Recipe by Chef Shannon Tchuiment
INGREDIENTS
1 pound lean ground turkey breast
1/2 medium red onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup panko bread crumbs
1/2 cup low/no sugar honey barbeque sauce
1 can (8 oz.) DOLE® Canned Pineapple Slices, drained and ¼ cup juice reserved
DIRECTIONS
Combine turkey, bread crumbs, onion, spices and pineapple juice in a medium sized mixing bowl.
Preheat a skillet over medium heat. Form meat mixture into 4 evenly sized burger patties.
Cook burgers in a frying pan for 6-7 minutes on the first side. Flip burgers and cook until meat is no longer pink and internal temperature reaches 165 degrees Fahrenheit, about 10-12 minutes. Baste the tops of the burgers with ¼ cup of BBQ sauce during the final 2 minutes of cooking.
Remove burgers from heat to a plate and keep warm. In the same pan, heat the pineapple slices over medium-low heat for two minutes on each side, basting with the remaining BBQ sauce.
Serve on toasted hamburger buns or for a low carbohydrate option, lay on a bed of greens.
Prep: 20 min. 4 Servings
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