull one of the leaves out from the center. If the leaf comes out without much resistance, you have a winner. You can also smell the bottom of a pineapple. A sweet scent means its ripe. Also, a heavier pineapple in weight, compared to others the same size, will mean a juicier one. Fun facts!
As for canned corn, it will save you a little time too. If you choose, you can get some color on canned corn by cooking in a skillet, which will do in a pinch. Grilling fresh corn on the cob, however, brings out the natural sweetness along with a little smoky char flavor.
So, really what I'm saying is canned is a time saver, but fresh is better. You can decide. I love when a recipe has options!
When I made these turkey burgers on the grill, I was able to cook everything together, which was great.
The time I made them indoors in a non-stick skillet, I cooked the turkey burgers first, then the onions and pineapple. One skillet to wash. Easy peasy! I hope you try this burger.
Until next time, friends! XO
Teriyaki Turkey Burger with Grilled Pineapple and Avocado Corn Salsa
Serves 4
Ingredients
For Turkey Burgers:
1 pound ground turkey
2 teaspoons freshly grated ginger or 1 teaspoon of ground ginger
2 tablespoons teriyaki glaze (I used Kikoman's Baste and Glaze)
1/4 teaspoon Kosher salt
2 tablespoons bread crumbs
4 red onion slices, grilled
4 pineapple rings, grilled
Baby arugula (baby spinach is a good substitute)
For Avocado Corn Salsa:
2 fresh corn cobs, shucked, drizzled with olive oil, lightly grilled, corn cut off cob, cooled (or use canned, drain, brown in skillet or leave plain)
1 large avocado, flesh cubed
1 jalapeño, minced (remove veins for less spice)
1 teaspoon olive oil
Juice of 1 lime
Kosher salt and fresh ground pepper to your taste
Method
Combine ground turkey, ginger, teriyaki glaze, Kosher salt, and bread crumbs. Mix well, form into 4 patties. Set to the side.
In a bowl, combine cooled grilled corn kernels, avocado, minced jalapeño, fresh lime juice, olive oil, Kosher salt and pepper to your taste. Refrigerate and use within the hour.
For grilling, I suggest using a non-stick grate or griddle on top of your grill. The turkey burgers will keep their shape better. Cooking time will take about 12 to 15 minutes whether on the grill or in a skillet. Cooking time will depend on how thick the burgers are. Before cooking, drizzle a little olive oil on the turkey burgers. Brush some extra teriyaki glaze on each side while you are cooking. Cook until internal temperature is 165°. Remember, if you remove the turkey burgers from grill or pan just before the internal temp reaches 165°, the burger will still continue to cook. No one likes a dry turkey burger ;)
Brush red onion slices and pineapple slices with a little olive if grilling, or cook in a non-stick skillet.
To assemble:
Put some arugula on each plate, place turkey burger on top. Top burger with grilled pineapple, grilled red onion, and then avocado corn salsa.
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